Name: Green Chile Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 3 cups cooked shredded chicken (rotisserie works great); 1 (4 oz) can diced green chiles; 1 (10 oz) can green enchilada sauce; 1 (14.5 oz) can chicken broth (or more, for desired consistency); 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; 4 oz cream cheese, softened and cubed; 1 cup shredded Monterey Jack cheese (or Mexican blend); Optional toppings: sour cream, avocado, cilantro, tortilla strips, lime wedges

Why You’ll Love Green Chile Chicken Enchilada Soup Recipe

This soup takes all the classic flavors of green chile chicken enchiladas and transforms them into a creamy, satisfying soup that’s perfect for weeknight dinners or feeding a crowd. It’s incredibly easy to make, can be prepared on the stovetop or in a slow cooker, and is packed with protein and flavor. Plus, it’s easy to customize and freeze for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked, shredded chicken
Green enchilada sauce
Diced green chiles
Chicken broth
Cream cheese
Shredded cheddar cheese
Corn (optional)
Cumin
Garlic powder
Onion powder
Salt and pepper
Olive oil (if sautéing aromatics)

Directions

In a large pot over medium heat, combine olive oil (if using) with green chiles and any optional sautéed aromatics like garlic or onion. Cook for a couple of minutes until fragrant.
Add in shredded chicken, green enchilada sauce, chicken broth, cumin, garlic powder, onion powder, salt, and pepper. Stir well to combine.
Bring the soup to a gentle boil, then reduce heat to simmer for 15–20 minutes to allow the flavors to meld.
Stir in cream cheese and cheddar cheese, allowing them to melt fully into the soup. Stir until smooth and creamy.
If using corn, add it now and let the soup simmer for an additional 5 minutes.
Taste and adjust seasoning if needed.
Serve hot with optional toppings like crushed tortilla chips, sour cream, avocado, or cilantro.

Servings and timing

This recipe yields approximately 6 servings and takes about 10 minutes to prep and 30 minutes to cook. It’s ready in around 40 minutes total.

Variations

Slow Cooker Method: Combine all ingredients except cheese in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add cheese in the last 30 minutes.
Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
Low-Carb Version: Skip the corn and use low-fat cheese and broth.
Vegetarian Option: Use white beans instead of chicken and vegetable broth in place of chicken broth.
Thicker Soup: Add a cornstarch slurry or more cheese for a creamier texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in short intervals, stirring in between, until heated through. This soup also freezes well; store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What type of chicken should I use for this soup?

Rotisserie chicken, leftover cooked chicken breasts, or thighs all work well. Just shred before adding.

Can I make this soup ahead of time?

Yes, it’s great for meal prep. The flavors get even better the next day.

Is this soup spicy?

It has a mild to moderate heat depending on the brand of green chiles used. Adjust spice levels to your preference.

Can I use red enchilada sauce instead?

Yes, although it will change the flavor profile. Green enchilada sauce gives it a more tangy and vibrant taste.

How do I make it dairy-free?

Use dairy-free cream cheese and cheese substitutes, or omit the cheese and add extra spices for flavor.

Can I use frozen corn?

Yes, frozen corn works perfectly. Just add it directly to the soup during the last few minutes of simmering.

What toppings go well with this soup?

Try avocado slices, sour cream, chopped cilantro, lime wedges, or crushed tortilla chips.

How can I thicken the soup?

Add more shredded cheese or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during simmering.

Is this soup gluten-free?

It can be, as long as your enchilada sauce and broth are certified gluten-free.

Can I freeze this soup with the cheese in it?

Yes, it freezes well. Stir thoroughly after reheating to reincorporate the cheese for the best texture.

Conclusion

Green Chile Chicken Enchilada Soup is the perfect fusion of hearty comfort and bold enchilada flavor in a bowl. Whether you’re looking for a cozy weeknight dinner or something to stock your freezer with, this easy and versatile soup delivers every time. Customize it to your taste and enjoy the satisfying warmth with every spoonful.