Creamy Green Enchilada Chicken Soup (Slow Cooker Magic)

🕒 Prep Time: 10 min
🕒 Cook Time: 3 hrs
🕒 Total Time: 3 hrs 10 min

🧾 Ingredients

• 2 cups cooked chicken, diced (½” chunks)
• 2 (15-ounce) cans white beans, rinsed and drained
• 4 oz 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 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp salt
• 4 cups chicken broth

Toppings (optional but recommended!)

• 2 cups tortilla strips
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 1 large avocado, diced
• Fresh cilantro, chopped 🌿

👩‍🍳 Step-by-Step Instructions

1. Load the Slow Cooker
   Add cooked chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, and all the spices (onion powder, garlic powder, chili powder, salt) to your slow cooker. Pour in the chicken broth. Give everything a gentle stir. 🥄
2. Let It Cook
   Cover and cook on high for 2–3 hours (or low for 4–5 hours), until everything is hot and the cream cheese is fully melted and creamy.
3. Stir & Serve
   Give the soup a good final stir to blend everything together. Ladle into bowls and top with tortilla strips, shredded cheddar, sour cream, avocado, and fresh cilantro. 🧀🥑

💡 Pro Tips

• Make It Spicier: Use hot green chiles or add a dash of cayenne for heat.
• Meal Prep Friendly: Store in airtight containers for up to 4 days. Freezes well for 2 months!
• No Cooked Chicken? Use rotisserie chicken or toss in raw chicken breasts — shred them after cooking.

📊 Nutrition Info

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.