If you’re craving a dish that’s bursting with comforting flavors and creamy textures, look no further than this Creamy Green Enchilada Chicken Soup Recipe. This soup brings together tender chunks of chicken, luscious cream cheese, and vibrant green enchilada sauce into a bowl of pure joy. It’s the perfect meal to cozy up with on a chilly day or whenever you want a flavorful, satisfying lunch or dinner. Every spoonful delivers warmth and a delightful blend of Southwest-inspired tastes that feel both familiar and exciting.
Ingredients You’ll Need
The beauty of this soup is how simple yet essential each ingredient is. Each component adds layers of flavor, texture, or color, creating a harmonious blend that makes this soup so special. From creamy cheeses to spicy green chilies, it’s all about balance.
- Cooked chicken (2 cups, diced): Provides hearty protein and tender bites that soak up all the delicious flavors.
- White beans (2 15-ounce cans, rinsed and drained): Add creamy texture and subtle earthiness, plus extra fiber and protein.
- Cream cheese (4 ounces, softened): The secret to ultimate creaminess and silky richness in every spoonful.
- Corn (1 cup, canned or frozen): Offers a pop of sweetness and a bit of crunch contrast to the creamy base.
- Green chiles (1 4-ounce can): Bring gentle heat and that unmistakable Southwest flair that wakes up your taste buds.
- Green enchilada sauce (1 14-ounce can, or red for variation): The star ingredient delivering vibrant color and bold, tangy flavor.
- Onion powder (1 teaspoon): Enhances the savory background without overpowering.
- Garlic powder (1 teaspoon): Adds warmth and depth, a classic companion to chicken dishes.
- Chili powder (1 teaspoon): Brings subtle smoky heat that gently tingles the palate.
- Salt (1/2 teaspoon): Balances and elevates the flavors in the entire soup.
- Chicken broth (4 cups): Creates the perfect flavorful, savory base to unify all ingredients.
- Tortilla strips (2 cups): Crispy topping that introduces texture and a festive crunch.
- Shredded cheddar cheese (1 cup): Melts beautifully on top for cheesy goodness and extra creaminess.
- Sour cream (1/2 cup): Adds tanginess and silky smoothness when dolloped on top.
- Avocado (1 large, diced): The cool, buttery finish that complements the spicy undertones perfectly.
- Fresh chopped cilantro: Brings fresh, herbal brightness to the final presentation.
How to Make Creamy Green Enchilada Chicken Soup Recipe
Step 1: Combine the Ingredients
Start by gathering your slow cooker and add in the diced cooked chicken, white beans, softened cream cheese, corn, green chiles, and that rich green enchilada sauce. Sprinkle in onion powder, garlic powder, chili powder, and salt for savory complexity. Pour in the chicken broth to tie it all together. Give everything a good stir until the cream cheese is evenly distributed and the ingredients mingle beautifully.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it to cook on high for 2 to 3 hours. This slow simmer allows all the flavors to meld and the cream cheese to fully melt into a luscious, velvety broth. You’ll know it’s ready when the soup is piping hot and smells downright irresistible.
Step 3: Add Toppings and Serve
Once your soup is cooked to dream-worthy perfection, it’s time to ladle it into bowls. Top each serving generously with crunchy tortilla strips, shredded cheddar cheese, a dollop of creamy sour cream, diced avocado, and a sprinkle of fresh cilantro. Each addition not only elevates the presentation but layers in extra flavor and texture for a truly satisfying meal.
How to Serve Creamy Green Enchilada Chicken Soup Recipe
Garnishes
The magic of this soup continues with thoughtful garnishes that bring crunch, creaminess, and herbal brightness. Tortilla strips add delightful crispness, shredded cheddar cheese melts slightly for mellow cheesiness, sour cream brings tang and silkiness, and fresh avocado cools down the heat while offering a creamy touch. Fresh chopped cilantro adds that vibrant, fresh aroma and color that makes each bowl visually appealing and downright delicious.
Side Dishes
For a complete meal, pair this Creamy Green Enchilada Chicken Soup Recipe with simple yet complementary sides. Crusty warm bread or soft corn tortillas help soak up the flavorful broth. A side salad with fresh lime vinaigrette or a fresh tomato salsa can introduce bright contrasting flavors, enhancing the soup’s warmth without overwhelming it.
Creative Ways to Present
Looking to impress friends or just make your mealtime feel special? Serve this soup in mini cast iron skillets or hollowed-out bread bowls for a rustic vibe. Layer a little extra cheddar cheese and then place under the broiler for a minute to create a bubbly, golden cheese crust on top. Add a drizzle of hot sauce or a sprinkle of smoked paprika to tailor the spice level to your liking. Presentation elevates the eating experience and makes the soup feel festive and fun.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve maximum flavor and moisture. The ingredients continue to marry overnight, making leftover soup just as delicious as the first serving.
Freezing
You can freeze this Creamy Green Enchilada Chicken Soup Recipe for up to three months. Make sure it cools completely, then transfer to a freezer-safe container or heavy-duty freezer bags. Label and date your containers so you can enjoy this comforting meal any time a busy day calls for a quick, nourishing dinner.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring often to heat evenly and prevent sticking. Adding a splash of chicken broth or water can refresh the soup’s texture if it thickens too much. Avoid reheating in the microwave for best results, as the texture might become uneven.
FAQs
Can I use rotisserie chicken instead of cooked chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and tenderness without extra effort. Just shred or dice it and add it in the same way as the recipe calls for cooked chicken.
Is it possible to make this soup in a regular pot instead of a slow cooker?
Yes, you can make this soup on the stovetop! Combine all ingredients in a large pot, bring to a boil, then reduce to a simmer for about 30 to 40 minutes until heated through and creamy.
What can I substitute for cream cheese if I want a lighter option?
Greek yogurt is a good lighter alternative to cream cheese. Stir it in at the end of cooking off the heat to prevent curdling, which still adds creaminess with less fat.
Can I make this soup spicy?
Definitely! Feel free to add more green chiles or a pinch of cayenne pepper or chipotle powder to kick up the heat. Adjust gradually until it’s just right for your taste buds.
How long does the soup keep after adding avocado and toppings?
For best freshness and texture, add avocado and perishable toppings such as sour cream and cilantro just before serving. Prepared garnishes do not hold up well when stored with the soup.
Final Thoughts
There’s something undeniably comforting and celebratory about this Creamy Green Enchilada Chicken Soup Recipe. It’s that perfectly balanced combo of creamy, spicy, and fresh that makes every spoonful feel like a warm hug. Whether you’re sharing it with family or treating yourself after a long day, this soup becomes a quick favorite you’ll return to again and again. So grab your slow cooker, gather those simple ingredients, and let this cozy soup become your new go-to comfort food!
Print
Creamy Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful slow cooker recipe combining tender chicken, white beans, and a blend of creamy and spicy ingredients. Enhanced with green enchilada sauce and topped with crunchy tortilla strips, cheddar cheese, and fresh avocado, it offers a hearty and satisfying meal perfect for cozy dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, diced into 1/2” chunks
- 2 15-ounce cans white beans, rinsed and drained
- 4 ounces cream cheese, cubed and softened
- 1 cup corn, canned or frozen
- 1 4-ounce can green chiles
- 1 14-ounce can green enchilada sauce (or red)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
Toppings
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Fresh chopped cilantro
Instructions
- Combine Ingredients: In a slow cooker, add the cooked chicken, rinsed and drained white beans, softened cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir everything together thoroughly to combine the flavors evenly.
- Cook Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, stirring halfway if possible, until the soup is hot and the cream cheese has softened completely, creating a creamy texture throughout.
- Prepare Toppings: While the soup finishes cooking, prepare the toppings by shredding cheddar cheese, dicing avocado, and chopping fresh cilantro.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and a sprinkle of fresh chopped cilantro for added texture and fresh flavor. Enjoy your hearty, creamy enchilada chicken soup!
Notes
- You can substitute green enchilada sauce with red enchilada sauce if preferred for a different flavor profile.
- For a lower sodium option, use low-sodium chicken broth and adjust salt accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make it spicier, add more chili powder or diced jalapeños.
- For a vegetarian version, omit chicken and use vegetable broth instead.
