If you love cozy, comforting flavors with just a hint of zesty kick, you’re going to fall head over heels for this Creamy Green Enchilada Chicken Soup Recipe. Imagine the vibrant tang of green enchilada sauce swirling with juicy shredded chicken, white beans, and a velvety creaminess that hugs every spoonful. It’s a total game-changer for busy weeknights or whenever you crave something warm and downright delicious. Packed with hearty ingredients and finished with your favorite garnishes, this soup isn’t just a meal—it’s the beginning of kitchen memories you’ll want to revisit all year long!

Creamy Green Enchilada Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe is beautiful in its simplicity; each ingredient plays a special role in creating flavor, texture, and color. Don’t be shy about mixing and matching, but for that perfect bowl, every item here is a superstar in the Creamy Green Enchilada Chicken Soup Recipe.

Olive oil: Adds a subtle richness and helps sauté those aromatic veggies to perfection.
Onion: The flavor base that sweetens and softens as it cooks, rounding out the soup’s savory core.
Garlic: Gives a gentle punch of depth and warmth that’s absolutely necessary.
Diced green chilies: Offer a mild, tangy heat and pops of color—it’s the secret to authentic enchilada flair.
Cooked, shredded chicken: Rotisserie chicken is a huge time-saver and brings fantastic flavor without any extra effort.
Green enchilada sauce: The magical ingredient—vibrant, tangy, and filled with layers of chili flavors for a true enchilada soul.
White beans: Creamy and hearty, they help thicken the soup while adding plant-powered protein and fiber.
Frozen corn: Brings bursts of sweet crunch and sunshine color to every bite.
Low-sodium chicken broth: Keeps things savory and perfectly balanced—let the enchilada flavors shine without being too salty.
Ground cumin: Adds unmistakable earthy warmth for a real depth of Mexican-inspired taste.
Salt and black pepper: Season the soup just right so you can tweak to your taste at the end.
Cream cheese: Cube it up and let it melt for an irresistibly silky, creamy texture.
Half-and-half or heavy cream: Rounds out the soup with extra body and a decadent mouthfeel.
Chopped cilantro, shredded cheese, crushed tortilla chips: All optional, but highly recommended for popping flavor and fun textures.

How to Make Creamy Green Enchilada Chicken Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Add your diced onion and let it sizzle for 3–4 minutes, just until it turns soft and translucent. Toss in the garlic and let it bloom for another 30 seconds, releasing that rich, mouthwatering aroma. These early steps make all the difference in building a multi-layered base for your Creamy Green Enchilada Chicken Soup Recipe.

Step 2: Build the Soup Base

Next, stir in the diced green chilies, cooked shredded chicken, green enchilada sauce, white beans, corn, chicken broth, ground cumin, salt, and black pepper. Give everything a thorough stir, letting off a happy sigh as the colors and scents start blending together. Bring the mixture to a gentle simmer—this helps the flavors meld and deepens the character of the soup.

Step 3: Melt in the Creaminess

Reduce heat to low and add the cubed, softened cream cheese. Stir patiently until it’s fully melted and smooth, about 5 minutes. This is where your Creamy Green Enchilada Chicken Soup Recipe transforms from delicious to absolutely crave-worthy, thanks to the silkiness it picks up!

Step 4: Add the Final Touch

Pour in the half-and-half or heavy cream and stir well to combine. Let the soup simmer for another 2–3 minutes, just until everything is warmed through and the texture is perfectly creamy. Take a moment to taste and adjust with extra salt or pepper if needed.

Step 5: Serve and Enjoy

Ladle the hot, creamy soup into bowls. Pile on your favorite garnishes—cilantro, cheese, and crushed tortilla chips—then serve immediately. Get ready for everyone to ask for seconds!

How to Serve Creamy Green Enchilada Chicken Soup Recipe

Garnishes

For maximum flavor and fun, don’t skip the finishing touches! Sprinkle on fresh chopped cilantro for herbal brightness, a pile of shredded cheese that melts dreamily into the hot soup, and a generous handful of crunchy crushed tortilla chips on top. Each garnish adds its own twist—go wild and try them all for the ultimate Creamy Green Enchilada Chicken Soup Recipe experience.

Side Dishes

The soup is hearty enough to be the star of the show, but it truly shines alongside warm flour or corn tortillas, a crisp green salad, or even a scoop of Spanish rice. If you’re entertaining, offer a platter of sliced avocado or lime wedges for a cool, refreshing counterpoint to the soup’s heat and creaminess.

Creative Ways to Present

For a party-worthy twist, serve your Creamy Green Enchilada Chicken Soup Recipe in mini bread bowls or sturdy mugs with all the toppings on the side so everyone can get creative. You can even set up a “soup bar” with various add-ins—like diced jalapeños or sour cream—so your guests can personalize each bowl.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores beautifully in the fridge for up to 4 days. Let it cool to room temperature, then transfer to an airtight container. The flavors meld and deepen overnight, making the next day’s lunch something to seriously look forward to!

Freezing

This Creamy Green Enchilada Chicken Soup Recipe is freezer-friendly, too. Simply ladle cooled soup into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 2 months. When you’re ready for creamy comfort in a flash, just thaw in the fridge overnight.

Reheating

For best results, reheat your soup gently over medium-low heat on the stovetop, stirring frequently so the creamy texture stays smooth. If you’re using the microwave, try medium power in shorter intervals, stirring in between. If the soup thickens up after storing, add a splash of broth or milk until it reaches your preferred consistency.

FAQs

Can I use a different type Main Course

Absolutely! While white beans create a creamy, neutral base, you can swap in pinto or black beans for a slightly different flavor and color. Just be sure to drain and rinse them for the best consistency in your Creamy Green Enchilada Chicken Soup Recipe.

Is this soup spicy?

Not particularly—the green chilies are on the milder side and the creaminess tames any heat. If you like your soup spicier, toss in some fresh jalapeños or a dash of hot sauce right before serving.

Can I make this dairy-free?

You sure can! Substitute the cream cheese and half-and-half with your favorite non-dairy versions—cashew cream and a plant-based milk like oat work nicely. The flavor will be a little different, but still delicious and totally satisfying.

What can I use instead of rotisserie chicken?

Poached boneless, skinless chicken breasts or thighs work great, too. Simply cook and shred before adding to the soup. Leftover roasted chicken or even turkey fit right in!

Can I make the Creamy Green Enchilada Chicken Soup Recipe in a slow cooker?

Yes! Sauté the onions and garlic first for the best flavor, then add everything except the cream cheese and cream to the slow cooker. Cook on low for 4–5 hours, stir in the cream cheese and cream at the end, and heat through until smooth.

Final Thoughts

If you’re searching for a soul-warming meal that’s easy to make, endlessly adaptable, and sure to have everyone sneaking seconds, this Creamy Green Enchilada Chicken Soup Recipe truly has it all. So grab your biggest pot, some cozy bowls, and treat yourself (and your favorite people) to a bowlful of pure comfort. You’ll be so glad you did!

Creamy Green Enchilada Chicken Soup Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Green Enchilada Chicken Soup is a hearty and flavorful one-pot meal that is perfect for cozy nights. Packed with tender chicken, green chilies, white beans, and a creamy, cheesy broth, it’s a comforting dish with a hint of spice.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chilies
2 cups cooked, shredded chicken (rotisserie works great)
1 (10 oz) can green enchilada sauce
1 (14.5 oz) can white beans, drained and rinsed
1 cup frozen corn
3 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
4 oz cream cheese, cubed and softened
1/2 cup half-and-half or heavy cream

For Garnish:

Chopped cilantro
Shredded cheese
Crushed tortilla chips

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds more.
Add the green chilies, shredded chicken, green enchilada sauce, white beans, corn, chicken broth, cumin, salt, and pepper. Stir well to combine and bring to a gentle simmer.
Reduce heat to low and stir in the cream cheese. Stir frequently until melted and smooth, about 5 minutes. Add half-and-half and stir to combine. Simmer another 2–3 minutes until warmed through.
Taste and adjust seasoning if needed. Serve hot, topped with cilantro, cheese, and crushed tortilla chips if desired.