Green Chile Chicken Enchilada Soup

Green Chile Chicken Enchilada Soup is a creamy, spicy, and hearty bowl of comfort food that delivers all the bold flavors of green chile chicken enchiladas in a spoonable, one-pot meal. Loaded with tender shredded chicken, zesty green enchilada sauce, melty cheese, and green chiles, this soup is easy to make and perfect for any night of the week.

Why You’ll Love This Recipe

• All the flavor of enchiladas with none of the rolling or baking
• Creamy and cheesy with a perfect level of spice
• Ready in under 30 minutes
• Perfect for meal prep or freezing for later
• Great base for customizable toppings

Ingredients

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

• Olive oil
• Onion, diced
• Jalapeño, diced (optional for extra heat)
• Garlic, minced
• Green enchilada sauce
• Diced green chiles
• Chicken broth
• Cream cheese
• Shredded cooked chicken (rotisserie works great)
• Monterey Jack cheese
• Cilantro, chopped
• Salt and pepper

Directions

this recipe

1. Heat olive oil in a large pot over medium heat. Add diced onion and jalapeño; cook until softened, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add green enchilada sauce, diced green chiles, and chicken broth. Bring to a simmer.
4. Add cream cheese and stir until melted and smooth.
5. Stir in shredded chicken, 1 cup of Monterey Jack cheese, and chopped cilantro. Simmer for 5–10 minutes to meld flavors.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with extra cheese, cilantro, and your favorite toppings.

Servings and Timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Variations

• Add corn, black beans, or cooked rice for more texture and flavor
• Use pepper jack cheese for extra spice
• Replace cream cheese with heavy cream for a lighter texture
• Make it vegetarian by using white beans instead of chicken and veggie broth

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months; thaw overnight in the fridge before reheating
• Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if it thickens too much.

FAQs

Can I make this soup in a slow cooker?

Yes, combine all ingredients (except cheese) and cook on low for 4–5 hours. Stir in cheese just before serving.

Is this soup spicy?

It has mild to medium heat from the green chiles and jalapeño. Adjust the amount of jalapeño to your taste.

Can I use red enchilada sauce?

Yes, but it will change the flavor significantly. Green enchilada sauce keeps it bright and zesty.

What kind of chicken should I use?

Rotisserie chicken is easy and flavorful, but any cooked and shredded chicken breast or thigh will work.

Can I make it dairy-free?

Use dairy-free cream cheese and shredded cheese alternatives. The texture will change slightly.

What toppings go well with this soup?

Tortilla strips, avocado, sour cream, lime wedges, and extra cheese are all great options.

How can I thicken the soup?

Let it simmer uncovered a little longer or mash a portion of the soup with a spoon for a creamier texture.

Can I double the recipe?

Yes, it’s perfect for a crowd. Use a large pot and scale up all ingredients evenly.

Does it taste good the next day?

Absolutely! The flavors deepen overnight, making leftovers even better.

Is this soup gluten-free?

Yes, as long as the enchilada sauce and broth are gluten-free. Check the labels to be sure.

Conclusion

Green Chile Chicken Enchilada Soup is a simple, delicious way to enjoy the comfort of enchiladas in a rich, creamy soup form. Whether you’re cooking for a family dinner or prepping meals for the week, this soup is a guaranteed winner—flavor-packed, filling, and endlessly customizable.

Print