Easy Green Enchilada Chicken Soup
This Easy Green Enchilada Chicken Soup is a vibrant, creamy, and soul-warming meal that captures the zesty flavors of green enchiladas in a comforting bowl. Featuring tender shredded chicken, white beans, and corn in a tangy salsa verde base, this soup is both hearty and refreshing.
Ingredients
- 2 lbs chicken breasts or pre-shredded rotisserie chicken
- 1 can 15 oz white beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 jar 16 oz green salsa or green enchilada sauce
- 1 block 8 oz cream cheese, softened
- 4 cups chicken broth
- Garnishes: Shredded cheese fresh cilantro, sour cream, tortilla chips
Instructions
- Combine chicken, beans, corn, green salsa, and broth in a slow cooker or large pot.
- Top with cream cheese.
- Slow Cooker: Cook on low for 6–8 hours or high for 3–4 hours.
- Stovetop: Simmer for 30 minutes on medium-low.
- Remove and shred chicken if necessary; return to the pot.
- Whisk or stir until cream cheese is fully melted and incorporated.
- Serve hot with your choice of garnishes.