If you’re craving the ultimate comfort food that’s bursting with flavor and comes together in a snap, this Creamy Green Enchilada Chicken Soup is about to become your new favorite. Imagine a rich, velvety broth swirled with tangy green enchilada sauce, tender chicken, hearty beans, sweet corn, and just the right amount of spice. Every spoonful delivers a fiesta of textures and tastes, perfect for cozy nights, easy weeknight dinners, or impressing friends at your next gathering. Trust me, once you try this soup, you’ll want to make it again and again!
Ingredients You’ll Need
The beauty of Creamy Green Enchilada Chicken Soup lies in its straightforward ingredients—each one playing a crucial role in building layers of flavor, creaminess, and color. These aren’t just pantry staples; they’re the building blocks of pure deliciousness.
- Olive oil: A splash of olive oil starts everything off with a subtle richness and helps soften the aromatics.
- Onion: Diced onion brings sweetness and depth, forming the flavor foundation for the soup.
- Garlic: Just two cloves, but their punchy aroma infuses every bite with warmth.
- Diced green chiles: These add a mild, tangy heat and that signature Southwest flair.
- Green enchilada sauce: The star ingredient, lending zesty, vibrant flavor and gorgeous color to the soup.
- Chicken broth: Four cups of low-sodium broth keep the soup savory and let the other flavors shine.
- Cooked shredded chicken: Rotisserie chicken or leftovers work beautifully for a quick, protein-packed addition.
- White beans: Creamy, mild, and hearty—beans make the soup filling and add a lovely texture.
- Corn: Whether frozen or canned, corn brings a pop of sweetness and color.
- Ground cumin: Earthy and aromatic, cumin is key for that unmistakable Mexican-inspired taste.
- Chili powder: Adds a gentle smokiness and depth—don’t skip it!
- Salt: Just enough to perfectly balance all the flavors.
- Black pepper: A touch of pepper rounds out the seasoning with a mild kick.
- Cream cheese: The secret weapon for ultra-creaminess—make sure it’s softened for easy melting!
- Sour cream: Adds tang and silkiness, making the soup irresistibly smooth.
- Shredded Monterey Jack cheese: Melts like a dream and adds mild, cheesy goodness.
- Lime juice: A bright squeeze at the end lifts all the flavors and wakes up your taste buds.
- Fresh cilantro and crushed tortilla chips (optional): For a fresh, crunchy finish that takes each bowl to the next level.
How to Make Creamy Green Enchilada Chicken Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add your diced onion and let it cook for about 3–4 minutes until it’s soft and translucent. Toss in the minced garlic and cook for just 30 seconds more—just until fragrant. This quick step fills your kitchen with a mouthwatering aroma and lays the groundwork for the soup’s rich flavor.
Step 2: Build the Base
Now it’s time to ramp up the flavor! Stir in the diced green chiles, green enchilada sauce, and chicken broth. Then, add your cooked shredded chicken, drained white beans, and corn. Sprinkle in the cumin, chili powder, salt, and black pepper. Give everything a good stir to combine, and bring the pot to a gentle boil. The colors and scents right now are simply irresistible!
Step 3: Simmer and Infuse
Once your soup starts to bubble, reduce the heat to low and let it simmer for 10 to 15 minutes. This gives all those flavors a chance to blend together, and the gentle simmer ensures the chicken stays tender. If you like your soup a bit thinner, you can add extra broth at this point.
Step 4: Make It Creamy
Lower the heat even further, then add the softened cream cheese. Stir patiently until it melts completely and blends into the soup, turning it luxuriously creamy. Next, add the sour cream and shredded Monterey Jack cheese. Stir until everything is smooth and the cheese is fully melted. The transformation is magical—you’ll see the soup change before your eyes!
Step 5: Brighten and Serve
Finish with a generous squeeze of fresh lime juice. This tiny step adds a burst of brightness that makes all the flavors pop. Ladle your Creamy Green Enchilada Chicken Soup into bowls, and if you like, sprinkle with chopped fresh cilantro and a handful of crushed tortilla chips for color and crunch. Dive in while it’s hot!
How to Serve Creamy Green Enchilada Chicken Soup
Garnishes
The right toppings take your bowl from tasty to unforgettable. A shower of fresh cilantro adds a pop of color and freshness, while crushed tortilla chips bring irresistible crunch. Try a dollop of extra sour cream, a sprinkle of shredded cheese, or even sliced jalapeños for a little heat. Every garnish is a chance to make your Creamy Green Enchilada Chicken Soup uniquely yours.
Side Dishes
While this soup is hearty enough to stand alone, it pairs beautifully with warm flour tortillas, a side of Mexican rice, or a simple green salad with avocado and lime. I love serving it with cheesy quesadillas or sweet cornbread for a complete, satisfying meal that’s sure to please everyone at the table.
Creative Ways to Present
Have fun with your presentation! Serve your Creamy Green Enchilada Chicken Soup in colorful bowls for a festive touch, or ladle it into mugs for a cozy, casual vibe at a game night. For parties, set up a toppings bar with all the garnishes so everyone can customize their own bowl. You can even pour it over a bed of rice for a heartier twist that eats like a stew.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Green Enchilada Chicken Soup stores beautifully in the fridge. Just let it cool to room temperature, then transfer to an airtight container. It will stay fresh and delicious for up to 4 days, making it a perfect make-ahead option for busy weeks or easy meal prep.
Freezing
Want to save some for another day? This soup can absolutely be frozen! Portion it into freezer-safe containers, leaving a little space for expansion. It keeps well for up to 2 months. For best results, thaw it overnight in the fridge before reheating, as this helps the creamy texture stay smooth.
Reheating
When you’re ready to enjoy your soup again, gently reheat it on the stovetop over low heat, stirring often to prevent the dairy from separating. If it’s a bit thick after chilling, just add a splash of chicken broth to loosen it up. You can also microwave individual portions, stirring every minute until hot and creamy.
FAQs
Can I make Creamy Green Enchilada Chicken Soup in a slow cooker?
Absolutely! Simply add all the ingredients except the cream cheese, sour cream, Monterey Jack cheese, and lime juice to your slow cooker and cook on low for 3 to 4 hours. Stir in the dairy and lime juice at the end, just before serving, for that signature creamy finish.
What’s the best way to shred chicken quickly?
The easiest way is to use two forks while the chicken is still warm, or pop cooked boneless, skinless chicken breasts in a stand mixer with the paddle attachment for a few seconds. Rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor.
Is Creamy Green Enchilada Chicken Soup gluten-free?
Yes, as long as you use gluten-free green enchilada sauce and double-check your chicken broth and other packaged ingredients, this soup is naturally gluten-free and perfect for those with dietary restrictions.
How can I make this soup spicier?
For a kick of heat, use hot diced green chiles or toss in some chopped jalapeño with the onions. You can also add a dash of your favorite hot sauce or sprinkle in extra chili powder to taste.
Can I use a different type Soup
Definitely! Monterey Jack melts beautifully, but feel free to swap in pepper jack for more spice, cheddar for a sharper bite, or a Mexican cheese blend for extra flavor variety.
Final Thoughts
There’s something truly special about sharing a bowl of Creamy Green Enchilada Chicken Soup—it’s comfort, flavor, and heart all in one. I hope you give this recipe a try and enjoy every creamy, zesty spoonful. Don’t be surprised if it becomes a new weeknight staple!
Print
Creamy Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful dish that combines tender shredded chicken, white beans, corn, and zesty green enchilada sauce in a rich, creamy broth. Perfect for a cozy weeknight dinner, it offers a delicious Mexican-inspired twist that is both gluten-free and easy to prepare.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro for topping (optional)
- Crushed tortilla chips for topping (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add Base Ingredients: Stir in diced green chiles, green enchilada sauce, low-sodium chicken broth, shredded chicken, white beans, and corn. Add ground cumin, chili powder, salt, and black pepper. Mix everything well to combine.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 10–15 minutes to allow flavors to meld and soup to heat through.
- Melt Cream Cheese: Lower the heat to medium-low and stir in the softened cream cheese until it has melted completely and is fully incorporated into the soup, giving it a creamy texture.
- Add Sour Cream and Cheese: Stir in the sour cream and shredded Monterey Jack cheese until the soup becomes smooth and creamy. Ensure the cheese is melted thoroughly.
- Finish with Lime Juice: Turn off the heat and squeeze the juice of one lime into the soup, stirring to combine. This adds brightness and balances the richness of the soup.
- Serve: Ladle the hot soup into bowls and top with fresh cilantro and crushed tortilla chips if desired for added crunch and freshness.
Notes
- Using rotisserie chicken is a great shortcut to save time and add flavor.
- For a thinner soup consistency, add more chicken broth as needed.
- To increase spiciness, use hot green chiles or add diced jalapeños.
- Make sure cream cheese is softened to blend easily and create a smooth texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 770mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
