🥣 Green Enchilada Chicken Soup Recipe – Creamy, Zesty & Comforting
There’s something irresistibly cozy about a big bowl of soup, especially when it’s packed with flavor and warmth. Enter: Green Enchilada Chicken Soup, the perfect blend of creamy, spicy, cheesy, and hearty. Inspired by classic enchilada flavors but turned into a comforting soup, this recipe brings together shredded chicken, green chiles, cream cheese, and green enchilada sauce in one velvety, spoonful delight.
Whether you’re looking for a quick family dinner, an easy freezer-friendly meal, or something special for your next potluck, this recipe delivers. It’s a one-pot wonder that can be made in under an hour and customized to suit all palates—from mild to spicy.
In this complete guide, we’ll walk through the ingredients, step-by-step preparation, cooking tips, storage, serving suggestions, and even nutritional info. Let’s get cooking!
🔧 Recipe Preparation Equipment
Before we dive into the kitchen, make sure you have these items on hand:
- Large soup pot or Dutch oven (6-quart recommended)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
- Hand mixer or forks (for shredding chicken)
- Optional: slow cooker or Instant Pot if using alternate methods
🛒 Ingredients
Here’s what you’ll need to make a rich and flavorful green enchilada chicken soup:
Main Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1–2 cans (4 oz each) diced green chiles (adjust for heat preference)
- 2 cups green enchilada sauce (store-bought or homemade)
- 4 cups low-sodium chicken broth
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
- Optional: 1/2 cup heavy cream or sour cream for extra creaminess
Topping Ideas:
- Crushed tortilla chips
- Diced avocado
- Shredded cheese
- Cilantro
- Jalapeño slices
- Lime wedges
- Green onions
👨🍳 How to Make Easy Green Enchilada Chicken Soup
Let’s break it down step-by-step for a no-fail, foolproof soup that’s rich, hearty, and perfect every time.
🥄 Step 1: Sauté the Aromatics
In a large soup pot, heat olive oil over medium heat. Add the diced onions and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
🥄 Step 2: Add the Green Chiles & Spices
Toss in the diced green chiles, cumin, chili powder, and a pinch of salt and pepper. Cook everything together for 2 minutes to bloom the spices and deepen the flavors.
🥄 Step 3: Pour in Enchilada Sauce and Broth
Pour in the green enchilada sauce and chicken broth. Stir everything together, then add the whole chicken breasts to the pot. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, or until chicken is fully cooked and tender.
🥄 Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it using two forks (or a hand mixer for ease). Return the shredded chicken to the pot and stir to combine.
🥄 Step 5: Add Cream Cheese and Cheese
Reduce heat to low. Add in softened cream cheese and stir until fully melted and smooth. Stir in shredded Monterey Jack cheese until melted. For an ultra-creamy texture, you can also add a splash of heavy cream or sour cream at this point.
🥄 Step 6: Simmer & Serve
Let the soup simmer for another 5–10 minutes to thicken slightly and allow flavors to meld. Taste and adjust salt or spice if needed. Serve hot with your favorite toppings!
🌀 Variations
🥑 Keto/Low-Carb Version:
- Skip the enchilada sauce and use salsa verde with added broth and heavy cream.
- Replace cream cheese with a keto-friendly cheese spread.
🌽 Add More Veggies:
- Corn kernels, zucchini, chopped spinach, or bell peppers make great additions.
🌶️ Make It Spicier:
- Use hot green chiles or add jalapeños, cayenne, or hot sauce.
🧀 Dairy-Free Option:
- Use dairy-free cream cheese and omit cheese or substitute with vegan cheese.
🍲 Slow Cooker Instructions:
- Add all ingredients (except cream cheese and shredded cheese) to the slow cooker.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Shred chicken, add cheeses, stir until melted, and serve.
⚡ Instant Pot Instructions:
- Sauté onion, garlic, and chiles in the Instant Pot on “Sauté” mode.
- Add sauce, broth, and chicken. Seal and cook on high pressure for 10 minutes.
- Quick release, shred chicken, stir in cheeses, and serve.
🍴 Cooking Notes
- If cream cheese isn’t fully softened, microwave it in a bowl for 20–30 seconds before adding.
- Stir frequently when melting cheese to avoid clumping.
- Soup thickens as it cools—add broth when reheating for desired consistency.
🍽️ Serving Suggestions
This green enchilada chicken soup is a complete meal on its own but pairs wonderfully with:
- Cornbread or cheesy biscuits
- Side salad with avocado-lime dressing
- Grilled cheese quesadillas
- Mexican rice or cilantro-lime rice
- Cold beer, margaritas, or aguas frescas
💡 Helpful Tips
- Double the recipe for leftovers—it tastes even better the next day!
- Freeze in portions: let cool completely, then transfer to freezer-safe containers for up to 3 months.
- Use rotisserie chicken for a 15-minute shortcut.
- Balance acidity with a squeeze of lime before serving.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
📊 Nutritional Information (per serving, approx. 6 servings)
- Calories: 360
- Protein: 27g
- Fat: 25g
- Carbs: 7g
- Sodium: 780mg
- Fiber: 1g
- Sugar: 3g
Nutrition values vary based on ingredients used.
❓ FAQs
Q: Can I use red enchilada sauce instead of green?
Yes, but the flavor will be deeper and smokier rather than tangy and bright.
Q: Is this soup spicy?
It depends on your green enchilada sauce and chiles. Use mild versions for a family-friendly dish or hot chiles if you like heat.
Q: Can I make this ahead?
Absolutely! It stores well in the fridge for up to 4 days and freezes for up to 3 months.
Q: What if I don’t have cream cheese?
You can use sour cream or Greek yogurt, though the flavor and texture will differ slightly.
Q: How do I thicken the soup?
Simmer uncovered for 5–10 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if needed.
🏁 Conclusion
If you’re craving something cozy, creamy, and loaded with bold Tex-Mex flavor, this Green Enchilada Chicken Soup is your new go-to. It’s easy to make, endlessly adaptable, and full of zesty satisfaction. Whether you whip it up on a chilly evening or serve it at a gathering with friends, this soup is bound to impress.
So, grab your ingredients, fire up that stove (or slow cooker!), and let this soul-warming bowl of green goodness become a staple in your kitchen. 🌿💚
