This Green Chicken Enchilada Soup is warm, cozy, and packed with flavor. It’s creamy, a little tangy from the green enchilada sauce, and full of shredded chicken, beans, and cheesy goodness.
Basically, it tastes like your favorite green enchiladas but in soup form. Super easy, and even better the next day.
Why I Love This Recipe
This soup saved me on so many cold nights when I didn’t know what to make but wanted something filling and flavorful. It’s got all the cozy vibes of comfort food, and you just toss things in one pot—boom, dinner.
- Tastes like enchiladas without all the work
- Uses simple ingredients you probably already have
- Makes a big batch for leftovers
- Comes together in 30 minutes or less
- You can spice it up or keep it mild
What You’ll Need
- 1 tablespoon olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen corn
- 4 oz cream cheese (cut into cubes)
- 1 cup shredded Monterey Jack cheese
Optional toppings:
- Chopped cilantro
- Jalapeño slices
- Crushed tortilla chips
- Extra shredded cheese
Pro Tips
- Use rotisserie chicken to save time
- Let the cream cheese fully melt for that smooth texture
- Taste before adding salt—some enchilada sauces are already salty
- Add a splash of lime juice at the end for a little zip
- Leftovers thicken up in the fridge—just add a splash of broth when reheating
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Can opener
- Cutting board and knife
- Measuring cups and spoons
- Ladle
Substitutions and Variations
- Swap Monterey Jack for cheddar or pepper jack
- Use pinto beans or black beans instead of white beans
- Add spinach for extra veggies
- Want it spicier? Add a pinch of cayenne or hot sauce
- Use dairy-free cream cheese and cheese for a dairy-free version
Make Ahead Tips
- Cook and shred the chicken ahead of time
- Dice the onion and garlic and store in the fridge
- You can make the full soup 1–2 days in advance—it reheats great
Cooking Instructions
Step 1: Sauté the Onion and Garlic
In a large pot, heat 1 tablespoon olive oil over medium heat. Add ½ diced onion and 2 cloves minced garlic. Cook until softened, about 2–3 minutes.
Step 2: Add Seasonings and Chiles
Stir in 1 teaspoon cumin, ½ teaspoon salt, ½ teaspoon black pepper, and 1 (4 oz) can diced green chiles. Cook for another minute.
Step 3: Add Liquids and Chicken
Pour in 1 (10 oz) can green enchilada sauce and 4 cups chicken broth. Stir in 2 cups cooked shredded chicken. Bring to a simmer.
Step 4: Add Beans and Corn
Add 1 (15 oz) can white beans (drained and rinsed) and 1 cup frozen corn. Stir and let it simmer for 5 minutes.
Step 5: Add Cream Cheese and Shredded Cheese
Drop in 4 oz cubed cream cheese and stir until melted. Then stir in 1 cup shredded Monterey Jack cheese. Keep stirring until smooth and creamy.
Step 6: Serve
Ladle soup into bowls. Top with crushed tortilla chips, extra cheese, chopped cilantro, and jalapeño slices if you like.
Leftovers & Storage
- Store in airtight containers in the fridge for up to 4 days
- Reheat on the stove or microwave—add a splash of broth if it’s too thick
- This soup freezes well, just skip the toppings until serving
Servings and Time
Makes: 4–6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 420
- Protein: 30g
- Carbs: 20g
- Fat: 24g
Why This Recipe Works (Quick Science)
- Cream cheese makes the soup silky smooth and adds richness
- Green enchilada sauce gives bold flavor without needing lots of extra spices
- Shredded chicken holds texture in the broth and soaks up all the flavor
- Monterey Jack cheese melts smoothly without clumping
Common Mistakes
- Adding cream cheese too early—wait until the soup is hot so it melts evenly
- Not draining the beans—it can water down the flavor
- Using raw chicken—it takes longer and changes the texture
- Skipping taste checks—enchilada sauce brands vary in saltiness
What to Serve With
- Warm flour or corn tortillas
- A simple green salad with lime vinaigrette
- Avocado slices or guacamole
- Mexican rice
- Chips and salsa
FAQ
Can I use raw chicken?
You can, but it’ll need to simmer longer—about 20 minutes—before shredding.
Can I use another type of bean?
Yep! Pinto or black beans both work great.
Is it spicy?
It’s mild. For more heat, add jalapeños or hot sauce.
Can I freeze this soup?
Yes! Just freeze without toppings and add them fresh when you serve.
Final Thoughts
This Green Chicken Enchilada Soup is the kind of meal you’ll want to make on repeat. It’s fast, filling, and full of flavor with barely any cleanup. Give it a try, make it your own, and leave a comment to let me know how it turned out!