If you’re a fan of cozy, zesty flavors and effortless dinners, you’re going to fall head over heels for Green Enchilada Chicken Soup. This recipe takes all the Tex-Mex vibes of enchiladas—think tender chicken, creamy beans, warm spices, and that unmistakable tang of green chiles—and transforms them into a soul-warming soup that’s both dreamy and weeknight-friendly.
Why You Should Make This Recipe
- Big Flavor, Effortless Prep: Most of the magic happens in your slow cooker or a single pot, making it perfect for busy nights or any time you want maximum flavor with minimum fuss.
- Crowd-Pleasing Comfort Food: This Green Enchilada Chicken Soup checks all the boxes—creamy, spicy, filling, and guaranteed to please everyone at the table.
- Customizable To Your Heart’s Content: From more heat to a lighter touch, switch up the beans, add veggies, or change the toppings—this soup adapts to your cravings or your fridge.
- Freezes & Stores Beautifully: Make a big batch and know that leftovers are just as delicious for tomorrow’s lunch or next month’s dinner.
Ingredients & Substitutions
This soup keeps it simple while still delivering knockout flavor, thanks to a handful of pantry staples and a few fresh extras. Each ingredient brings something special—creaminess, tang, spice, or crunch—making every bowl vibrant and satisfying.
- Cooked chicken: Use rotisserie, leftover, or quickly-poached chicken for tender bites; shred or dice to your preference.
- White beans: Cannellini or great northern beans provide creaminess—swap for pinto beans if desired.
- Cream cheese: Gives the soup its luxurious, velvety finish—let it soften at room temp for easier melting.
- Corn: A pop of sweetness and color; canned or frozen both work perfectly.
- Green chiles: For a gentle heat and southwest depth—use mild or hot based on your spice tolerance.
- Green enchilada sauce: Bursts with tangy, piquant flavor; feel free to use red enchilada sauce for a different spin.
- Onion powder, garlic powder, chili powder, salt: The spice mix that brings everything together with warmth and just the right savoriness.
- Chicken broth: Keeps things brothy and binds all the flavors; use homemade or store-bought, low sodium if preferred.
How to Make Green Enchilada Chicken Soup
Step 1: Load Up Your Slow Cooker
Pull out your slow cooker (or a large soup pot if you’re opting for the stovetop version) and add the cooked chicken, drained white beans, cubed cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and the chicken broth. Give everything a good stir to make sure the cream cheese starts blending in—it doesn’t have to be perfectly smooth just yet.
Step 2: Let It Simmer and Marry
Cover and cook on high for 2–3 hours if you’re using a slow cooker (or about 10 minutes on the stovetop, simmering gently). The soup should be piping hot and the cream cheese completely melted, creating an irresistibly creamy base. If you like a smoother soup, use a potato masher to mash a few beans and thicken things up.
Step 3: Add the Toppings & Serve
Ladle the hot Green Enchilada Chicken Soup into generous bowls and top with shredded cheddar cheese, a swirl of sour cream, chunks of creamy avocado, a shower of chopped cilantro, and—of course—plenty of crunchy tortilla strips. Each topping adds flavor and a fun little upgrade to every bite.
How to Serve Green Enchilada Chicken Soup
Garnishes
Garnishes are where this soup really shines! Think creamy avocado, nutty shredded cheddar, cooling dollops of sour cream, bright green cilantro, and—my favorite—piles of tortilla strips for that crunchy contrast. Extra lime wedges on the side are the perfect final touch for those who love added tang.
Side Dishes
While Green Enchilada Chicken Soup is hearty enough to stand alone, it’s delicious with warm flour tortillas, a simple green salad, or even some cheesy quesadillas on the side. If you’re feeling extra festive, serve with a pile of Mexican rice for a true feast.
Creative Ways to Present
Try serving this soup in bread bowls for a fun twist, or set up a DIY toppings bar so guests can build their dream bowl. For a party, pour the soup into small mugs or jars for a cute—and spill-proof—appetizer, complete with personalized garnish picks!
Make Ahead and Storage
Storing Leftovers
Green Enchilada Chicken Soup keeps beautifully in the refrigerator for up to four days. Ladle cooled soup into airtight containers and stash in the fridge—you’ll love how the flavors deepen and meld with a little time.
Freezing
This soup freezes like a dream! Let it cool completely, then transfer portions to freezer bags or containers. Squeeze out excess air, label, and freeze for up to three months. When you’re ready, just thaw and heat—instant comfort food.
Reheating
For best results, thaw frozen soup overnight in the fridge. Warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and bring back that creamy texture. Finish with fresh toppings to revive all those zingy, bright flavors.
FAQs
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Can I use rotisserie chicken in Green Enchilada Chicken Soup?
Absolutely! Rotisserie chicken is a time-saver and adds loads of flavor. Simply dice or shred your chicken and add it directly to the soup as directed.
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Is there a way to make this soup dairy-free?
Yes! Substitute the cream cheese with a plant-based alternative, and skip the cheddar or use vegan shreds for toppings. The soup will still be wonderfully creamy and satisfying.
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Can I make Green Enchilada Chicken Soup on the stovetop instead?
Definitely! Simply combine all your ingredients in a large pot, bring to a simmer over medium heat for about 10 minutes, and serve. It’s just as delicious and ready in no time.
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How spicy is this soup?
This recipe has a mild to moderate kick, depending on the brand of enchilada sauce and chiles you use. For less heat, stick to mild green chiles and sauce; for more, add diced jalapeños or use a spicier enchilada sauce!
Final Thoughts
There’s something truly special about gathering around a bowl of Green Enchilada Chicken Soup—it’s comfort food with flair, ridiculously easy, and oh-so-customizable. I hope you’ll give this recipe a try and make it a staple in your home whenever you need a quick, hearty, and zesty meal. Happy cooking!
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Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Category: Slow Cooking
- Method: Stovetop
Description
A comforting and flavorful Green Enchilada Chicken Soup recipe that is easy to make and perfect for a cozy meal. This soup is loaded with tender chicken, white beans, corn, green chiles, and a creamy base with a hint of spice from green enchilada sauce.
Ingredients
Main Soup Ingredients:
- 2 cups cooked chicken, diced into 1/2″ chunks
- 2 15–ounce cans white beans, rinsed and drained
- 4 ounces cream cheese, cubed and softened
- 1 cup corn, canned or frozen
- 1 4–ounce can green chiles
- 1 14–ounce can green enchilada sauce (or red)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
Toppings:
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- fresh chopped cilantro
Instructions
- Main Soup Instructions: In a slow cooker, combine cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Cook on high for 2-3 hours.
- Serving: Ladle the soup into bowls and top with tortilla strips, cheddar cheese, sour cream, diced avocado, and cilantro.
- Stovetop Instructions: In a pot, combine cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Simmer for 10 minutes.
Notes
- Store leftover soup in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer bags for up to 3 months.
- Thaw frozen soup in the fridge overnight before reheating.
