# Green Enchilada Chicken Soup
By Andrew Rexroad. 8 servings. Prep 10 min, cook 180 min.
https://mise.how/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
1. 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.
2. 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.
3. Cover and cook on high for 2 to 3 hours, until the soup is hot.
4. Ladle the soup into bowls.
5. 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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