Green Chicken Enchilada Soup Recipe

If you’re searching for a cozy yet vibrant meal that comes together in just half an hour, you have to try Green Chicken Enchilada Soup. This creamy, flavor-packed soup is inspired by classic Mexican enchiladas, but with a delightful twist: all the cheesy, tangy, and savory goodness comes together effortlessly in one pot. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing dish for family nights, Green Chicken Enchilada Soup delivers—every spoonful is pure comfort that’ll have everyone going back for seconds!

this Recipe

Ingredients You’ll Need

Gathering the right ingredients is the secret to making Green Chicken Enchilada Soup sing. Every single item here has an important role, from building a rich base of flavors to delivering that iconic creamy, dreamy texture with pops of color and crunch.

• Olive oil: Adds a beautiful silky base and helps soften the onions and aromatics for maximum flavor.
• Yellow onion (diced): Sweet, mellow onions create a flavorful foundation for the soup.
• Garlic cloves (minced): Fresh garlic brings a punchy, irresistible aroma that wakes up the whole dish.
• Diced green chiles (4-ounce can): The secret to mild heat and authentic enchilada flavor—don’t skip these!
• Ground cumin: Earthy, warm notes that make the soup unmistakably Mexican-inspired.
• Chili powder: Adds subtle heat and a smoky depth—use your favorite for a personal touch.
• Dried oregano: Just a bit goes a long way to round out and heighten the soup’s seasoning.
• Salt and black pepper: Essential for balancing and enhancing every flavor in the pot.
• Shredded cooked chicken: Rotisserie or poached both work beautifully, making this a great use for leftovers!
• Green enchilada sauce (10-ounce can): The hero ingredient that adds bold, tangy flavor and that signature green hue.
• Chicken broth: Turns everything into a soul-soothing, sippable soup base.
• White beans (15-ounce can): Creamy, mild beans add protein and a lovely hearty bite.
• Frozen or canned corn: Sweet pops of corn give color, crunch, and a fun contrast to the creaminess.
• Cream cheese (cubed): For that luscious, velvety body that makes every spoonful so satisfying.
• Sour cream: Extra tang and a touch more creaminess—it wouldn’t be enchilada soup without it.
• Shredded Monterey Jack or pepper jack cheese: Go classic or add some kick; either way, cheese is a must!
• Chopped cilantro: Fresh, bright, and herbaceous, it wakes up every bowl.
• Sliced avocado: For color, creamy richness, and a touch of luxury on top.
• Crushed tortilla chips: The crunch factor! Totally optional, but highly recommended for texture fun.

How to Make Green Chicken Enchilada Soup

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and let it sauté for about 3 to 4 minutes, stirring occasionally, until it starts to soften and turn translucent. The aroma will set the scene for an incredible pot of Green Chicken Enchilada Soup! Add in the minced garlic and diced green chiles, then cook another minute to bring out the full flavors.

Step 2: Add the Spices

Here’s where the signature flavor builds! Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper. Give everything a good toss so the spices coat the onions, garlic, and green chiles, unlocking their aromas and seasoning the base beautifully.

Step 3: Bulk Up with Protein and Veggies

Add your shredded chicken (whether rotisserie or homemade), the green enchilada sauce, chicken broth, white beans, and corn. Combine everything, then turn up the heat to bring it just to a simmer. Let the soup gently bubble for 10 to 15 minutes, which allows all those incredible flavors to mingle and deepen.

Step 4: Make it Creamy and Cheesy

Reduce the heat to low. Add the cubed cream cheese, sour cream, and shredded Monterey Jack (or pepper jack) cheese. Stir continuously as the cheeses melt, transforming the soup into the creamiest, dreamiest bowl you could imagine. After 2 to 3 minutes, everything should be smooth and ready to serve.

Step 5: Serve and Enjoy

Ladle your Green Chicken Enchilada Soup into bowls while it’s piping hot. Top with a shower of fresh cilantro, a few slices of creamy avocado, and a handful of crispy crushed tortilla chips if you’re feeling festive. Get ready for countless requests for seconds!

How to Serve Green Chicken Enchilada Soup

Garnishes

No bowl of Green Chicken Enchilada Soup is complete without its finishing touches! I love loading up with fresh cilantro for brightness, creamy avocado for a luxurious finish, and of course, crunchy tortilla chips for a fun contrast. If you have extra cheese or a dollop of sour cream, don’t hold back—they add even more joy to each bite.

Side Dishes

This soup is hearty on its own, but serving it with warm flour or corn tortillas on the side takes things to the next level. A simple green salad or a colorful fruit plate also pairs wonderfully, balancing the richness with something light and refreshing.

Creative Ways to Present

If you’re hosting friends or want to make dinner extra special, set up a little soup bar! Offer different toppings in bowls: sliced jalapeños, extra cheese, radish slices, chopped red onion, or lime wedges for squeezing. Let everyone build their perfect bowl of Green Chicken Enchilada Soup—so much fun for family night or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Leftover Green Chicken Enchilada Soup keeps beautifully in the fridge. Store it in a sealed container for up to 3–4 days. The flavors just keep getting better as they meld together, making it an ideal make-ahead lunch for busy weekdays.

Freezing

Want to save some for later? No problem! Transfer completely cooled soup to freezer-safe containers (leaving a bit of space for expansion) and freeze for up to 2 months. When you’re craving cozy comfort, let it thaw in the fridge overnight.

Reheating

Gently reheat Green Chicken Enchilada Soup over medium-low heat on the stove, stirring occasionally. If the soup has thickened, just add a splash or two of chicken broth to loosen it up. You can also warm up single servings in the microwave for a quick, effortless meal.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover shredded turkey swaps perfectly for chicken in Green Chicken Enchilada Soup. It’s a lifesaver after holidays, adding a new twist to leftover turkey with zero extra effort.

How can I make this soup spicier?

For those who crave more heat, use medium or hot green enchilada sauce and opt for pepper jack cheese. You can also add a splash of your favorite hot sauce or throw in diced fresh jalapeños when you sauté the onions.

Is this soup gluten-free?

Yes, Green Chicken Enchilada Soup is naturally gluten-free—just double-check your enchilada sauce and chicken broth labels, as some brands may add thickeners or additives that contain gluten.

Can I make this vegetarian?

Sure thing! Swap the chicken for more white beans or a plant-based chicken alternative, use vegetable broth instead of chicken broth, and you’ll have a satisfying vegetarian version that everyone can enjoy.

What’s the best way to shred chicken for this recipe?

If you’re starting with cooked chicken breasts or thighs, you can shred them quickly with two forks or use a stand mixer with a paddle attachment for an ultra-fast, hands-off solution. Rotisserie chicken is also a convenient and delicious shortcut!

Final Thoughts

This Green Chicken Enchilada Soup is everything you want in a comforting meal: bold, creamy, and brimming with flavor in every bite. I hope it becomes one of your go-to recipes for busy nights, gatherings with friends, or any time you crave something both hearty and bright. Give it a try—you just might find yourself making it again and again!

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