Creamy Slow Cooker Green Chile Chicken Enchilada Soup
Creamy Slow Cooker Green Chile Chicken Enchilada Soup is a rich, Tex-Mex inspired dish featuring tender chicken, white beans, corn, and green chiles simmered in a creamy enchilada broth. It’s the perfect cozy, flavorful meal for easy weeknights or cold-weather comfort.
Ingredients
Scale
- 2 cupscooked chicken, diced into½-inch chunks
- 2(15-oz) cans white beans, rinsed and drained
- 4 ozcream cheese, cubed and softened
- 1 cupcorn (canned or frozen)
- 1(4-oz) can green chiles
- 1(14-oz) can green enchilada sauce (or red)
- 1 tsponion powder
- 1 tspgarlic powder
- 1 tspchili powder
- ½ tspsalt
- 4 cupschicken broth
- Toppings:2 cups tortilla strips, 1 cup shredded cheddar cheese, ½ cup sour cream, 1 large avocado (diced), Fresh chopped cilantro
Instructions
- Add cooked chicken, beans, cream cheese, corn, chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and broth to a slow cooker. Stir to combine.
- Cover and cook on high for 2–3 hours or low for 4–5 hours, until hot and creamy.
- Stir halfway through cooking to help the cream cheese melt evenly.
- Taste and adjust seasoning before serving. Add lime juice or extra chili powder if desired.
- Ladle soup into bowls and top with tortilla strips, cheddar, sour cream, avocado, and cilantro. Serve warm and enjoy the creamy comfort!
Notes
Use rotisserie chicken for convenience and flavor.
Swap green enchilada sauce for red for a deeper flavor.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Reheat gently on the stovetop or microwave to avoid curdling the cream cheese.
For extra spice, add diced jalapeños or cayenne pepper.
Nutrition
- Calories: 390
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 22 g
- Protein: 32 g