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–+ servings
Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for Cozy Weeknight Dinners

This Chicken Enchilada Soup combines creamy textures with zesty flavors, making it the perfect comforting dish.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Southwestern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups cooked chicken leftover rotisserie chicken works well
  • 15 oz white beans canned, any variety
  • 8 oz cream cheese softened
  • 1 cup corn canned or frozen
  • 4 oz green chiles adjust according to spice preference
  • 1 cup green enchilada sauce can substitute with red enchilada sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder adjust to taste
  • 1 tsp salt adjust to taste
  • 4 cups chicken broth low-sodium recommended
For the Garnish
  • 1 cup tortilla strips for crunch
  • 1 cup shredded cheddar cheese or pepper jack for spice
  • 1 cup sour cream for tangy richness
  • 1 medium avocado diced
  • 1/4 cup cilantro chopped, optional

Equipment

  • slow cooker
  • stovetop
  • mixing bowl

Method
 

Cooking Instructions
  1. Combine ingredients: In your slow cooker, blend cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir until well mixed.
  2. Cook gently: Cover and cook on high for 2-3 hours until hot. For stovetop, heat over medium for about 10 minutes, stirring until simmering.
  3. Serve up: Ladle the soup into bowls and top with tortilla strips, cheddar cheese, sour cream, avocado, and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

For thicker texture, add more cream cheese or reduce chicken broth. This soup freezes well for up to 3 months.

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