Green Chile Chicken Enchilada Soup

This Green Chile Chicken Enchilada Soup delivers all the zesty, creamy, and satisfying flavor of your favorite enchiladas, but in a simple, slurpable soup form. It’s loaded with tender shredded chicken, hearty white beans, and sweet corn, all simmered in a rich and tangy broth made with salsa verde and green chiles. A swirl of cream cheese at the end makes it irresistibly creamy and delicious.

Ready in about 30 minutes, this one-pot meal is a weeknight dinner hero. It’s incredibly easy to throw together but tastes complex and comforting. It’s the perfect way to get that beloved enchilada flavor without the hassle of rolling and baking. Top it with your favorite garnishes like tortilla strips, avocado, and cheese for a truly spectacular meal.

this recipe

Why You’ll Love This Recipe

• Enchilada Flavor, Easy Soup: All the taste you crave in a simple, one-pot recipe.
• Quick & Convenient: A satisfying, from-scratch soup that’s ready in about 30 minutes.
• Creamy & Comforting: The perfect cozy meal for a chilly day.
• Customizable Toppings: Everyone can load up their bowl with their favorite garnishes.

Ingredients

• 1 lb Boneless, Skinless Chicken Breasts
• 1 tbsp Olive Oil
• 1 Yellow Onion, chopped
• 3 cloves Garlic, minced
• 1 (16 oz) jar Salsa Verde
• 1 (4 oz) can Diced Green Chiles, undrained
• 4 cups Chicken Broth
• 1 (15 oz) can Cannellini or Great Northern Beans, rinsed and drained
• 1 cup Frozen Corn
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Dried Oregano
• 4 oz Cream Cheese, softened and cubed
• 1/2 cup Fresh Cilantro, chopped
• Juice of 1 Lime
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
2. Simmer Chicken: Add the whole chicken breasts, salsa verde, green chiles, chicken broth, cumin, and oregano to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Cook and Shred: Cover the pot and let the soup simmer for 15-20 minutes, or until the chicken is cooked through and tender. Carefully remove the chicken breasts from the pot and use two forks to shred the meat.
4. Combine Ingredients: Return the shredded chicken to the pot. Stir in the rinsed beans and frozen corn.
5. Make it Creamy: Add the cubed cream cheese to the soup. Stir continuously until the cream cheese has completely melted and the soup is smooth and creamy.
6. Finish and Serve: Remove the pot from the heat. Stir in the chopped cilantro and the fresh lime juice. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Tips & Variations

• Pro Tip: For a quick shortcut, use a pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup along with the beans and corn in step 4.
• Spice it Up: For a spicier soup, use a “hot” salsa verde or add a finely diced jalapeño along with the onion.
• Make it Dairy-Free: Omit the cream cheese. The soup will be less creamy but still delicious. You can also use a dairy-free cream cheese alternative.
• Thicken the Soup: For a thicker, chowder-like consistency, you can blend a portion of the soup (before adding the chicken back in) or mash some of the beans against the side of the pot.

Frequently Asked Questions (FAQ)

• How do I store and reheat this soup?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
• Can I freeze this soup?
  • Yes, but be aware that soups with cream cheese can sometimes have a slightly different texture upon reheating. For best results, freeze the soup before adding the cream cheese, then stir it in while reheating.
• Can I make this in a slow cooker?
  • Absolutely. Add all ingredients except the cream cheese, cilantro, and lime juice to a slow cooker. Cook on low for 4-6 hours. Remove and shred the chicken, then return it to the pot and stir in the final ingredients.

Serving Suggestions

• The best part of this soup is the toppings! Set up a toppings bar with crispy tortilla strips, shredded Monterey Jack cheese, sliced avocado, a dollop of sour cream or Greek yogurt, and extra fresh cilantro.

Abby

Green Chicken Enchilada Soup

This Green Chicken Enchilada Soup is a cozy, medium-spicy Crock-Pot meal that’s packed with beans, tender chicken, green chiles, and creamy cheese. Easy prep (no veggie chopping!) and tons of flavor make this a family favorite—especially with toppings like cheese, sour cream, and tortilla chips.

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Prep Time 20 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, Mexican

Calories: 443

Ingredients Equipment Method Notes

Ingredients

  

• 1 (15.5-ounce) can white kidney beans, drained and rinsed
• 2 (15.5-ounce) cans black beans, drained and rinsed
• 1 pound boneless, skinless chicken thighs (or small chicken breasts)
• 2 (4-ounce) cans diced green chiles (with liquid)
• 1 (14.5-ounce) can diced tomatoes (optional, fire-roasted recommended)
• 1 (10-ounce) can green enchilada sauce
• 4 tsp ground chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1 (8-ounce) package cream cheese, softened
• 1 large lime, juiced (optional)
• 3 tbsp fresh cilantro, chopped (optional)
• Toppings: cheese, sour cream, tortilla chips, avocado, lime, cilantro

Equipment

• 6-quart Crock-Pot
• Mixing whisk
• Mixing Bowls

Method

 

1. Add beans, chicken, green chiles, tomatoes, enchilada sauce, chili powder, cumin, paprika, salt, pepper, and chicken broth to the slow cooker. Stir well, spreading ingredients evenly so chicken isn’t overlapping.
2. Cover and cook on LOW 5–7 hours or HIGH 3–5 hours, until chicken is fully cooked (165°F and easy to shred).
3. Remove chicken to a bowl. Add softened cream cheese to the slow cooker, whisk, then cover and cook on HIGH for 10–20 minutes until melted. Whisk until smooth.
4. Shred or slice chicken, then stir it back into the soup. Add lime juice and cilantro if desired. Adjust seasoning.
5. Ladle soup into bowls and add toppings like cheese, sour cream, tortilla chips, or avocado. Serve hot.

Notes

Use mild green chiles for less heat, fire-roasted for more flavor. Full-fat brick-style cream cheese works best for creaminess. Adjust broth for a thinner soup if desired. Toppings (like cheese, sour cream, and avocado) not only add flavor but also mellow the spice.