There’s something special about a soup that delivers both comfort and bold flavor in every spoonful. While chicken soup is a classic, the Green Enchilada Chicken Soup takes it to a whole new level. Creamy, zesty, and packed with tender chicken and roasted green chile flavor, this dish is like wrapping up in a warm blanket on a chilly day—but with a kick of spice that wakes up your taste buds.
This recipe is hearty enough to be a full meal yet light enough that you’ll keep going back for seconds. It’s the perfect combination of Southwestern flair and cozy homemade cooking.
Why You’ll Love It
Zesty Flavor: The green enchilada sauce brings tangy, smoky, and mildly spicy notes.
Creamy Comfort: A touch of cream cheese or heavy cream balances the heat and makes the broth luxuriously smooth.
Easy & Versatile: Made in one pot with simple ingredients, and you can adapt it for stovetop, slow cooker, or Instant Pot.
Meal Prep Friendly: Stores beautifully and tastes even better the next day.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 ½ pounds boneless, skinless chicken breasts (or thighs)
4 cups chicken broth
1 can (15 oz) green enchilada sauce
1 can (4 oz) diced green chiles
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt (adjust to taste)
1 block (8 oz) cream cheese, cubed
1 cup shredded Monterey Jack cheese (or Mexican blend)
1 can (15 oz) white beans, drained and rinsed (optional for extra heartiness)
Fresh cilantro, lime wedges, and sliced jalapeños for garnish
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
2. Add Chicken and Broth
Place chicken breasts (or thighs) into the pot. Pour in chicken broth, green enchilada sauce, green chiles, cumin, chili powder, and salt. Bring to a boil, then reduce to a simmer.
3. Cook and Shred
Let simmer for 20–25 minutes, or until the chicken is fully cooked. Remove chicken, shred it with two forks, and return it to the pot.
4. Make It Creamy
Lower the heat. Stir in the cream cheese and shredded Monterey Jack until melted and smooth. Add beans if using.
5. Garnish and Serve
Ladle into bowls and top with fresh cilantro, a squeeze of lime, sliced jalapeños, or even tortilla strips for crunch.
Tips & Variations
Slow Cooker Version: Combine everything except cheese and cream cheese, cook on low for 6 hours, shred the chicken, then stir in cheeses before serving.
Spice Level: Use mild enchilada sauce for a gentle heat or hot sauce for extra fire.
Low-Carb Option: Skip the beans and serve with avocado slices.
Topping Ideas: Try crushed tortilla chips, sour cream, or diced avocado for extra texture and creaminess.