What the heck is this?
This Green Enchiladas Chicken Soup takes everything you love about creamy green enchiladas—zesty green chiles, tender shredded chicken, melty cheese—and transforms it into a cozy, satisfying bowl of soup. It’s hearty but not heavy, packed with flavor and easy to make on the stovetop in under 30 minutes. If you’re into Tex-Mex comfort food with a creamy kick, this one’s for you.
Why You’ll Love This Recipe
All the creamy enchilada flavors you crave, no rolling required
One pot, minimal prep, and ready in under half an hour
Great for meal prep—flavors get even better the next day
Customizable heat level with mild or hot enchilada sauce
It freezes beautifully for a make-ahead dinner option
The Good Stuff You’ll Need
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4-ounce) can diced green chiles
1 (10-ounce) can green enchilada sauce (mild or hot)
4 cups low-sodium chicken broth
1 (8-ounce) block cream cheese, softened and cubed
2 cups cooked shredded chicken (rotisserie works great)
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper, to taste
1 1/2 cups shredded Monterey Jack cheese
Optional toppings: crushed tortilla chips, avocado, cilantro, sour cream, lime wedges
Let’s Do This
Step 1: Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and green chiles and cook for another minute until fragrant.
Step 2: Simmer the Soup
Pour in the green enchilada sauce and chicken broth. Bring to a gentle simmer. Stir in the cubed cream cheese and whisk until melted and smooth.
Step 3: Add the Chicken and Spices
Add shredded chicken, cumin, chili powder, and a pinch of salt and pepper. Let the soup simmer for 10–15 minutes, stirring occasionally.
Step 4: Stir in the Cheese
Turn the heat to low and stir in the shredded Monterey Jack until fully melted and the soup is creamy and thickened slightly.
Step 5: Serve It Up
Ladle the soup into bowls and top with crushed tortilla chips, avocado, cilantro, sour cream, or whatever makes your bowl feel like home.
Serving Suggestions
Pair with warm flour tortillas or jalapeño cornbread
Serve over rice for a heartier, stew-like version
Make it a soup-and-salad night with a crisp romaine-lime salad
Switch It Up
Swap Monterey Jack with pepper jack for extra spice
Add a handful of corn or black beans to bulk it up
Use Greek yogurt instead of cream cheese for a lighter twist
Make-Ahead Tips
Soup will keep in the fridge for 3–4 days
Freeze in individual containers and reheat on the stove over low heat
Stir in a splash of broth when reheating to loosen the texture
Questions People Actually Ask
Q: Can I use frozen chicken?
A: Yes, just thaw and shred it before adding to the soup. Rotisserie is quickest.
Q: What can I use instead of cream cheese?
A: You can use Greek yogurt or a dairy-free alternative if needed. The soup will still be creamy, just a bit tangier.
Q: Is this spicy?
A: It depends on your enchilada sauce and green chiles. Go mild for a family-friendly version, or hot if you like heat.
Green Enchiladas Chicken Soup: Creamy, Zesty Comfort in a Bowl
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This Green Enchiladas Chicken Soup takes everything you love about creamy green enchiladas—zesty green chiles, tender shredded chicken, melty cheese—and transforms it into a cozy, satisfying bowl of soup. It’s hearty but not heavy, packed with flavor and easy to make on the stovetop in under 30 minutes. If you’re into Tex-Mex comfort food with a creamy kick, this one’s for you.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4-ounce) can diced green chiles
1 (10-ounce) can green enchilada sauce (mild or hot)
4 cups low-sodium chicken broth
1 (8-ounce) block cream cheese, softened and cubed
2 cups cooked shredded chicken (rotisserie works great)
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper, to taste
1 1/2 cups shredded Monterey Jack cheese
Optional toppings: crushed tortilla chips, avocado, cilantro, sour cream, lime wedges
Instructions
Step 1: Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and green chiles and cook for another minute until fragrant.
Step 2: Simmer the Soup
Pour in the green enchilada sauce and chicken broth. Bring to a gentle simmer. Stir in the cubed cream cheese and whisk until melted and smooth.
Step 3: Add the Chicken and Spices
Add shredded chicken, cumin, chili powder, and a pinch of salt and pepper. Let the soup simmer for 10–15 minutes, stirring occasionally.
Step 4: Stir in the Cheese
Turn the heat to low and stir in the shredded Monterey Jack until fully melted and the soup is creamy and thickened slightly.
Step 5: Serve It Up
Ladle the soup into bowls and top with crushed tortilla chips, avocado, cilantro, sour cream, or whatever makes your bowl feel like home.
Notes
Pair with warm flour tortillas or jalapeño cornbread
Serve over rice for a heartier, stew-like version
Make it a soup-and-salad night with a crisp romaine-lime salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~24g per serving
- Protein: ~28g per serving