When the cool autumn air begins to sweep in, there’s nothing more comforting than a warm bowl of soup to soothe the soul. I found myself in this cozy scene recently, reminiscing about a time when my friends gathered around the table, each spoonful of food sparking laughter and joyful chatter. That’s when I decided to whip up a pot of my creamy Green Chile Chicken Enchilada Soup, a dish that perfectly blends the flavors of white chicken chili and zesty enchiladas.
What makes this soup so special? It’s not just its heartwarming aroma or the satisfaction that fills your belly; it’s also the easy preparation that fits seamlessly into a busy weeknight. With tender cooked chicken, rich cream cheese, and the delightful kick from green chiles, each bite transports you to a cozy corner of Mexico. Trust me, this creamy soup is set to become a beloved staple in your home – perfect for quiet dinners or lively gatherings alike!
Why Will You Love Green Chile Chicken Enchilada Soup?
Simplicity at its best: This recipe is designed for busy weeknights, combining minimal prep with delightful flavors.
Creamy richness: The velvety texture from cream cheese pairs beautifully with the tender chicken and hearty beans.
Flavor-packed goodness: With the zesty kick of green chiles and enchilada sauce, every spoonful bursts with Southwestern flair.
Versatile ingredients: Swap in your favorite beans or adjust spice levels to cater to everyone’s taste.
Quick satisfaction: Utilizing rotisserie chicken means you’ll have this comforting soup ready to serve in no time!
Crowd-pleaser: Perfect for busy families or cozy gatherings, it warms the heart and delights every palate.
Green Chile Chicken Enchilada Soup Ingredients
For the Soup Base
• Cooked Chicken – Provides protein and heartiness; use leftover rotisserie chicken for speed.
• White Beans (2 cans) – Adds creaminess and fiber; can substitute with black or pinto beans.
• Cream Cheese (4 oz) – Gives a rich, creamy texture; substitute with a roux of flour and butter if preferred.
• Corn (1 cup) – Adds sweetness and texture; frozen corn works well in place of canned.
• Green Chiles (1 can) – Offers a distinctive Southwestern flavor; use mild chiles if sensitive to spice.
• Green Enchilada Sauce (1 can) – Adds depth and tanginess; red enchilada sauce can be a suitable alternative.
• Onion Powder (1 tsp) – Enhances flavor complexity; fresh onion can also be used.
• Garlic Powder (1 tsp) – Adds aromatic flavor; fresh minced garlic is a great substitute.
• Chili Powder (1 tsp) – Brings warmth and spice; adjust quantity to preference.
• Salt (½ tsp) – Enhances overall taste; keep lesser if using salted broth.
• Chicken Broth (4 cups) – Forms the soup base; homemade or store-bought is fine.
For Toppings
• Tortilla Strips – Adds a crunchy texture; use store-bought or make your own.
• Shredded Cheddar – Melts beautifully on top; feel free to substitute with your favorite cheese.
• Sour Cream – Adds creaminess and balances spice; Greek yogurt is a great alternative.
• Diced Avocado – Offers richness and freshness; can be swapped with guacamole for extra flavor.
• Fresh Cilantro – Brightens the soup with herbal notes; omit if you’re not a fan!
This Green Chile Chicken Enchilada Soup is a delightful choice for a satisfying weeknight meal, making it a staple in your culinary repertoire!
How to Make Green Chile Chicken Enchilada Soup
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Combine the ingredients: In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Ensure everything is well-mixed to marry the flavors together.
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Cook it up: Stir the mixture gently to combine all the ingredients evenly. Cover the slow cooker and cook on high for 2-3 hours until the soup is heated through. Stir occasionally to prevent any sticking.
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Serve and garnish: Once the soup is ready, ladle it into bowls. Top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro for added texture and flavor.
Optional: Add a squeeze of lime juice for a citrusy kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These creamy Green Chile Chicken Enchilada Soup is perfect for meal prep enthusiasts! You can prepare the soup base (without dairy toppings) up to 24 hours in advance. Simply combine the cooked chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth in your slow cooker and refrigerate it overnight. To maintain the best quality, be sure it’s stored in an airtight container. When you’re ready to serve, simply heat it in the slow cooker on high for 2-3 hours until heated through, then add your toppings for a comforting meal with minimal effort. This way, you can enjoy heartwarming, homemade goodness even on the busiest of weeknights!
What to Serve with Green Chile Chicken Enchilada Soup?
When you create a pot of this comforting soup, it’s time to elevate your meal with delicious sides that enhance its rich flavors and texture.
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Cornbread Muffins: The sweet, buttery flavor of cornbread complements the savory soup, perfect for soaking up every last drop.
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Tortilla Chips: Crunchy and salty, these chips provide the ideal texture contrast. Serve with homemade guacamole or salsa on the side for added zest.
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Simple Green Salad: A light, crisp salad drizzled with lime vinaigrette adds brightness and freshness, balancing the creamy richness of the soup.
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Avocado Toast: Creamy avocado spread on toasted bread topped with a sprinkle of salt and lime is a delightful pairing, echoing flavors from the soup.
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Spanish Rice: Fluffy, seasoned rice rounds out the meal beautifully, making it hearty enough to satisfy the whole family.
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Refreshing Margarita: A classic drink with a hint of lime will enhance the Southwestern flavors of the soup and elevate your dining experience.
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Churros for Dessert: These warm, cinnamon-sugar coated treats bring a delightful sweetness, rounding off your meal with a delightful finish.
Enjoy the symphony of flavors as you indulge in this cozy and satisfying feast!
How to Store and Freeze Green Chile Chicken Enchilada Soup
Fridge: Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Freezer: For long-term storage, freeze without dairy components for optimal texture. Place in freezer-safe containers or bags for up to 3 months.
Reheating: When ready to enjoy, thaw in the refrigerator overnight. Reheat on the stovetop, adding cream or broth to restore creaminess as needed.
Texture Retention: To avoid a grainy texture upon reheating, avoid refreezing after thawing the soup.
Variations & Substitutions for Green Chile Chicken Enchilada Soup
Feel free to make this delicious soup your own with these simple but exciting twists!
- Hominy: Swap corn for hominy to introduce a chewy texture and added flavor depth.
- Extra Veggies: Toss in fresh spinach or chopped onions before cooking for more nutrition and color.
- Different Beans: Replace white beans with black or pinto beans for a new flavor dimension.
- Spice Level: Add diced jalapeños or a sprinkle of cayenne pepper for an extra kick of heat.
- Cheese Variety: Experiment with pepper jack or crumbled queso fresco for a unique taste experience.
- Herb Swaps: Use fresh parsley instead of cilantro if you’re not a fan of its distinctive taste.
- Cream Alternative: Opt for Greek yogurt in place of sour cream for a tangy twist without sacrificing creaminess.
- Citrusy Zip: Add a squeeze of lime juice at the end for a refreshing burst of flavor!
These variations allow you to personalize your soup and create a comforting dish that suits your taste preferences!
Expert Tips for Green Chile Chicken Enchilada Soup
- Use Rotisserie Chicken: For a quicker prep, utilize cooked rotisserie chicken instead of raw; it saves time and enhances flavor.
- Control the Spice: Adjust the spice levels by choosing mild green chiles and controlling the amount of enchilada sauce to cater to your family’s taste.
- Thicken to Preference: If you prefer a thicker soup, add a bit more cream cheese or incorporate a small amount of masa harina for an extra kick.
- Storage Tips: Store leftovers in an airtight container for up to 4 days. For longer storage, freeze the soup without dairy to maintain texture.
- Garnish Creatively: Don’t be afraid to experiment with toppings; try adding pickled jalapeños or crumbled tortilla chips for a fun crunch!
Green Chile Chicken Enchilada Soup Recipe FAQs
What is the best way to choose fresh ingredients for this soup?
Absolutely! When selecting ingredients, look for ripe avocados that yield slightly to pressure and canned goods without dents or rust. For green chiles, choose mild varieties if you’re sensitive to spice; fresh herbs should be vibrant and fragrant, while canned white beans should be soft yet intact.
How should I store leftover Green Chile Chicken Enchilada Soup?
It’s easy! Store your cooled soup in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool to room temperature before sealing. Reheat gently on the stovetop, adding a splash of chicken broth if it thickens too much.
Can I freeze Green Chile Chicken Enchilada Soup?
Very much so! For best results, freeze the soup without dairy ingredients. Transfer cooled soup into freezer-safe bags or containers, leaving some space for expansion, and it will last for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and gently reheat on the stovetop.
What if my soup is too thick after cooking?
No worries! If you find your soup is thicker than you’d like, just add a little chicken broth or water while reheating on the stove, stirring well until you reach your desired consistency. Adjusting spices and liquid can enhance the overall flavor too!
Are there any dietary considerations to keep in mind?
Definitely! If you’re serving this soup to guests with dietary restrictions, keep in mind this recipe can easily be made gluten-free by choosing gluten-free enchilada sauce. For dairy-free versions, substitute cream cheese with a plant-based alternative. Always check labels for potential allergens, especially for any pre-packaged ingredients.
Can I use dried beans instead of canned?
Certainly! If you prefer to use dried beans, soak 1 cup of beans overnight and cook them according to package instructions before adding them to the soup. This method enhances flavor and reduces sodium, but do plan for additional cooking time to ensure they’re tender before mixing them into your soup.
Creamy Green Chile Chicken Enchilada Soup for Busy Nights
Ingredients
Equipment
Method
- Combine the ingredients in a slow cooker, ensuring everything is well-mixed to marry the flavors together.
- Cover the slow cooker and cook on high for 2-3 hours until heated through, stirring occasionally.
- Ladle the soup into bowls and top each with tortilla strips, shredded cheese, sour cream, diced avocado, and fresh cilantro.