I’m sharing my Green Chili Enchilada Soup recipe because it’s a creamy, hearty, and simple weeknight meal made from pantry staples.
I didn’t expect this Green Chili Enchilada Soup to become a regular, but it did. Cream cheese gives the bowl a sneaky silkiness while diced green chiles cut through with bright heat, so every spoonful kind of surprises you.
I throw it into my Simple Crockpot Dinner Recipes rotation when night’s crazy and I need dinner fast, and somehow it still feels like something worth getting excited about. It’s a little rough around the edges, not picture perfect and sometimes messy, but thats exactly why I keep making it.
You’re gonna want to find out whats hiding in that bowl.
Ingredients
- Shredded chicken adds protein and keeps the soup hearty, not too greasy.
- Green enchilada sauce gives tangy, mildly spicy green flavor and salty umami.
- Cream cheese makes the broth rich and creamy, adds fat and silky texture.
- Corn brings sweet kernels with fiber and carbs, little pop and color.
- Fresh cilantro brightens the dish with herbal citrus notes, low in calories.
- Lime juice adds zesty acidity, balances richness and wakes up all flavors.
- Sauteed onion gives savory sweetness and depth, builds the flavorful soup base.
- Garlic lends pungent warmth and savory depth, but don’t let it burn.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 4 cups low sodium chicken broth
- about 3 cups shredded cooked chicken (about 1.5 lb cooked or from 2 rotisserie breasts)
- 1 (15 ounce) can green enchilada sauce
- 1 (4 to 7 ounce) can diced green chiles, drained
- 1 cup corn, frozen or canned and drained
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream or half and half
- 2 tablespoons chopped fresh cilantro plus more for garnish
- Juice of 1 lime (about 2 tablespoons)
- Optional topping: shredded Monterey Jack or cheddar cheese
- Optional topping: tortilla chips or strips
- Optional topping: sliced avocado
- Optional topping: sliced green onions
- Optional topping: sour cream or plain Greek yogurt
How to Make this
1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté until soft and slightly browned, about 5 minutes, then stir in 3 minced garlic cloves and cook 30 seconds.
2. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, and season with salt and black pepper to taste. Stir so the spices get toasty and fragrant, about 30 seconds.
3. Pour in 4 cups low sodium chicken broth, then add 1 (15 ounce) can green enchilada sauce, 1 (4 to 7 ounce) can diced green chiles (drained), and 1 cup corn (frozen or canned and drained). Stir to combine and bring to a gentle simmer.
4. Add about 3 cups shredded cooked chicken (about
1.5 lb cooked or shredded from 2 rotisserie breasts). Lower heat and simmer 10 minutes so flavors meld. If you want a creamier texture, use an immersion blender to pulse a few times right in the pot, but dont totally puree it.
5. Cut 4 ounces cream cheese into small cubes so it melts faster, then stir them into the simmering soup until fully melted and smooth. If it looks too thick add a little extra broth.
6. Stir in 1/2 cup heavy cream or half and half, 2 tablespoons chopped fresh cilantro, and the juice of 1 lime (about 2 tablespoons). Warm gently, do not boil after adding the cream.
7. Taste and adjust seasoning with more salt, pepper, or lime as needed. If you prefer a brighter kick add a splash more enchilada sauce or some chopped jalapeño.
8. Ladle into bowls and top with optional shredded Monterey Jack or cheddar cheese, tortilla chips or strips, sliced avocado, sliced green onions, and a dollop of sour cream or plain Greek yogurt as you like.
9. Leftovers keep well in the fridge for 3 to 4 days, reheat gently on the stove and stir in a little extra broth if it thickens.
Equipment Needed
1. Large heavy-bottomed pot (6 to 8 qt) for sautéing the onions and simmering the soup.
2. Chef’s knife (8 inch) for dicing the onion, mincing garlic, chopping cilantro and slicing avocado.
3. Cutting board (stable, medium size) so you dont nick your counter.
4. Wooden spoon or silicone spatula to stir the spices and cream cheese in without scratching.
5. Measuring cups and measuring spoons for broth, cream, spices and lime juice.
6. Can opener and small colander or fine mesh strainer to drain the diced chiles and corn.
7. Immersion blender (optional) or countertop blender if you want to pulse the soup for a creamier texture.
8. Ladle plus bowls and toppings spoons for serving (and a spoon for tasting while you adjust seasoning).
FAQ
Easy Green Enchilada Chicken Soup Recipe Substitutions and Variations
- Olive oil: swap with avocado oil or canola oil for similar smoke point and neutral taste, or use 2 tbsp butter for a richer finish.
- Low sodium chicken broth: use low sodium vegetable broth for a vegetarian version, or water plus 1-2 tsp chicken bouillon/stock concentrate if thats what you have.
- Green enchilada sauce: replace with 1 cup salsa verde or jarred tomatillo salsa, or puree a can of diced green chiles with 1/2 cup broth for a quick stand-in.
- Cream cheese: use 4 oz full fat plain Greek yogurt or sour cream (whisk in off the heat so it dont split), or blend 4 oz silken tofu for a dairy free creamy option.
Pro Tips
1) Toast the spices in the oil after the onion softens, it really wakes them up and gives more depth. Don’t burn them though, if they start to brown too fast just lower the heat. Garlic goes in last so it doesnt get bitter.
2) Cube the cream cheese and let it sit at room temp for 15 minutes so it melts smooth, and stir it in over low heat. If you still get little lumps, whisk or use a hand blender for a few quick pulses, then thin with a splash of hot broth or cream rather than more cold liquid.
3) For best chicken texture shred it while it’s still a bit warm, or use hot rotisserie meat. If you plan to freeze, leave the dairy out before freezing and add fresh cream or cream cheese when you reheat, it keeps the texture way better.
4) Brightness at the end matters, so add lime and chopped cilantro just before serving, taste and adjust salt after that. Also warm bowls beforehand, and save crunchy toppings like chips, avocado or sour cream till you serve so they dont go soggy.
Easy Green Enchilada Chicken Soup Recipe
I’m sharing my Green Chili Enchilada Soup recipe because it’s a creamy, hearty, and simple weeknight meal made from pantry staples.
6
servings
427
kcal
Equipment: 1. Large heavy-bottomed pot (6 to 8 qt) for sautéing the onions and simmering the soup.
2. Chef’s knife (8 inch) for dicing the onion, mincing garlic, chopping cilantro and slicing avocado.
3. Cutting board (stable, medium size) so you dont nick your counter.
4. Wooden spoon or silicone spatula to stir the spices and cream cheese in without scratching.
5. Measuring cups and measuring spoons for broth, cream, spices and lime juice.
6. Can opener and small colander or fine mesh strainer to drain the diced chiles and corn.
7. Immersion blender (optional) or countertop blender if you want to pulse the soup for a creamier texture.
8. Ladle plus bowls and toppings spoons for serving (and a spoon for tasting while you adjust seasoning).
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and black pepper to taste
4 cups low sodium chicken broth
about 3 cups shredded cooked chicken (about 1.5 lb cooked or from 2 rotisserie breasts)
1 (15 ounce) can green enchilada sauce
1 (4 to 7 ounce) can diced green chiles, drained
1 cup corn, frozen or canned and drained
4 ounces cream cheese, softened
1/2 cup heavy cream or half and half
2 tablespoons chopped fresh cilantro plus more for garnish
Juice of 1 lime (about 2 tablespoons)
Optional topping: shredded Monterey Jack or cheddar cheese
Optional topping: tortilla chips or strips
Optional topping: sliced avocado
Optional topping: sliced green onions
Optional topping: sour cream or plain Greek yogurt
Directions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté until soft and slightly browned, about 5 minutes, then stir in 3 minced garlic cloves and cook 30 seconds.
- Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, and season with salt and black pepper to taste. Stir so the spices get toasty and fragrant, about 30 seconds.
- Pour in 4 cups low sodium chicken broth, then add 1 (15 ounce) can green enchilada sauce, 1 (4 to 7 ounce) can diced green chiles (drained), and 1 cup corn (frozen or canned and drained). Stir to combine and bring to a gentle simmer.
- Add about 3 cups shredded cooked chicken (about
- 5 lb cooked or shredded from 2 rotisserie breasts). Lower heat and simmer 10 minutes so flavors meld. If you want a creamier texture, use an immersion blender to pulse a few times right in the pot, but dont totally puree it.
- Cut 4 ounces cream cheese into small cubes so it melts faster, then stir them into the simmering soup until fully melted and smooth. If it looks too thick add a little extra broth.
- Stir in 1/2 cup heavy cream or half and half, 2 tablespoons chopped fresh cilantro, and the juice of 1 lime (about 2 tablespoons). Warm gently, do not boil after adding the cream.
- Taste and adjust seasoning with more salt, pepper, or lime as needed. If you prefer a brighter kick add a splash more enchilada sauce or some chopped jalapeño.
- Ladle into bowls and top with optional shredded Monterey Jack or cheddar cheese, tortilla chips or strips, sliced avocado, sliced green onions, and a dollop of sour cream or plain Greek yogurt as you like.
- Leftovers keep well in the fridge for 3 to 4 days, reheat gently on the stove and stir in a little extra broth if it thickens.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 448g
- Total number of serves: 6
- Calories: 427kcal
- Fat: 23.1g
- Saturated Fat: 8.6g
- Trans Fat: 0.08g
- Polyunsaturated: 2.5g
- Monounsaturated: 12g
- Cholesterol: 153mg
- Sodium: 500mg
- Potassium: 433mg
- Carbohydrates: 10.5g
- Fiber: 1.2g
- Sugar: 2g
- Protein: 38.2g
- Vitamin A: 1200IU
- Vitamin C: 3mg
- Calcium: 50mg
- Iron: 0.6mg
