Dinner

Green Enchilada Chicken Soup Recipe

ByRafael Mansero November 7, 2025November 7, 2025

Introduction

This Green Enchilada Chicken Soup is a comforting and flavorful dish perfect for cozy nights. Packed with tender chicken, creamy beans, and a touch of spice, it’s easy to make and sure to please the whole family.

A white bowl filled with creamy, light tan soup has three main visual layers: on the left side, there is a pile of crushed yellow corn chips; in the middle, there is a layer of mixed shredded orange and white cheese; to the right of the cheese, there is a dollop of white sour cream topped with green chopped herbs. Fresh green cilantro leaves sit on top near the chips and sour cream. The soup itself has small bits of herbs sprinkled throughout, slightly floating, giving a textured look. A spoon rests on the right side of the bowl, partially submerged in the soup. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken (diced into 1/2″ 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
2 cups tortilla strips
1 cup shredded cheddar cheese
1/2 cup sour cream
1 large avocado (diced)
Cilantro (fresh chopped)

Instructions

Step 1: In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well to mix all ingredients.
Step 2: Cover and cook on high heat for 2 to 3 hours, or until the soup is heated through and flavors have melded.
Step 3: Ladle the soup into bowls and top with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh chopped cilantro as desired. Serve immediately and enjoy!

Tips & Variations

Use red enchilada sauce instead of green for a slightly different flavor profile.
For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.
Substitute canned beans with cooked dried beans for a fresher taste.
Serve with lime wedges for an added burst of brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Add fresh toppings after reheating for the best texture and flavor.

How to Serve

The image shows a close-up of a creamy soup in a white bowl with three main visible layers: the thick creamy beige broth forming the base, a mixture of small, pale yellow corn kernels and chunks of pale cooked chicken scattered throughout, and a garnish of crushed yellow tortilla chips on top at the back of the bowl. A spoon holds a scoop of the soup in the foreground, displaying the creamy texture mixed with corn, chicken pieces, and tiny green herb bits. There is a small green cilantro leaf placed near the back of the bowl. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop instead of a slow cooker?

Yes, simply combine all ingredients in a large pot and simmer on medium heat for about 30 minutes, stirring occasionally, until heated through and flavors meld.

Is this soup freezer-friendly?

Yes, this soup freezes well. Let it cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.