Green Enchilada Chicken Soup – The Cozy Bowl of Happiness!

Ever have one of those days where you just want to curl up on the couch with a big bowl of comfort? Like, *really* cozy, you know? ☕️✨ I found this green enchilada chicken soup recipe that’s basically a hug in a bowl. Seriously, it’s creamy, dreamy, and super easy!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, I’m at the store, right? And I’m grabbing stuff like I’m on a scavenger hunt. You’ll need some cooked chicken (I usually roast a whole one on Sundays, then shred it for the week), white beans (two cans, like the ones you see in the soup aisle), cream cheese (the magic ingredient, trust me), corn (frozen or canned, whatever’s easy), green chiles (yes, the little can—don’t skip them), and green enchilada sauce (4 oz. can, or red if you’re feeling spicy!).

Also, onion powder, garlic powder (seriously), chili powder, salt… and chicken broth. Ooooh! And don’t forget the *toppings!* Tortilla strips, cheddar cheese, sour cream, diced avocado, cilantro… like, can you even?

So Here’s Why I Make This Constantly

Okay, so picture this: It’s a rainy Thursday, and I’m in my PJs, feeling all sorts of “meh.” I whip up this soup, and the smell fills the whole place. Like, my neighbors probably thought I was hosting a fiesta or something. My kiddo walks in, gives me the *wide eyes* and says, “What’s that delicious smell?” I tell him, and he’s like, “Can we have this every day?”

And honestly? Yeah, we could! It’s quick, it’s filling, and it just makes everyone happy. Makes a great dinner, and then I just heat up the leftovers for lunch the next day – yes, please!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

So listen up, the *real* secret? The cream cheese. Don’t skip it! I know it sounds weird, but it makes the whole soup so creamy and rich. Just cube it up and toss it in with everything in the slow cooker. It melts into this dreamy mixture that feels like a warm blanket.

Don’t Mess This Up (My Top Tips)

– Tip 1: Don’t add the toppings until you’re ready to serve. No one likes soggy chips.
– Tip 2: Please check your broth! If it’s low-sodium, taste before you add too much salt. I learned the hard way, trust me.
– Tip 3: If you’re using frozen corn, just toss it in frozen! It’ll thaw in the slow cooker. Easy-peasy.
– Tip 4: Start checking your soup at 2 hours. It can get super hot in there, and you want to avoid a disaster!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you manage to have leftovers (good luck with that, honestly), just let it cool and pop it in an airtight container in the fridge. It’ll last about 3 days. Reheat on the stove or in the microwave… just don’t forget to stir! And if it gets too thick, add a splash of broth.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibin’ with this, you might also wanna try my quick taco soup (soooo easy), creamy chicken enchiladas (like, next-level), or my spicy black bean soup (hello, flavor!).

So, what’s your go-to cozy recipe? I’d love to swap ideas! Let’s keep the comfort food rolling! 🥣💖

Green Enchilada Chicken Soup Recipe

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Green Enchilada Chicken Soup is a flavorful, creamy dish that’s perfect for busy weeknights. Packed with tender chicken, hearty white beans, and a kick of green chiles, this slow cooker recipe delivers a comforting bowl of goodness that the whole family will love. Top it off with crunchy tortilla strips, cheese, and fresh avocado for an irresistible meal.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 180 minutes
Total Time: 3 hours 10 minutes
Yield: Serves 8
Category: Soup
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

2 cups cooked chicken (diced)
2 cans (15 oz each) white beans (rinsed and drained)
4 oz cream cheese (cubed)
1 cup corn (canned or frozen)
1 can (4 oz) green chiles
1 can (14 oz) green enchilada sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
4 cups chicken broth
2 cups tortilla strips
1 cup shredded cheddar cheese
1/2 cup sour cream
1 large avocado (diced)
Fresh cilantro (for garnish)

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Instructions

In a slow cooker, combine 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.
Cover and cook on high for 2 to 3 hours until the soup is hot.
Serve in bowls topped with tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro.