Name: Green Enchilada Chicken Soup
Ingredients: 2 cups cooked chicken, diced into ½-inch chunks; 2 (15‑oz) cans white beans (e.g., cannellini), rinsed and drained; 4 oz cream cheese, cubed and softened; 1 cup corn (canned or frozen); 1 (4‑oz) can green chiles; 1 (14‑oz) can green enchilada sauce (or red if preferred); 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 shredded cheddar cheese; ½ cup sour cream; 1 large avocado, diced; Fresh cilantro, chopped

Description

Warm up with Green Enchilada Chicken Soup—a creamy, comforting blend of chicken, beans, corn, and zesty green enchilada sauce.

Ingredients

Scale

2 cups cooked chicken, diced into ½-inch chunks
2 (15‑oz) cans white beans (e.g., cannellini), rinsed and drained
4 oz cream cheese, cubed and softened
1 cup corn (canned or frozen)
1 (4‑oz) can green chiles
1 (14‑oz) can green enchilada sauce (or red if preferred)
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
½ tsp salt
4 cups chicken broth

Toppings (optional):

2 cups tortilla strips
1 cup shredded cheddar cheese
½ cup sour cream
1 large avocado, diced
Fresh cilantro, chopped

Instructions

Prepare base ingredients.
Heat a large pot over medium heat. Add the diced chicken, beans, corn, and green chiles. Stir gently to combine.
Add flavorings.
Pour in the green enchilada sauce and chicken broth. Season with onion powder, garlic powder, chili powder, and salt. Stir thoroughly.
Heat through.
Bring the soup to a gentle simmer. Let it cook for 8–10 minutes, allowing the flavors to meld beautifully.
Incorporate creaminess.
Lower the heat to gentle and stir in the cubed cream cheese until fully melted and incorporated. Continue cooking for another 2–3 minutes. Adjust seasoning to taste.
Serve with toppings.
Ladle into bowls and top with crispy tortilla strips, shredded cheddar, a dollop of sour cream, diced avocado, and a generous sprinkle of fresh cilantro.

Keywords: Green Enchilada Chicken Soup