Description
Discover how to make a delicious Green Enchilada Chicken Soup with this easy recipe. Perfect for a cozy night in, this soup is packed with flavor and warmth.
Ingredients
- – 2 cups (480 ml) cooked beef, diced into 1/2″ chunks
- – 2 15-ounce cans (850 g) white beans, rinsed and drained
- – 4 ounces (113 g) cream cheese, cubed and softened
- – 1 cup (240 ml) corn, canned or frozen
- – 1 14-ounce can (400 g) green chiles
- – 1 14-ounce can (400 g) tomato sauce, (or red)
- – 1 teaspoon (5 ml) onion powder
- – 1 teaspoon (5 ml) garlic powder
- – 1 teaspoon (5 ml) chili powder
- – 1/2 teaspoon (3 ml) salt
- – 4 cups (960 ml) chicken broth
- – 2 cups (480 ml) tortilla strips
- – 1 cup (240 ml) shredded cheddar cheese
- – 1/2 cup (120 ml) yogurt
- – 1 large avocado, diced
- – cilantro, fresh chopped
Instructions
- In a slow cooker, combine the diced beef, white beans, softened cream cheese, corn, green chiles, tomato sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Mix well.
- Cover and let it cook on high for 2 to 3 hours, or until the soup is thoroughly heated.
- Serve the soup in bowls and garnish with your choice of toppings such as tortilla strips, shredded cheddar cheese, yogurt, diced avocado, and fresh cilantro. Enjoy!
Notes
- Blend a portion of the soup mixture for a creamier texture before serving.
- Adjust the spiciness by adding more or less chili powder to suit your taste.
- Enhance the flavor with a dollop of sour cream or a squeeze of lime juice before serving.
