This Green Enchilada Chicken Soup is a simple, healthy, and delicious meal that’s perfect for busy weeknights. Creamy, hearty, and packed with bold Southwestern flavors, it’s sure to become a new family favorite.
Whether you make it in the slow cooker or on the stovetop, this soup comes together with minimal prep and can be customized with your favorite toppings. If you love chicken soups, you’ll also enjoy Chicken Taco Soup, Homestyle Chicken Noodle Soup, or Lemon Chicken Orzo Soup.
Key Ingredients
- Chicken: Use leftover cooked chicken, rotisserie chicken, or fresh chicken breasts/thighs.
- White Beans: Great Northern or Cannellini beans work well to hold their shape.
- Cream Cheese: Cubed and softened for creamy texture.
- Corn: Fresh, canned, or frozen.
- Canned Green Chiles: Adds mild heat and Southwestern flavor.
- Green Enchilada Sauce: Or use red sauce if preferred.
- Chili Powder, Onion Powder, Garlic Powder: For seasoning and spice.
- Chicken Broth: Store-bought or homemade.
Optional Toppings: Tortilla strips, shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, diced red onion, thinly sliced radishes, extra corn, or queso fresco.
Slow Cooker Instructions
- Combine Ingredients: In 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 well.
- Cook: Cover and cook on high for 2–3 hours or until hot.
- Serve: Ladle into bowls and add your favorite toppings. Enjoy!
Stovetop Instructions
- In a large pot, combine cooked chicken, white beans, corn, green chiles, enchilada sauce, spices, salt, and chicken broth.
- Stir over medium heat until simmering, about 10 minutes.
- Serve with your favorite toppings.
Storage & Reheating
- Refrigerator: Store cooled soup in an airtight container for up to 4 days.
- Freezer: Freeze completely cooled soup in freezer-safe containers for up to 3 months.
- Reheating: Thaw overnight in the fridge, then reheat over medium-low heat on the stovetop, stirring occasionally.
Tips & Tricks
- Time-saving hack: Use leftover rotisserie chicken for minimal prep.
- Customize the spice: Adjust chili powder or add extra green chiles for more heat.
- Creamy texture: Make sure cream cheese is softened before adding.
Prep & Cook Time
- Prep: 10 minutes
- Cook: 2–3 hours (slow cooker) / 10 minutes (stovetop simmer)
- Total: 3 hours 10 minutes (slow cooker)
- Servings: 8
This Green Enchilada Chicken Soup is a cozy, flavorful, and easy dinner option. Loaded with chicken, beans, corn, and creamy enchilada sauce, it’s a bowl of comforting Southwestern goodness your family will love.
Green Enchilada Chicken Soup
Servings: 8 | Prep: 10 mins | Cook: 2–3 hrs (slow cooker) / 10 mins (stovetop)
Ingredients
- 2 cups cooked chicken, diced
- 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 green enchilada sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt
- 4 cups chicken broth
Optional Toppings:
- Tortilla strips
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Diced red onion
- Thinly sliced radishes
- Extra corn
- Queso fresco
Slow Cooker Instructions
- Add chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, spices, salt, and chicken broth to the slow cooker. Stir.
- Cover and cook on high for 2–3 hours, until hot.
- Serve with your favorite toppings.
Stovetop Instructions
- In a large pot, combine chicken, white beans, corn, green chiles, enchilada sauce, spices, salt, and chicken broth.
- Stir over medium heat until simmering, about 10 minutes.
- Serve with toppings.
Storage
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 3 months in a freezer-safe container
- Reheating: Thaw overnight, then reheat on medium-low heat, stirring occasionally