Print
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 (or red)
- 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
- Fresh cilantro, chopped
Instructions
- Combine cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth in a slow cooker.
- Cover and cook on high for 2-3 hours until heated through.
- Serve hot, topped with tortilla strips, cheddar cheese, sour cream, avocado, and cilantro.
Notes
Use rotisserie chicken to save time.
Ensure cream cheese is softened for a smooth texture.
Adjust spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 25
- Cholesterol: 70