Description
Warm up with this creamy and comforting Green Chile Chicken Enchilada Soup – packed with shredded chicken, green chiles, enchilada sauce, beans, corn, and melty cheese. It’s a quick and easy one-pot meal perfect for busy weeknights, and it’s loaded with bold Southwestern flavor. A must-try for enchilada lovers!
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
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add diced onion and sauté until softened, about 4–5 minutes.
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Stir in garlic and cook for 30 seconds, until fragrant.
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Add shredded chicken, green chiles, enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder. Stir to combine.
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Bring to a simmer and cook for 10–15 minutes to heat through and blend flavors.
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Reduce heat to low. Stir in cream cheese until melted and fully incorporated.
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Add shredded cheese and stir until melted and soup is creamy.
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Adjust seasoning with salt and pepper.
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Serve hot with your favorite toppings.
Notes
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For a thinner soup, add additional chicken broth or a splash of milk.
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Make it spicier with diced jalapeños or hot green chiles.
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Use leftover rotisserie chicken for a quick prep shortcut.
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Store leftovers in the fridge for up to 4 days – it tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Southwestern, Mexican-Inspired
