If you love the bold, tangy flavor of green enchiladas, you’re going to fall hard for this Green Enchiladas Chicken Soup. It takes everything you adore about the classic Mexican dish — tender chicken, green chilies, and creamy cheese — and turns it into a spoonable comfort meal that’s quick and easy to make.
The first time I made this, it was one of those chilly nights when I wanted something warm but with a kick. I had a jar of green enchilada sauce in the pantry, some leftover shredded chicken, and a craving for something creamy. Within 30 minutes, my kitchen smelled amazing — smoky, cheesy, and just a little spicy. One bowl later, everyone at the table was hooked.
Now this Green Enchiladas Chicken Soup sits proudly next to my Chicken Enchilada Soup and Creamy Parmesan Pasta Soup as a family favorite for cozy weeknights.
Green Enchiladas Chicken Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds.
- Add shredded chicken, green enchilada sauce, diced green chilies, and chicken broth. Stir well to combine.
- Stir in cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Reduce heat to low. Stir in heavy cream and shredded cheese until melted and smooth.
- If using optional add-ins like beans, corn, or cilantro, stir them in now and cook for another 5 minutes.
- Ladle soup into bowls and top with avocado, more cheese, cilantro, or lime. Serve with tortilla chips or bread.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Green Enchiladas Chicken Soup
This soup is creamy, hearty, and full of that signature green enchilada flavor — a mix of tangy tomatillos, mild green chilies, and melty cheese. It’s simple to make in one pot and tastes like it simmered all day. It’s also a great way to use up leftover chicken or rotisserie chicken for a quick meal.
If you love comforting soups like my White Lasagna Soup or Crockpot Chicken Corn Chowder, this one’s going to be your new favorite twist on a Mexican-inspired classic.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups shredded cooked chicken
- 1 can (15 oz) green enchilada sauce
- 1 can (10 oz) diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack or pepper jack cheese
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
Optional Add-Ins:
- 1 can black beans, drained
- 1 cup corn kernels
- ¼ cup chopped cilantro
If you enjoy zesty, hearty soups like my Mexican Street Corn Soup, this recipe gives the same vibrant flavor with a creamy spin.
How to Make Green Enchiladas Chicken Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 2: Add Chicken and Sauces
Add shredded chicken, green enchilada sauce, diced green chilies, and chicken broth. Stir well to combine.
Step 3: Season and Simmer
Stir in cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 15 minutes to let the flavors blend.
Step 4: Make It Creamy
Reduce heat to low. Stir in heavy cream and shredded Monterey Jack cheese until melted and smooth.
Step 5: Add Optional Ingredients
If using beans, corn, or cilantro, stir them in now and cook for another 5 minutes.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with shredded cheese, diced avocado, a sprinkle of cilantro, and a squeeze of lime. Serve warm with tortilla chips or Christmas Bread Recipe for dipping.
If you’re a fan of cheesy, creamy soups, you’ll also love my Cheddar Broccoli Potato Soup — it’s another crowd-pleaser that never disappoints.
Tips for Perfect Green Enchiladas Chicken Soup
- Use rotisserie chicken: It’s fast, flavorful, and keeps the recipe simple.
- Melt cheese off the heat: Prevents the soup from turning grainy.
- Add spice carefully: Taste before adding extra chili powder or jalapeños.
- Make it thicker: Stir in 2 tablespoons of cream cheese or reduce broth slightly.
These tricks keep every spoonful creamy and flavorful — the same secret behind my Marry Me Chicken Soup.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze before adding cheese and cream for best texture.
Reheating: Warm slowly on the stove, stirring often, and add a splash of cream if it thickens.
Just like my Snow Day Soup, this one tastes even better the next day when the flavors meld together.
Flavor Variations
- Spicy Green Enchilada Soup: Add diced jalapeños or use pepper jack cheese.
- Vegetable Version: Skip the chicken and add more beans and corn.
- Extra Creamy: Add a few tablespoons of cream cheese for richness.
- Slow Cooker Method: Combine everything (except cream and cheese) and cook on LOW for 4–5 hours. Stir in cheese and cream before serving.
If you like customizable comfort recipes, this one’s just as versatile as my Cheesy Broccoli Rice Casserole.
Frequently Asked Questions
1. Can I use red enchilada sauce instead?
Yes, it’ll taste slightly smokier and richer but still delicious.
2. Can I make it dairy-free?
Use coconut milk and dairy-free cheese for a lighter option.
3. Can I add rice or noodles?
Yes, stir in cooked rice or small pasta just before serving.
4. How spicy is it?
It’s mild, but you can easily adjust the heat with chili powder or hot sauce.
The Final Bite
This Green Enchiladas Chicken Soup is creamy, zesty, and packed with everything you love about enchiladas — in one comforting bowl. It’s hearty enough for dinner, easy enough for busy nights, and full of bold flavor that makes it a hit every time.
Serve it with tortilla chips, avocado slices, or my Garlic Herb Dinner Rolls for a meal that’s full of cozy, Southwest-inspired comfort.
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