Cozy Green Chile Chicken Enchilada Soup
A quick and easy weeknight soup that's packed with flavor and comforting goodness. This creamy chicken enchilada soup is perfect for a cozy evening or for sharing with loved ones.
Equipment
- Large pot or Dutch oven
- soup bowls
Ingredients
Main ingredients
- 2 cups cooked chicken diced, rotisserie or leftover shredded chicken works well
- 2 (15-ounce) cans white beans rinsed and drained, cannellini or Great Northern
- 4 ounces cream cheese cubed and softened
- 1 cup corn frozen corn is fine
- 1 (4-ounce) can green chiles diced mild
- 1 (14-ounce) can green enchilada sauce your favorite brand
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon salt or to taste
- 4 cups chicken broth adjust for desired consistency
For Serving
- 2 cups tortilla strips store-bought or homemade
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 1 large avocado diced
- fresh chopped cilantro
Instructions
- Combine cooked chicken, rinsed white beans, softened cream cheese cubes, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth in a large pot or Dutch oven.
- Stir everything together until well combined.
- Place the pot over medium heat and stir occasionally as the cream cheese melts and integrates into the broth, creating a creamy base.
- Once simmering and smooth, reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to deepen.
- Ladle the soup into bowls.
- Garnish with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro. Serve immediately.
Notes
This soup is perfect for make-ahead meals as it reheats beautifully. For a spicier version, add cayenne pepper or diced jalapeño. Black beans can be substituted for white beans, and Monterey Jack cheese is a good alternative to cheddar.