Green Chile Chicken Enchilada Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Green Chile Chicken Enchilada Soup simmers shredded chicken, green enchilada sauce, roasted green chiles, corn, and cream cheese in spicy broth for creamy Tex-Mex bowl magic. Ready in 30 minutes, it serves 6 with tortilla strip crunch and avocado cool.

Why This Recipe Works

Green enchilada sauce delivers instant flavor depth. Cream cheese melts silky without curdling. Rotisserie chicken speeds prep dramatically. Corn adds sweet pop. Lime brightens at end perfectly.

Ingredients & Prep

Soup:

• 2 cups cooked chicken, shredded
• 1 (15 oz) can green enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 cup frozen corn
• 4 oz cream cheese, cubed
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• Salt, pepper

Toppings:

• Tortilla strips, avocado, cilantro, lime, Monterey Jack

Step-by-Step Instructions

1. Sauté onion and jalapeño in oil 5 minutes until soft.
2. Add broth, enchilada sauce, green chiles, corn, spices; simmer 10 minutes.
3. Stir in cream cheese until melted smooth.
4. Add chicken; heat through 3 minutes.
5. Ladle into bowls; top tortilla strips, cheese, avocado, cilantro, lime squeeze.

Flavor Variations

Storage Tips

Refrigerate 4 days; freezes 2 months. Thins when reheated stir well.

FAQs

Cheese lumps?
Cube small; low heat whisk.

Too thin?
Simmer uncovered longer.

Not spicy?
Extra jalapeños or hot sauce.

Conclusion

Green Chile Chicken Enchilada Soup warms souls creamy Southwest bliss.

Green Chile Chicken Enchilada Soup Recipe

Print Recipe

Green chile chicken enchilada soup is creamy, comforting, and full of bold Southwestern flavor. Made with tender chicken, green chiles, enchilada sauce, and melted cheese, it’s perfect for an easy weeknight dinner.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breast
• 2 cups green enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack or cheddar cheese
• Salt and black pepper to taste
• Optional toppings: tortilla strips, cilantro, sour cream, avocado

Instructions

• 1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft.
• 2. Stir in garlic and cook for 30 seconds until fragrant.
• 3. Add chicken breasts, enchilada sauce, green chiles, cumin, chili powder, paprika, and chicken broth.
• 4. Bring to a simmer, cover, and cook for 15–18 minutes until chicken is cooked through.
• 5. Remove chicken, shred with two forks, and return to the pot.
• 6. Stir in corn, black beans, heavy cream, and shredded cheese.
• 7. Simmer for 5 minutes until creamy and heated through.
• 8. Season with salt and pepper to taste.
• 9. Serve hot with desired toppings.

Notes

• Rotisserie chicken can be used to save time.
• Adjust spice level with mild or hot green chiles.
• Soup thickens as it sits; add extra broth if needed.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 380
• Sugar: 4g
• Sodium: 780mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 95mg

Keywords: green chile chicken enchilada soup, chicken enchilada soup, creamy enchilada soup