Why You’ll Love This Recipe

Green Chile Chicken Enchilada Soup is a warm, comforting dish that blends the flavors of tender chicken, roasted green chiles, and creamy cheese with the richness of enchilada sauce. It’s hearty enough for a full meal, easy to prepare, and perfect for chilly nights or a quick weeknight dinner. With its mildly spicy kick and satisfying texture, this soup delivers bold Southwestern flavor in every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken
green enchilada sauce
diced green chiles
chicken broth
cream cheese
shredded cheddar or Monterey Jack cheese
corn kernels (fresh, canned, or frozen)
onion
garlic
olive oil
cumin
salt
pepper
tortilla strips or crushed tortilla chips (for topping)
fresh cilantro and lime wedges (optional garnish)

directions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.

Stir in minced garlic and cook for about 1 minute until fragrant.

Add green enchilada sauce, diced green chiles, chicken broth, cumin, salt, and pepper. Bring to a gentle boil.

Reduce heat and stir in cream cheese until melted and fully incorporated.

Add shredded cooked chicken and corn. Simmer for 10-15 minutes, allowing flavors to meld.

Stir in shredded cheese until melted and the soup is creamy.

Taste and adjust seasoning if needed.

Serve hot, topped with tortilla strips or chips, and garnish with cilantro and a squeeze of lime if desired.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Use rotisserie chicken for added convenience.
Add a can of white beans for extra protein and texture.
Stir in a splash of heavy cream or half-and-half for a richer soup.
Spice it up with diced jalapeños or a dash of hot sauce.
Top with avocado slices or sour cream for a creamy contrast.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
For longer storage, freeze for up to 2 months—thaw in the fridge overnight before reheating.

FAQs

Can I make this soup in a slow cooker?
Yes, combine all ingredients except cheese and cream cheese in the slow cooker and cook on low for 6-7 hours. Stir in cheeses before serving.

Is this soup spicy?
It has a mild heat from the green chiles, but you can adjust to taste with spicier chiles or hot sauce.

Can I make it dairy-free?
Yes, use dairy-free cream cheese and cheese alternatives.

What kind of chicken works best?
Cooked shredded chicken breast or thigh meat both work well.

Can I use red enchilada sauce instead?
You can, but the flavor and color will be different—richer and slightly sweeter.

Do I need to blend the soup?
No, it’s meant to be chunky, but you can blend part of it for a creamier texture.

Can I make this vegetarian?
Yes, omit the chicken and use vegetable broth and beans or extra veggies.

How do I thicken the soup?
Let it simmer uncovered or add more cheese to thicken.

Can I use frozen corn?
Yes, just add it directly to the soup—no need to thaw.

Can I prep this in advance?
Absolutely—this soup reheats well and flavors deepen over time.

Conclusion

Green Chile Chicken Enchilada Soup is a flavorful, cozy dish that brings together the heartiness of a stew with the bold taste of enchiladas. Whether you’re feeding a family or meal-prepping for the week, this easy, cheesy soup is a delicious way to warm up and enjoy the flavors of the Southwest.