Green Chicken Enchilada Soup

I’m always looking for ways to enjoy the flavors of enchiladas without all the rolling and layering, and this Green Chicken Enchilada Soup delivers exactly that. It brings together all those classic Mexican flavors in a cozy, one-pot soup that’s ready in just half an hour. The combination of tangy green enchilada sauce, tender rotisserie chicken, and creamy dairy makes this soup irresistible from the very first spoonful.

Last winter, I threw together this soup on a busy weeknight using a rotisserie chicken I picked up on my way home. The house filled with the aroma of cumin and garlic as it simmered, and my family couldn’t wait to dig in. This Green Chicken Enchilada Soup has become our go-to comfort meal when we want something warming and satisfying without spending hours in the kitchen. The creamy broth gets its richness from cream cheese and sour cream, while the jalapeños and chipotle powder add just enough heat to keep things interesting. I love that you can adjust the spice level to suit your taste, and the toppings like crispy tortilla strips and fresh avocado make every bowl feel special.

What You’ll Need for This Delicious Soup

I always use full-fat cream cheese in this Green Chicken Enchilada Soup because it creates the smoothest, creamiest texture. Make sure to soften it at room temperature before adding it to the pot so it melts evenly without clumping. Pro tip: wearing gloves when dicing the jalapeño protects your hands from the oils.

• 2 tablespoons olive oil
• 1 medium yellow or white onion, finely diced
• 1 jalapeño, seeded and diced
• 1 teaspoon kosher salt
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 jar (15 oz) green enchilada sauce or salsa verde
• 1 can (4 oz) diced green chiles, mild
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chipotle chili pepper powder
• 4 oz full-fat cream cheese, softened and cut into cubes
• 1 rotisserie chicken, shredded (about 4 cups meat, skin and bones removed)
• 1 can (15 oz) yellow corn, drained
• 1 can (15 oz) pinto beans, drained and rinsed
• ½ cup sour cream, room temperature
• Garnish ideas: fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions

How to Make Green Chicken Enchilada Soup Step by Step

Step 1: Heat the olive oil in a large soup pot or Dutch oven (at least 6-quart capacity) over medium heat until it’s hot and shimmering, about 1-2 minutes. You’ll know it’s ready when the oil moves easily across the bottom of the pot and you see slight ripples on the surface.

Step 2: Add the finely diced onion and jalapeño, then season with kosher salt. Cook, stirring frequently with a wooden spoon, until the vegetables soften and the onion becomes translucent, about 5 minutes. The salt helps draw out moisture and speeds up the softening process.

Step 3: Add the minced garlic and stir constantly until it becomes fragrant, about 1 minute. Be careful not to let the garlic burn or it will taste bitter in your Green Chicken Enchilada Soup.

Step 4: Pour in the chicken broth, green enchilada sauce, diced green chiles, dried oregano, cumin, and chipotle chili pepper powder. Stir everything together and bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 2-3 minutes to let the flavors blend.

Step 5: Add the softened cream cheese cubes to the pot and stir gently until they partially melt into the broth. Don’t worry if it looks clumpy at first – you’ll see small white chunks floating in the broth, and that’s normal. Keep stirring and the cream cheese will eventually melt completely and create a smooth, creamy base. This takes about 2-3 minutes of gentle stirring. If the cream cheese stubbornly refuses to melt, use the back of your spoon to press the chunks against the side of the pot.

Step 6: Stir in the shredded rotisserie chicken (make sure you’ve removed all skin and bones before measuring), drained corn, drained and rinsed pinto beans, and room temperature sour cream. Mix everything together gently and allow the ingredients to heat through in the soup for a couple of minutes. Keep the heat on low and avoid boiling at this stage because the dairy could curdle and separate, creating an unappetizing grainy texture.

Step 7: Serve your Green Chicken Enchilada Soup immediately while it’s hot. Top each bowl with your favorite garnishes like crispy fried tortilla strips, fresh avocado slices, shredded cheese, cilantro, and extra sour cream.

Perfect Pairings for Your Soup

This Green Chicken Enchilada Soup pairs beautifully with sides that complement its creamy, spicy flavors.

Corn Bread Muffins: The slightly sweet, crumbly texture of cornbread balances the soup’s heat and soaks up the flavorful broth perfectly. They’re also quick to make while your soup simmers.

Mexican Rice: A side of fluffy rice with tomatoes and cilantro adds substance to your meal and provides a neutral base that lets the soup’s bold flavors shine.

Fresh Garden Salad: A crisp salad with lime vinaigrette cuts through the richness of the creamy soup and adds refreshing contrast with every bite.

Tortilla Chips with Guacamole: Crunchy chips and smooth guacamole create textural variety and give you another way to enjoy avocado alongside this comforting Green Chicken Enchilada Soup.

Elote (Mexican Street Corn): Grilled corn with mayo, cheese, and chili powder echoes the corn already in the soup while adding a smoky, charred flavor dimension.

More Enchilada Soup Recipes to Warm Your Table

This tangy green version brings refreshing brightness to enchilada soup night. For traditional red sauce lovers, the Easy Creamy Chicken Enchilada Soup delivers rich, cheesy comfort with sour cream and fire-roasted tomatoes. When you want the same vibrant green flavors but prefer hands-off cooking, the Slow Cooker Green Enchilada Chicken Soup uses the crockpot for effortless weeknight dinner.

If you prefer a lighter broth-based soup without dairy, the Chicken Enchilada Soup Easy Comfort Bowl creates satisfying comfort with simple ingredients. For those busy days when you need dinner waiting when you arrive home, the Slow Cooker Chicken Enchilada Soup fills the house with incredible aromas all day long.

Storing and Reheating Your Soup

Store your leftover Green Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop and deepen overnight, making leftovers even more delicious the next day.

When reheating, warm the soup gently over medium-low heat on the stovetop, stirring occasionally. You’ll likely need to add a splash of chicken broth or water because the soup thickens as it sits. I recommend adding liquid gradually until you reach your desired consistency.

Pro tip: I don’t recommend freezing this particular soup because the sour cream and cream cheese tend to separate and become grainy when thawed and reheated. If you want to make a freezer-friendly version, leave out the dairy and add it fresh when you reheat the soup.

Common Questions About Green Chicken Enchilada Soup

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