Description
Warm up with this comforting Green Chile Chicken Enchilada Soup, a delightful blend of tender chicken, spicy green chiles, and creamy goodness. Perfect for chilly evenings or gatherings, this quick and easy recipe delivers flavors that dance on your palate. Enjoy it topped with shredded cheddar and fresh cilantro for an unforgettable meal that warms the heart and soul.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
- 2 cans (4 oz each) mild diced green chiles
- 1 can (10 oz) mild green enchilada sauce (or salsa verde)
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) white cannellini beans, rinsed and drained
- 6 oz cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
- 4 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Tortilla strips, diced avocado, cilantro, and lime wedges (for serving)
Instructions
- Load Slow Cooker: Place chicken, green chiles, corn, white beans, green enchilada sauce, minced garlic, cumin, chili powder, salt, and pepper into slow cooker.
- Add Broth & Cook: Pour in chicken broth. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until chicken is tender.
- Shred Chicken & Add Cheeses: Shred chicken. Stir in cubed cream cheese and shredded Monterey Jack until melted and velvety smooth.
- Ladle & Garnish: Ladle into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, cilantro, and fresh lime juice!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg