Introduction to Green Enchilada Chicken Soup Recipe
Welcome to my kitchen! Today, I’m excited to share a cozy and delightful dish that I’m sure you’ll fall in love with—the Green Enchilada Chicken Soup Recipe. As a busy mom myself, I know how precious time can be. This recipe is your answer to a quick and hearty meal everyone will adore. It’s the perfect solution for those hectic weekday evenings or when you want to impress friends and family without spending hours in the kitchen. Let’s create some warm memories with every bowl of this soul-soothing soup!
Why You’ll Love This Green Enchilada Chicken Soup Recipe
This Green Enchilada Chicken Soup Recipe is a lifesaver in disguise. It’s not just quick; it’s delightfully delicious too! Imagine the warmth of tender chicken and zesty flavors enveloping you in every spoonful. Plus, the slow cooker does most of the heavy lifting, leaving you free to embrace family time or relax with a good book. This soup embodies comfort and convenience, making it an absolute must-try!
Ingredients for Green Enchilada Chicken Soup Recipe
Gathering the right ingredients for your Green Enchilada Chicken Soup Recipe is half the fun! Each item brings something special to the table. Here’s what you’ll need:
- Cooked chicken: Any cooked chicken works, whether it’s leftover rotisserie chicken or grilled chicken breast. Diced into bite-sized pieces, it adds hearty flavor.
- White beans: I love using cannellini or great northern beans. They add creaminess and a protein boost while keeping the soup light.
- Cream cheese: This creamy ingredient melts into the soup, making it rich and comforting. You can use low-fat if you’re watching calories.
- Corn: Sweet corn balances the flavors beautifully. Fresh, canned, or frozen works well, so use what you’ve got!
- Green chiles: A can of diced green chiles enhances the soup’s flavor without making it too spicy. Feel free to add more if you like the heat!
- Green enchilada sauce: This is the star of our show! It provides that zesty kick and vibrant color. Don’t hesitate to swap it for red enchilada sauce if you prefer!
- Onion powder, garlic powder, and chili powder: These spices bring depth and warmth to the flavors. You can adjust the spice level based on your family’s taste.
- Salt: Essential for bringing all the flavors together, but adjust according to your preference and dietary needs.
- Chicken broth: A good quality broth is key! It’s the soup’s base, so choose low-sodium options if you’re concerned about salt.
And let’s not forget toppings! You can elevate your soup with:
- Tortilla strips: Crunchy texture that adds a delightful contrast.
- Shredded cheddar cheese: Because who doesn’t love a gooey cheesy topping?
- Sour cream: Adds creaminess and balances the heat.
- Diced avocado: A boost of creaminess and healthy fats.
- Fresh chopped cilantro: Sprinkles of freshness that tie everything together.
Don’t forget, for exact measurements, you can find them at the bottom of the article available for printing!
How to Make Green Enchilada Chicken Soup Recipe
Prepare the Ingredients
Let’s get our hands a little messy while preparing for the Green Enchilada Chicken Soup Recipe! Start by shredding your cooked chicken into bite-sized pieces. I sometimes use leftover rotisserie chicken because it saves me time. Next, rinse and drain the white beans, removing any excess sodium. If you’re using frozen corn, give it a quick thaw. Canned corn is just as handy! Now, cube the cream cheese into small pieces; this helps it melt seamlessly into the soup. Finally, gather your spices—remember, this is where the magic begins! Having your ingredients prepped ahead enhances the cooking experience, making it smoother and more enjoyable. It’s like laying the foundation for a beautiful house. Let’s keep that dedication flowing as we head to the next step!
Mix in the Slow Cooker
Now comes the fun part: mixing everything in the slow cooker! Take that handy slow cooker and add in all your prepared ingredients: the shredded chicken, white beans, corn, cream cheese, and diced green chiles. Then, pour in the green enchilada sauce and chicken broth. Make sure everything is well combined. Sprinkle in your onion powder, garlic powder, chili powder, and salt to bring those flavors alive. Stir gently, as if you’re coaxing the ingredients to blend harmoniously. Cover the slow cooker and set it on high. Don’t worry—it’s almost effortless! You can sneak a peek now and then, but let the cooker do its magic. Soon, your kitchen will fill with warm, inviting aromas that make the wait worthwhile.
Cook the Soup
Let’s watch the transformation unfold as we cook the soup! With the slow cooker on high, let everything bubble away for about 2 to 3 hours. While your soup simmers, don’t forget to check on it occasionally. A little stir can help the cream cheese merge into the broth, creating a rich texture. Plus, it gives you a chance to savor that delightful smell wafting through your kitchen. If you find the soup’s consistency too thick, a splash of extra chicken broth can work wonders. The beauty of this easy soup recipe is that you can adjust it to your family’s liking. Keep an eye on the clock, though—you don’t want to lose track of time when deliciousness awaits!
Serve and Enjoy
Once your soup is ready, it’s time for the grand finale! Grab your favorite bowls and ladle that scrumptious Green Enchilada Chicken Soup into each. The delicious aroma will make everyone eager to dig in! Now for the fun part: toppings! Feel free to garnish each bowl with crispy tortilla strips for that satisfying crunch. A sprinkle of shredded cheddar adds cheesy goodness that’s hard to resist. A dollop of sour cream brings a touch of creaminess, while diced avocado and fresh cilantro add color and freshness. It’s like a fiesta in a bowl! Serve hot and enjoy every satisfying spoonful that brings warmth to your soul and cheer to your table.
Tips for Success
- Chop veggies ahead of time for stress-free cooking.
- Store leftovers in an airtight container for up to 3 days.
- Adjust spice levels based on family preferences.
- Add extra broth if the soup thickens too much.
- Get creative with toppings—try jalapeños or olives!
Equipment Needed
- Slow cooker: Your trusty slow cooker is essential for this recipe. A stovetop pot can work too but requires more attention.
- Cutting board: A sturdy cutting board makes prepping a breeze.
- Sharp knife: For chopping and dicing ingredients quickly.
- Ladles: Perfect for serving the hearty soup without any spills!
Variations
- Swap the Protein: Use shredded turkey or even diced tofu for a vegetarian option.
- Beans Galore: Substitute white beans with black beans or kidney beans for a flavor twist.
- Low-Carb Delight: Replace the beans with extra veggies like zucchini or cauliflower for a lighter version.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for those who enjoy a fiery kick.
- Herb Infusion: Toss in fresh herbs like oregano or thyme to elevate the soup’s aroma and taste.
- Variety of Sauces: Experiment with different enchilada sauces like verde or chipotle for unique flavor profiles.
Serving Suggestions
- Pair with warm cornbread for a sweet complement to the zesty soup.
- Serve alongside a fresh garden salad for a burst of color and crunch.
- Enjoy with a refreshing glass of iced tea or lemonade.
- Garnish with lime wedges for an extra citrusy twist!
FAQs about Green Enchilada Chicken Soup Recipe
Can I use frozen chicken for this recipe?
Absolutely! If you’re in a time crunch, you can use frozen, boneless chicken breasts. Just add a little extra cooking time to ensure they’re fully cooked by the end of the cycle. The slow cooker will evenly thaw and cook the chicken, infusing those yummy flavors.
What if I don’t have green enchilada sauce?
No worries at all! You can swap it out for red enchilada sauce if that’s what you have on hand. It will change the color and slightly alter the flavor, but it’ll still be delicious. This flexibility is one of my favorite things about this easy soup recipe.
How do I make this soup spicy?
If you’re looking to spice things up, consider adding diced jalapeños or an extra teaspoon of chili powder. You can also serve it with hot sauce on the side to let everyone customize their heat level. That’s how we keep everyone happy at my dinner table!
Can I make this soup ahead of time?
Yes, you can! This soup actually tastes even better the next day. Just store it in an airtight container in the fridge, and it’ll be ready to heat up whenever you’re craving a comforting bowl of goodness. Perfect for meal prep!
Is this Green Enchilada Chicken Soup Gluten Free?
Yes! This Mexican soup recipe is gluten-free, making it a great option for those with dietary restrictions. Just double-check the labels on your broth and enchilada sauce to ensure they fit your needs.
Final Thoughts
Making this Green Enchilada Chicken Soup Recipe feels like wrapping yourself in a warm cozy blanket on a chilly evening. It’s a dish that not only nourishes but also brings a sense of togetherness around the dinner table. The joy of creating something delicious, paired with the delightful aroma wafting through the house, is truly a gift. Whether it’s a family gathering or a quiet night in, this soup transforms any meal into a celebration. I hope it becomes a cherished staple in your home, just like it has in mine. Happy cooking!
Print
Green Enchilada Chicken Soup Recipe you’ll crave daily!
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
A hearty and delicious Green Enchilada Chicken Soup that you’ll crave daily!
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
Toppings
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Fresh chopped cilantro
Instructions
- In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir.
- Cover and cook on high heat for 2-3 hours, or until the soup is hot.
- Ladle into bowls and add your favorite toppings, including tortilla chips or strips, cheddar cheese, sour cream, diced avocado, and cilantro. Enjoy!
Notes
- For a spicier soup, consider adding more chili powder or some diced jalapeños.
- This soup can be made in advance and stored in the refrigerator for a few days.
- Feel free to substitute proteins or beans based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
