Description
This Creamy Green Enchilada Chicken Soup is a flavorful, comforting dish combining tender diced chicken, white beans, cream cheese, corn, and green chilies in a rich enchilada sauce broth. Topped with cheddar cheese, sour cream, avocado, and fresh cilantro, it offers a delicious, creamy twist on classic enchilada flavors, perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 2 cups cooked chicken, diced into 1/2 inch chunks
- 2 (15-ounce) cans white beans, rinsed and drained
- 4 ounces cream cheese, cubed and softened
- 1 cup corn, canned or frozen
- 1 (4-ounce) can green chiles
- 1 (14-ounce) can green enchilada sauce (or red)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
Toppings
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Fresh chopped cilantro
Instructions
- Prepare Ingredients: Dice the cooked chicken into 1/2 inch chunks. Rinse and drain the white beans. Cube and soften the cream cheese to ensure it melts smoothly into the soup.
- Combine Soup Ingredients: In a large pot over medium heat, add the chicken broth, enchilada sauce, white beans, corn, green chiles, diced chicken, cream cheese, onion powder, garlic powder, chili powder, and salt. Stir well to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes. This allows the flavors to meld and the cream cheese to melt completely, creating a creamy texture.
- Adjust Seasoning: Taste the soup and adjust seasoning if necessary by adding more salt or chili powder according to preference.
- Serve with Toppings: Ladle the soup into bowls. Top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and a sprinkle of fresh chopped cilantro for freshness and added flavor.
Notes
- For a spicier soup, use red enchilada sauce instead of green.
- Use fresh corn if available for a sweeter flavor.
- To make this soup lower calorie, reduce the amount of sour cream or use a light version.
- Leftovers keep well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
