If you love enchiladas but don’t want to roll, bake, and clean up afterward, this Green Enchilada Chicken Soup gives you all the flavor in a single comforting pot. It’s creamy, zesty, and full of shredded chicken, green chilies, and melted cheese — basically enchiladas in spoonable form.
The first time I made this soup, it was one of those cold, busy nights when I didn’t have the energy to layer tortillas and sauce. I had a can of green enchilada sauce, some shredded chicken, and a few pantry staples — and within 30 minutes, the house smelled like a fiesta. The whole family loved it so much that it became a regular, right alongside my Cajun Potato Soup and Chicken Enchilada Soup.
Green Enchilada Chicken Soup
Ingredients
Equipment
Method
- In a large pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds until fragrant.
- Stir in green enchilada sauce, diced green chilies, chicken broth, cumin, chili powder, salt, and pepper. Bring to a gentle simmer.
- Add shredded chicken and simmer for 10–15 minutes to blend flavors.
- Lower the heat and stir in heavy cream and shredded cheese. Stir until melted and smooth. Do not boil.
- Taste and adjust seasoning. Serve hot, garnished with cilantro, tortilla chips, extra cheese, and lime wedges.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Green Enchilada Chicken Soup
This soup is creamy, comforting, and perfectly balanced — tangy from the enchilada sauce, rich from the cheese, and hearty from the chicken. It’s a one-pot meal that’s quick enough for weeknights but tasty enough for guests.
If you love cozy, flavorful meals like my Crack Chicken & Rice Soup or Cajun Seafood Alfredo, this soup will fit right into your comfort food lineup.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 can (15 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack or pepper jack cheese
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
For Garnish:
- Chopped cilantro
- Crushed tortilla chips
- Shredded cheese
- Lime wedges
If you love cheesy, comforting dishes, you’ll also enjoy my Cheesy Broccoli Rice Casserole — it brings the same cozy satisfaction.
How to Make Green Enchilada Chicken Soup
Step 1: Sauté Aromatics
In a large pot, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook another 30 seconds until fragrant.
Step 2: Add the Base
Stir in enchilada sauce, green chilies, chicken broth, and seasonings. Bring to a gentle simmer.
Step 3: Add Chicken & Simmer
Add shredded chicken and simmer for 10–15 minutes, letting the flavors come together.
Step 4: Stir in Cream & Cheese
Lower the heat and stir in heavy cream and shredded cheese until melted and smooth. Do not boil — just warm gently until creamy.
Step 5: Taste & Serve
Season to taste, then ladle into bowls. Top with cilantro, crushed tortilla chips, and a squeeze of lime.
If you love easy one-pot dinners, this one’s every bit as simple and satisfying as my Beef and Chickpea Skillet.
Tips for Perfect Green Enchilada Chicken Soup
- Use rotisserie chicken: It’s fast, tender, and flavorful.
- Avoid boiling after adding cream: Keeps the soup silky, not grainy.
- Add more broth for thinner soup: Or let it simmer longer for a thicker texture.
- Customize the spice: Use pepper jack for extra kick.
These same little tricks are what make my Creamy Lemon Garlic Shrimp Orzo turn out rich and balanced every time.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze (without cream or cheese) up to 3 months. Add those when reheating.
Reheat: Warm over low heat, stirring gently until creamy again.
Like my Christmas Bread Recipe, this soup is even better the next day — the flavors meld beautifully overnight.
Flavor Variations
- Add Beans: Mix in white beans or black beans for extra heartiness.
- Corn Kick: Add 1 cup of sweet corn kernels for sweetness and texture.
- Spicy Version: Use hot green chilies or add jalapeños.
- Low-Carb Swap: Skip the beans and use extra chicken or veggies.
If you love experimenting with comfort food, my Old-Fashioned Cabbage Rolls are another great way to blend simple ingredients into something special.
Frequently Asked Questions
1. Can I make this in a slow cooker?
Yes — combine everything except the cream and cheese. Cook on LOW for 4 hours, stir in cream and cheese just before serving.
2. Can I use canned chicken?
You can, though freshly shredded or rotisserie chicken tastes better.
3. Can I use red enchilada sauce instead?
Yes! It’ll be richer and more savory instead of tangy.
4. Can I make it dairy-free?
Use coconut cream instead of heavy cream and skip the cheese.
The Final Bite
This Green Enchilada Chicken Soup is bright, creamy, and full of Southwestern flavor. It’s everything you love about enchiladas — the tangy sauce, melted cheese, and tender chicken — in an easy, one-pot form.
Serve it with a side of warm tortillas or my Cheesy Hawaiian Roll Garlic Bread for a dinner that’s cozy, comforting, and completely irresistible.