This Green Chile Chicken Enchilada Soup is a simple, healthy and delicious soup that is perfect for busy weeknights. It’s creamy, hearty, full of flavor and sure to become a new family favorite.
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Slow Cooker Green Enchilada Chicken Soup
This Green Chile Chicken Enchilada Soup recipe is basically what would happen if you married our popular White Chicken Chili with chicken enchiladas - total soup perfection. The addition of green chiles and green enchilada sauce gives the soup a tangy and spicy Southwestern flare and the cream cheese keeps things extra luscious.
For a time-saving hack, we like to use leftover or rotisserie chicken. And considering there isn’t any chopping involved, you can have this ready with minimal effort and prep. Top with your favorite ingredients, and get ready to chow down.
This recipe works great in the slow cooker or on the stovetop, both methods work great!
Ingredients in Green Chile Chicken Enchilada Soup
- Chicken - you have a few options as far as chicken goes. We like to use leftover cooked chicken or even rotisserie chicken because it’s perfect for using up leftovers and it requires a shorter cooking time. But, if you would rather use fresh chicken breast or thighs you absolutely can. You’ll just need to cook for longer (about 3-4 hours on high heat or 6 hours on low heat).
- White Beans - use something like Great Northern Beans or Cannellini Beans that will hold their shape and texture well during the long cooking time.
- Cream Cheese - make sure it is cubed and softened before adding to the crock pot.
- Corn - either canned or frozen corn works great.
- Canned Green Chiles - you can find these canned green chiles in the Mexican section of the grocery store, or with the bulk canned foods.
- Green Enchilada Sauce - use your favorite brand.
- Onion Powder and Garlic Powder - these give a great sweet onion and garlic flavor to the soup without any sauteing.
- Chili Powder - this compliments the green chiles and adds a great extra bit of spice.
- Salt
- Chicken Broth - use any type of store bought or homemade chicken stock or broth that you like.
Green Enchilada Soup Topping Ideas
Top this soup with anything you might put on top of an enchilada, including:
- Corn tortilla chips or tortilla strips
- Shredded cheddar cheese
- Sour cream
- Diced avocado or Guacamole
- Fresh chopped cilantro
- Diced red onion
- Thinly sliced radishes
- Extra fresh corn
- Queso fresco
How to Make Slow Cooker Green Chile Enchilada Soup
- Add ingredients to the slow cooker. To a slow cooker, add cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt and chicken broth. Stir.
- Cook. Put on the lid and turn heat on medium or high heat for 2-3 hours, or until the soup is hot.
- Serve. Ladle into bowls and add your favorite toppings. Enjoy!
Stovetop Green Chili Chicken Soup Instructions
- To a large pot, add cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt and chicken broth. Stir.
- Stir while heating on medium heat. Bring to a simmer for about 10 minutes.
- Serve. Ladle into bowls and add your favorite toppings. Enjoy!
Frequently Asked Questions
Yup, just plan on a longer cooking time. Instead of cooking on medium or high heat for 2-3 hours, cook on high for 3-4 hours or low for about 6 hours, or until the chicken is cooked.
You may also want to wait to add the beans until about 1 hour before the soup has finished so that they don’t get too mushy.
Yes! Set your Instant Pot to “Saute Medium” and add all of your ingredients. Heat until warm, then serve with your favorite ingredients. Easy peasy!
Absolutely! You can freeze completely cooled soup for up to 3 months. To thaw, just transfer to the fridge overnight.
Storing and Reheating
- Refrigerator: you can store cooled Green Chile Chicken Enchilada Soup in an airtight container in the refrigerator for up to 4 days.
- Freezer: you can also store completely cooled soup in freezer bags or an airtight container in the freezer for up to 3 months.
- Reheating: if frozen, transfer to the fridge overnight to thaw. Once you are ready to serve, reheat over medium low heat on the stovetop in a pot, stirring occasionally. Serve with your favorite toppings.
And if you love Easy Chicken Recipes, be sure to try Crockpot Chicken Pot Pie, Mississippi Chicken, and Red Chicken Enchiladas. So easy and delicious!
Green Enchilada Chicken Soup Recipe
Ingredients
- 2 cups Cooked Chicken diced into ½" chunks
- 2 15-oz cans White Beans rinsed and drained
- 4 oz Cream Cheese cubed and softened
- 1 cup Corn canned or frozen
- 1 4-oz can Green Chiles
- 1 14-oz can Enchilada Sauce Red or Green Enchilada Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Salt
- 4 cups Chicken Broth
Optional Toppings
- 2 cups Tortilla Strips
- 1 cup Cheddar Cheese shredded
- ½ cup Sour Cream
- 1 large Avocado diced
- Cilantro fresh chopped
Instructions
- To a slow cooker, add cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt and chicken broth. Stir.
- Turn heat on medium or high heat for 2-3 hours, or until the soup is hot.
- Ladle into bowls and add your favorite toppings, including tortilla chips or strips, cheddar cheese, sour cream, diced avocado and cilantro. Enjoy!
Notes
- To a large pot, add cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt and chicken broth. Stir.
- Stir while heating on medium heat. Bring to a simmer for about 10 minutes.
- Serve. Ladle into bowls and add your favorite toppings. Enjoy!
Nutrition
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This slow cooker Green Chili Enchilada Soup is a blend of two of our favorites - White Chicken Chili and Chicken Enchiladas. It's hearty, flavorful and so simple.
Pat Drew
I made this last nigh in a Dutch oven. It’s one of the best soups that I have made in a long time. I will definitely make it again.
Jill Baird
I'm so happy to hear you loved it so muuch! It's a big hit at our house too! Thanks for your comment, it totally made my day!
Lynn
Yummy! I have little kids so I omitted the can of green chilies and just used the canned green enchilada sauce. It was delicious-a mild enchilada flavor that everyone loved!
Jaylee Greenhalgh
This is my family’s new favorite soup! I topped it with pepper-jack cheese and served it with cornbread. I will definitely make it again!
Jill Baird
I'm so glad you loved it!
G
I’ve made this several times. It is so good as written! With a couple of changes, it’s even better. I use a can of hominy in place of the cup of corn. It takes the flavor up a notch (ok, two notches), and I prefer the texture. I use the entire 8 ounces of cream cheese, because I know the half-package would just spoil before I use it if leftover. It’s good with chopped onion or spinach added too.
Jill Baird
I love your additions! Great ideas!
Marcia
I added a little bit of cumin and cut up an onion. It's really yummy!
Momshopper
This one’s a keeper for me! It was very good. I used red enchilada sauce because that’s all I could find. I will definitely make it again!
Becca
I made this tonight on the stove top and it was amazing! I had some pablano chicken broth from Aldi.