Ingredients
Main Ingredients
- 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 enchilada sauce as alternative)
- 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 (to taste)
Instructions
- Combine Ingredients: In a slow cooker, add the cooked diced chicken, rinsed white beans, softened cream cheese cubes, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir everything together until well combined.
- Cook Soup: Cover the slow cooker and cook on high heat for 2 to 3 hours, or until the soup is thoroughly heated and flavors have melded together.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and freshly chopped cilantro as desired. Serve immediately and enjoy the rich, flavorful soup.
Notes
- You can substitute red enchilada sauce if green is not available, though it will alter the flavor slightly.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 30 minutes to evaporate excess liquid.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- For a spicier soup, add additional chili powder or chopped jalapeños.
- Using fresh corn instead of canned or frozen will yield a sweeter taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
