Description
Green Chicken Enchilada Soup is the perfect cozy meal—rich, creamy, zesty, and packed with flavor! Inspired by classic enchiladas, this soup delivers all the comforting goodness you love in an easy, spoonable dish. Made with shredded chicken, green enchilada sauce, cream cheese, and warm spices, it comes together effortlessly in just one pot. Whether you’re looking for a quick weeknight dinner or a meal-prep-friendly dish, this soup is a guaranteed winner. Customize the spice level, add your favorite toppings, and enjoy a bowl of comfort in no time!
Ingredients
- 2 cups shredded cooked chicken (rotisserie or pre-cooked)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1 cup shredded cheese (Monterey Jack, Pepper Jack, or Cheddar)
- 1/2 cup corn kernels (optional)
- 1/2 cup black beans, drained and rinsed (optional)
Toppings (Optional, but Recommended)
- Fresh cilantro, chopped
- Sliced avocado
- Crunchy tortilla strips
- Shredded cheese
- Lime wedges
- Sour cream or Greek yogurt
- Sliced jalapeños (for extra spice)
Instructions
Sauté the garlic – Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the broth and sauces – Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir to combine.
Melt the cream cheese – Add the softened cream cheese and stir until fully melted and incorporated.
Season the soup – Stir in cumin, garlic powder, onion powder, and salt.
Add the chicken and mix-ins – Stir in the shredded chicken, corn, and black beans (if using). Let the soup simmer for 10-15 minutes.
Melt the cheese – Stir in the shredded cheese until fully melted and creamy.
Finish with sour cream – Turn off the heat and stir in the sour cream for extra creaminess.
Serve and top – Ladle into bowls and add your favorite toppings like tortilla strips, avocado, fresh cilantro, and lime wedges.
Notes
Make it spicier: Add diced jalapeños or a dash of hot sauce.
Dairy-free option: Swap cream cheese and sour cream for full-fat coconut milk or a dairy-free alternative.
Low-carb/keto-friendly: Skip the corn and beans and add extra chicken for more protein.
Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 30-second intervals.
This Green Chicken Enchilada Soup is creamy, comforting, and loaded with flavor—perfect for busy nights or meal prepping ahead of time. Enjoy a warm bowl and customize it just how you like! 🍲✨
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Mexican-American
Nutrition
- Calories: ~350 kcal
- Fat: ~20g
- Carbohydrates: ~18g
- Protein: ~28g