Green Enchilada Chicken Soup
A creamy, hearty slow cooker soup with chicken, white beans, corn and green chiles in an enchilada-spiced broth. Pile on crunchy, cool toppings at the end.
Ingredients
- 2 cups cooked chicken diced into 1/2-inch chunks
- 2 cans white beans 15-ounce cans, rinsed and drained
- 4 oz cream cheese cubed and softened
- 1 cup corn canned or frozen
- 1 can green chiles 4-ounce can
- 1 can green enchilada sauce 14-ounce can; red works too
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt
- 4 cups chicken broth
- 2 cups tortilla strips
- 1 cup cheddar cheese shredded
- ½ cup sour cream
- 1 large avocado diced
- fresh cilantro chopped
Steps
Put 2 cups cooked chicken, 2 cans white beans, 4 oz cream cheese, 1 cup corn, 1 can green chiles, and 1 can green enchilada sauce in a slow cooker.
Add 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chili powder, ½ tsp salt, and 4 cups chicken broth, then stir everything together.
Cover and cook on high for 2 to 3 hours, until the soup is hot.
Ladle the soup into bowls.
Top each bowl with 2 cups tortilla strips, 1 cup cheddar cheese, ½ cup sour cream, 1 large avocado, and fresh cilantro.
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