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This hearty Green Enchilada Chicken Soup has become my weeknight dinner savior whenever I need something warming and satisfying without hours in the kitchen. The slow cooker does all the work while the green enchilada sauce and spices transform ordinary ingredients into something truly special.
I first made this soup during a particularly hectic week when I needed something that could cook while I handled other responsibilities. My family was instantly hooked on the creamy texture and bold flavors that reminded us of our favorite Mexican restaurant.
Ingredients
- Cooked chicken: provides protein and makes this a complete meal use rotisserie chicken for extra flavor and convenience
- White beans: add creaminess and fiber making this soup more filling
- Cream cheese: creates a velvety texture without needing heavy cream look for full fat for best results
- Corn: adds sweet pops of flavor and beautiful color
- Green chiles: provide mild heat and authentic flavor without being overpowering
- Green enchilada sauce: is the flavor backbone of this recipe choose medium if you prefer more kick
- Onion powder and garlic powder: deliver aromatic depth without chopping
- Chili powder: adds warmth and complexity choose ancho for a milder smoky flavor
- Chicken broth: forms the base get low sodium so you can control the salt level
- Toppings: like tortilla strips cheddar cheese sour cream avocado and cilantro add texture and freshness
Step-by-Step Instructions
- Combine Ingredients:
- Add cooked chicken white beans cream cheese corn green chiles green enchilada sauce onion powder garlic powder chili powder salt and chicken broth to your slow cooker. Give everything a good stir to distribute the ingredients evenly. The cream cheese will still be in cubes at this point which is perfectly fine.
- Slow Cook:
- Cover the slow cooker and set to high heat for 2 to 3 hours. The soup needs time for the flavors to meld and the cream cheese to fully incorporate into the broth. I find stirring once halfway through helps the cream cheese dissolve more evenly.
- Serve With Toppings:
- Once the soup is hot and the cream cheese has completely melted into the broth ladle into bowls. This is where the magic happens with the toppings. I like to set up a topping bar so everyone can customize their own bowl with tortilla strips cheddar cheese sour cream avocado and fresh cilantro.
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The green enchilada sauce is truly the star ingredient here. I discovered it years ago when trying to recreate a restaurant soup and have never looked back. The tangy slightly spicy flavor it provides cannot be replicated with other ingredients and transforms this from a basic chicken soup into something truly craveable.
Storage Tips
This soup keeps wonderfully in the refrigerator for up to 4 days in an airtight container. I actually think it tastes better on day two after the flavors have had more time to develop. When reheating add a splash of chicken broth if it has thickened too much in the refrigerator. For freezing allow the soup to cool completely then transfer to freezer safe containers leaving some headspace for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Variations To Try
This soup recipe is incredibly flexible. Try using leftover turkey after Thanksgiving or shredded pork for a different flavor profile. Vegetarians can skip the meat and double the beans. For a spicier version add a diced jalapeño or chipotle pepper in adobo sauce. You can also make this on the stovetop if you are short on time simply simmer all ingredients together for about 30 minutes until hot throughout and the cream cheese is fully incorporated.
Serving Suggestions
This soup pairs beautifully with a simple side salad with cilantro lime dressing for a complete meal. For heartier appetites serve with warm flour tortillas or cornbread on the side. I love setting up a toppings bar when serving this to guests so everyone can customize their bowl. The soup also makes a great starter course before tacos or fajitas for a Mexican inspired dinner party.
Recipe Q&A
- → Can I use rotisserie chicken in this soup?
Yes! Rotisserie chicken works perfectly in this green enchilada soup. Simply remove the skin, shred or dice the meat, and add it to the slow cooker. It's a great time-saver and adds wonderful flavor.
- → How can I make this soup spicier?
To increase the heat level, add a diced jalapeño with the green chiles, use hot green enchilada sauce instead of mild, increase the chili powder, or add a pinch of cayenne pepper. You can also serve with hot sauce on the side.
- → Can I make this soup on the stovetop instead of a slow cooker?
Absolutely! Sauté onions and garlic in a large pot, add the remaining ingredients, and simmer for about 30 minutes until hot and flavors have melded. Stir occasionally to prevent the cream cheese from sticking to the bottom.
- → What can I substitute for the cream cheese?
If you prefer a dairy-free option, you can omit the cream cheese or substitute with cashew cream, coconut cream, or a dairy-free cream cheese alternative. The soup will be less creamy but still delicious.
- → How long will this soup keep in the refrigerator?
This soup will keep well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.
- → Can I freeze this green enchilada chicken soup?
Yes, this soup freezes well. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring frequently. The texture of the cream cheese may change slightly but will reincorporate with stirring.