If you’re craving something cozy, rich, and packed with bold southwestern flavors, this Green Chile Chicken Enchilada Soup Recipe is an absolute winner! It’s a creamy, hearty soup that combines tender chicken, zesty green chiles, and comforting beans all simmered together in an irresistible enchilada sauce base. Perfect for any day when you want a warm hug in a bowl!
Why You Should Make This Recipe
Effortlessly Flavorful: Simple ingredients come together to create layers of delicious southwestern taste without complicated prep.
Slow Cooker Friendly: Toss it all in, set it, and let it work its magic while you relax.
Customizable Toppings: From creamy avocado to crunchy tortilla strips, personalize every bowl your way.
Hearty and Nourishing: Beans and chicken make it filling and perfect for meal prep or feeding a crowd.
Ingredients & Substitutions
Every ingredient in this Green Chile Chicken Enchilada Soup Recipe plays a key role, from the creamy texture that cream cheese adds to the smoky spice of chili powder—and the mild heat from green chiles brings it all together beautifully. Using pantry staples alongside fresh touches makes it an easy go-to meal.
- Cooked Chicken: Adds protein and a tender bite; rotisserie chicken works great to save time.
- White Beans: Provide subtle creaminess and fiber; cannellini or great northern beans are perfect.
- Cream Cheese: Melts into the soup making it ultra creamy and rich.
- Corn: Adds sweetness and texture, whether frozen or canned.
- Green Chiles: Bring authentic southwestern flavor with mild heat.
- Enchilada Sauce: The heart of the soup’s flavor—green or red sauce works well depending on your preference.
- Seasonings (onion powder, garlic powder, chili powder, salt): Build depth without overwhelming the soup.
- Chicken Broth: Provides the liquid base, enhancing all the flavors.
How to Make Green Chile Chicken Enchilada Soup Recipe
Step 1: Combine the Ingredients
In your slow cooker, add diced cooked chicken, rinsed white beans, softened cream cheese cubes, corn, green chiles, enchilada sauce, and all your spices plus chicken broth. Give everything a good stir so the cream cheese starts to blend with the broth and the spices are evenly distributed. This step sets the foundation for a rich and flavorful soup.
Step 2: Slow Cook Until Perfectly Blended
Cover your slow cooker and set it to high heat for about 2 to 3 hours. This allows the flavors to meld together, the cream cheese to melt smoothly, and the soup to heat through thoroughly. The result is a warm, aromatic broth brimming with the heartiness and spice we all love.
Step 3: Serve with All Your Favorite Toppings
Ladle the soup into bowls and dress it up with crunchy tortilla strips, shredded cheddar cheese, dollops of sour cream, fresh diced avocado, and a sprinkle of chopped cilantro for that fresh, bright finish. Each bite becomes a perfect blend of creamy, spicy, and fresh textures—you’ll want seconds!
How to Serve Green Chile Chicken Enchilada Soup Recipe
Garnishes
The magic of this soup is in the toppings! Bring on crispy tortilla strips or chips for crunch, shredded cheddar adds that melty cheesiness we crave, sour cream cools things down, and creamy avocado chunks provide a buttery contrast. A sprinkle of fresh cilantro brightens and finishes the bowl perfectly.
Side Dishes
Pair your bowl of Green Chile Chicken Enchilada Soup with a simple side of warm cornbread or a fresh green salad for balance. A few lime wedges on the side can also add a zesty kick that elevates the entire meal.
Creative Ways to Present
For a fun twist, serve the soup in mini mason jars as appetizers, or pour it over a bed of tortilla chips for a deconstructed nacho experience. You can also layer it in a bread bowl for a dramatic presentation that’s sure to wow guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Green Chile Chicken Enchilada Soup in an airtight container in the fridge. It stays fresh and flavorful for up to 4 days—making it a perfect make-ahead meal for busy weeknights.
Freezing
This soup freezes wonderfully! Transfer completely cooled soup into freezer-safe bags or containers, then freeze for up to 3 months. It’s great to have on hand when you need a quick, comforting meal waiting for you.
Reheating
To reheat, thaw overnight in the refrigerator when frozen. Warm your soup gently over medium-low heat on the stovetop, stirring occasionally until heated through. Add fresh toppings after reheating to keep that vibrant texture and flavor alive.
FAQs
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Can I make this soup without cream cheese?
Yes! While cream cheese adds wonderful creaminess, you can substitute it with sour cream or Greek yogurt stirred in at the end of cooking, or omit it if you prefer a lighter broth.
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Is this soup spicy?
It has a mild to moderate heat depending on the brand of green chiles and enchilada sauce you use. You can adjust by selecting milder or hotter canned chiles or adding extra chili powder if you love spicy food.
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Can I make the soup on the stovetop instead of a slow cooker?
Absolutely! Combine all ingredients in a large pot, bring to a simmer over medium heat, stir occasionally, and let it cook for about 10 minutes until heated through.
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What’s the best way to reheat leftover soup?
Thaw in the fridge if frozen, then warm over medium-low heat on the stove, stirring frequently to prevent sticking and to ensure even heating.
Final Thoughts
I can’t recommend this Green Chile Chicken Enchilada Soup Recipe enough for anyone who loves bold, homey, and satisfying dishes. It’s easy to prepare, incredibly flavorful, and perfect for sharing or meal prepping. Give it a try and watch it become a new favorite you’ll want to make again and again!
Print
Green Chile Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This hearty Green Chile Chicken Enchilada Soup combines tender chicken, creamy white beans, and vibrant green chilies in a rich enchilada sauce base. Enhanced with corn and cream cheese, it’s a comforting, flavorful dish perfect for any day. Topped with crunchy tortilla strips, shredded cheddar, creamy sour cream, avocado, and fresh cilantro, this slow-cooked soup is easy to prepare and satisfying.
Ingredients
Main 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
- Cilantro, fresh chopped
Instructions
- Combine Ingredients in Slow Cooker: In a slow cooker, add the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well to combine all the ingredients evenly.
- Cook Soup: Cover the slow cooker and cook the mixture on high heat for 2 to 3 hours, or until the soup is thoroughly heated and flavors have melded together.
- Serve and Add Toppings: Ladle the hot soup into bowls and sprinkle with your favorite toppings such as tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh chopped cilantro. Enjoy immediately.
Notes
- Stovetop Instructions: In a large pot, combine cooked chicken, white beans, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir to blend. Heat over medium heat, stirring occasionally, and bring to a simmer for about 10 minutes. Serve with toppings as desired.
- Storing Instructions: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- You can freeze cooled soup in freezer bags or airtight containers for up to 3 months.
- To reheat frozen soup, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, stirring occasionally.
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