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Green Enchilada Chicken Soup

This Green Enchilada Chicken Soup is creamy, hearty, and packed with flavor—perfect for busy weeknights. Made with chicken, beans, corn, green enchilada sauce, and cream cheese, it’s a cozy, family-friendly dinner that comes together with minimal effort. Even better? You can make it in the slow cooker or on the stovetop.

If you love comforting chicken soups, this one will remind you of a cross between White Chicken Chili and classic chicken enchiladas—rich, tangy, and totally satisfying.

Why You’ll Love It

  • Quick & Easy: Minimal prep and no chopping required.
  • Versatile: Works in the slow cooker, stovetop, or even Instant Pot.
  • Crowd-Pleaser: Creamy, cheesy, and full of Tex-Mex flavor.
  • Family-Friendly: Mild enough for kids but still flavorful for adults.

Key Ingredients

Here’s what you’ll need:

  • Chicken – Use leftover cooked chicken or rotisserie chicken for convenience. Fresh chicken breasts or thighs also work but will need a longer cooking time.
  • White Beans – Great Northern or Cannellini beans hold up well in soup.
  • Cream Cheese – Cubed and softened to make the soup extra creamy.
  • Corn – Canned or frozen both work.
  • Green Chiles – Canned green chiles for that zesty, slightly spicy kick.
  • Green Enchilada Sauce – Adds tangy flavor; use your favorite brand.
  • Spices – Onion powder, garlic powder, chili powder, and a pinch of salt.
  • Chicken Broth – Homemade or store-bought stock.

Topping Ideas

Dress it up with your favorite enchilada toppings:

  • Tortilla strips or chips
  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado or guacamole
  • Fresh cilantro
  • Diced red onion
  • Sliced radishes
  • Queso fresco

How to Make Green Enchilada Chicken Soup

Slow Cooker Method

  1. Combine ingredients: Add cooked chicken, beans, cream cheese, corn, green chiles, enchilada sauce, spices, and chicken broth to the slow cooker. Stir.
  2. Cook: Cover and cook on high for 2–3 hours (or low for 4–6 hours), until hot and creamy.
  3. Serve: Ladle into bowls and top with your favorite garnishes.

Stovetop Method

  1. Add all ingredients to a large pot and stir.
  2. Heat over medium, bring to a gentle simmer, and cook for about 10–15 minutes until warmed through and creamy.
  3. Top with cheese, tortilla strips, and fresh toppings.

Storage & Freezing

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze cooled soup in containers or freezer bags for up to 3 months.
  • Reheating: Thaw overnight in the fridge, then warm on the stovetop over medium-low heat.

Green Enchilada Chicken Soup Recipe

Prep Time: 10 minutes
Cook Time: 3 hours (slow cooker)
Total Time: 3 hrs 10 mins
Servings: 8

Ingredients

  • 2 cups cooked chicken, diced
  • 2 (15 oz) cans white beans, rinsed & drained
  • 4 oz cream cheese, cubed & softened
  • 1 cup corn (canned or frozen)
  • 1 (4 oz) can green chiles
  • 1 (14 oz) can green enchilada sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp salt
  • 4 cups chicken broth

Toppings: tortilla strips, shredded cheese, sour cream, avocado, cilantro

Instructions

  1. In a slow cooker, add chicken, beans, cream cheese, corn, green chiles, enchilada sauce, spices, and chicken broth. Stir.
  2. Cover and cook on high 2–3 hours (or low 4–6 hours).
  3. Serve hot with toppings of choice.