Green Enchilada Chicken Soup – Creamy, Cozy, and Bursting with Flavor
Some soups warm you up, and others wrap you in comfort from the very first spoonful. Green enchilada chicken soup does both. It’s rich without being heavy, bold without being overwhelming, and filled with familiar flavors that instantly make dinner feel comforting and satisfying. With tender shredded chicken, a creamy broth, and the unmistakable tang of green enchilada sauce, this soup is the kind of recipe you’ll crave again and again.
This soup is especially loved because it brings all the flavors of green chicken enchiladas into an easy, spoonable form. Instead of rolling tortillas or baking a casserole, everything comes together in one pot. The green enchilada sauce provides that signature zesty backbone, while cream cheese melts into the broth to create a silky, cozy texture that feels indulgent but still wholesome.
It’s perfect for chilly evenings, busy weeknights, or whenever you need a meal that feels nourishing and homemade without requiring hours in the kitchen. Serve it with tortilla chips, crusty bread, or a simple side salad, and you have a complete meal that satisfies everyone at the table.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 1/2 cups green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1 cup corn (frozen or canned, drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream or half-and-half
- Shredded Monterey Jack or cheddar cheese, for topping
- Fresh cilantro, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4–5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chicken breasts, chicken broth, green enchilada sauce, green chiles, corn, cumin, chili powder, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 18–20 minutes, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the cream cheese and stir until completely melted and smooth.
- Stir in the heavy cream and simmer for another 5 minutes.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Green Enchilada Chicken Soup
Ingredients
Equipment
Method
- Sauté onion and garlic in olive oil until softened.
- Add chicken, broth, enchilada sauce, and remaining ingredients except dairy.
- Simmer until chicken is cooked through.
- Shred chicken and return to pot.
- Stir in cream cheese and heavy cream until smooth.
Notes
Tips & Tricks
- Softened cream cheese melts more smoothly into the soup.
- For extra depth, lightly toast the spices before adding liquids.
- Use rotisserie chicken to save time if needed.
Variations
- Add black beans for extra heartiness.
- Make it spicy with diced jalapeños or hot green enchilada sauce.
- Swap cream cheese for sour cream for a tangier finish.
Serving Suggestions
Top with tortilla strips, avocado slices, sour cream, or a squeeze of fresh lime. Serve alongside cornbread or warm flour tortillas.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
FAQ
Can I make this in a slow cooker? Yes, cook on low for 6 hours, shred the chicken, then stir in cream cheese and cream at the end.
Can this be frozen? It can be frozen, though the texture may change slightly due to the dairy.
History / Fun Facts
Green enchilada sauce is rooted in Mexican cuisine, traditionally made with green chiles and tomatillos. This soup is a comforting American-inspired twist that brings those beloved flavors into a cozy bowl.
