CREAMY GREEN CHILE CHICKEN ENCHILADAS
If you haven’t had these green chile chicken enchiladas, you are missing out! The easy from-scratch white sauce makes them over the top!
INGREDIENTS
- Chopped chicken - Green chiles - Cream cheese - White or black beans - Fresh cilantro - Fresh lime juice - Butter - Chopped onion - Flour - Low-sodium chicken broth - Milk
INSTRUCTIONS
STEP 1
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
STEP 2
For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent.
STEP 3
Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk.
STEP 4
Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper.
SWIPE UP TO GET THIS DELICIOUS RECIPE!
SWIPE UP TO GET THIS DELICIOUS RECIPE!
SWIPE UP TO GET THIS DELICIOUS RECIPE!
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This Green Chile Chicken Enchilada Soup is a simple, healthy and delicious soup that is perfect for busy weeknights. It’s creamy, hearty, full of flavor and sure to become a new family favorite. This Green Chile Chicken Enchilada Soup recipe is basically what would happen if you married our popular White Chicken Chili with chicken enchiladas - total soup perfection. The addition of green chiles and
green enchilada sauce gives the soup a tangy and spicy Southwestern flare and the cream cheese keeps things extra luscious. For a time-saving slow cooking hack, we like to use leftover or rotisserie chicken. And considering there isn’t any chopping involved, you can have this ready with minimal effort and prep. Top with your favorite ingredients and get ready to chow down. This recipe works great in the slow cooker or on the stovetop, both methods work great! Top this soup with anything you might put on top of an
enchilada, including: Can
I use fresh or frozen chicken breast instead of cooked chicken? Yup, just plan on a longer cooking time. Instead of cooking on medium or high heat for 2-3 hours, cook on high for 3-4 hours or low for about 6 hours, or until the chicken is cooked. You may also want to wait to add the beans until about 1 hour before the soup has finished so that they don’t get too mushy. Can I cook this soup in an
Instant Pot? Yes! Set your Instant Pot to “Saute Medium” and add all of your ingredients. Heat until warm, then serve with your favorite ingredients. Easy peasy! Can I freeze this soup? Absolutely! You can freeze completely cooled soup for up to 3 months. To thaw, just transfer to the fridge overnight. And if you love Easy Chicken Recipes, be sure to try Crockpot Chicken Pot Pie, Mississippi Chicken, and Red Chicken
Enchiladas. So easy and delicious!Ingredients in Green Chile Chicken Enchilada Soup
Ideas for Toppings
How to Make Green Chile Chicken Enchilada Soup
On the Stovetop
Frequently Asked Questions
Storing and Reheating
Green Chile Chicken Enchilada Soup Recipe
This Green Chile Chicken Enchilada Soup is a simple, healthy and delicious soup that is perfect for busy weeknights. It’s creamy, hearty, full of flavor and sure to become a new family favorite.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Calories 241kcal
- 2 cups Cooked Chicken diced into ½" chunks
- 2 15-oz cans White Beans rinsed and drained
- 4 oz Cream Cheese cubed and softened
- 1 cup Corn canned or frozen
- 1 4-oz can Green Chiles
- 1 14-oz can Enchilada Sauce Red or Green Enchilada Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Salt
- 4 cups Chicken Broth
Optional Toppings
- 2 cups Tortilla Strips
- 1 cup Cheddar Cheese shredded
- ½ cup Sour Cream
- 1 large Avocado diced
- Cilantro fresh chopped
To a slow cooker, add cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt and chicken broth. Stir.
Turn heat on medium or 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!
Stovetop Instructions
- To a large pot, add cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt and chicken broth. Stir.
- Stir while heating on medium heat. Bring to a simmer for about 10 minutes.
- Serve. Ladle into bowls and add your favorite toppings. Enjoy!
Calories: 241kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 734mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 1mg
More easy soup recipes that we love!
- Homemade Creamy Tomato Soup
- Taco Soup
- Easy Chili
- Best Creamy Cauliflower Soup
- Loaded Baked Potato Soup
- Olive Garden Chicken Gnocchi Soup
- Roasted Acorn Squash Soup
- Best Soup Recipes
- Best Crockpot Recipes
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This slow cooker Green Chile Enchilada Soup is a blend of two of our favorites - White Chicken Chili and Chicken Enchiladas. It's hearty, flavorful and so simple.