Ingredients
Scale
- 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
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- cilantro, fresh chopped
Instructions
- In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well.
- Cover the slow cooker and cook on high heat for about 2-3 hours, or until the soup is heated thoroughly.
- Scoop the soup into bowls and garnish with your choice of toppings like tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and freshly chopped cilantro.
Notes
You can substitute red enchilada sauce for green if preferred.
Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 70mg