Creamy Green Chile Chicken Enchilada Soup (Stovetop, Crockpot & Freezer Friendly)
This cozy, creamy Green Chile Chicken Enchilada Soup transforms classic enchiladas into a hearty bowl loaded with tender chicken, white beans, corn, green chiles, and a velvety cream cheese broth. It’s fast, flavorful, and perfect for easy weeknights with both stovetop and slow cooker options.
Equipment
- Large pot or Dutch oven
- Slow Cooker (optional)
- Wooden spoon
Ingredients
- 2 cups Cooked Chicken, diced
- 2 cans (15 oz) White Beans, rinsed and drained
- 4 oz Cream Cheese, cubed and softened
- 1 cup Corn (canned and drained or frozen)
- 1 can (4 oz) Diced Green Chiles
- 1 can (14 oz) Green Enchilada Sauce
- 4 cups Chicken Broth
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- ½ tsp Salt
- Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro
Instructions
- In a large pot, combine chicken, white beans, corn, green chiles, enchilada sauce, broth, and all seasonings. Stir well.
- Heat over medium, bring to a gentle simmer, and cook for 10 minutes to deepen the flavors.
- Reduce heat to low. Add cubed, softened cream cheese. Stir until melted and fully blended into a smooth, creamy broth.
- Ladle into bowls and add toppings such as tortilla strips, avocado, sour cream, cheese, or cilantro.