Get ready to meet your new favorite comfort food. This Green Enchilada Chicken Soup is everything you love about classic green chicken enchiladas, transformed into a luxuriously creamy, flavorful, and incredibly easy-to-make soup. It’s the perfect one-pot meal for busy weeknights, delivering a restaurant-quality dish with minimal effort. We’ve packed this recipe with shortcuts and tips to ensure it’s as simple as it is delicious.
Whether you’re craving a cozy meal on a chilly evening or need a quick dinner that the whole family will love, this soup is the answer. It’s rich, satisfying, and comes together in under 40 minutes.
Why This Green Enchilada Chicken Soup Recipe is a Must-Try
This isn’t just another soup recipe; it’s a game-changer for quick and flavorful meals. We focused on creating a recipe that is both incredibly simple and deeply satisfying.
- Unbelievably Creamy: A secret blend of cream cheese and a little cornstarch slurry gives this soup a velvety texture that’s simply irresistible without being too heavy.
- Packed with Flavor: We build layers of flavor using salsa verde, savory chicken broth, and a perfect mix of spices for that authentic enchilada taste.
- Quick and Easy: Using pre-cooked rotisserie chicken and canned salsa verde makes this recipe incredibly fast. It’s a true one-pot wonder, meaning less cleanup for you!
- Perfectly Customizable: The toppings are where you can really have fun! Set up a topping bar with cilantro, avocado, tortilla strips, and cheese to let everyone customize their bowl. Speaking of cheese, if you love cheesy dishes, you have to try this amazing Mac and Cheese Meatloaf Casserole.
The Key Ingredients for a Flavorful Soup
The magic of this creamy Green Enchilada Chicken Soup lies in its simple yet powerful ingredients. Here’s what you’ll need to create this masterpiece.
For the Soup Base
- Shredded Chicken: A store-bought rotisserie chicken is your best friend here. It saves time and is incredibly flavorful. You’ll need about 3 cups of shredded meat.
- Salsa Verde: This is the heart of the enchilada flavor. Use a good quality store-bought green salsa to keep things easy.
- Chicken Broth: Use a low-sodium chicken broth to better control the saltiness of the final dish.
- Cream Cheese: This is the key to the soup’s signature creamy texture. Make sure it’s softened to room temperature to melt smoothly.
- Onion and Garlic: These aromatics build the foundational flavor base.
- Spices: Cumin, oregano, and a pinch of chili powder provide warmth and depth.
- Corn and Black Beans: These add texture, fiber, and make the soup even more hearty. If you’re a fan of black beans, our simple Black Bean Soup recipe is another must-try.
- Lime Juice: A squeeze of fresh lime juice at the end brightens up all the flavors.
For the Toppings
Toppings are essential for the full enchilada experience! Here are some of our favorites:
- Shredded Monterey Jack or Cotija cheese
- Crispy tortilla strips or crushed tortilla chips
- Diced avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Sliced jalapeños for an extra kick
How to Make Green Enchilada Chicken Soup Step-by-Step
Making this soup is as easy as it gets. Just follow these simple steps, and you’ll have a delicious meal ready in no time. For another easy weeknight meal, these Bang Bang Chicken Sliders are always a crowd-pleaser.
- Sauté Aromatics: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Bloom Spices: Stir in the cumin, oregano, and chili powder. Cook for 30 seconds to toast the spices and release their aroma.
- Combine Liquids: Pour in the chicken broth and the entire jar of salsa verde. Bring the mixture to a simmer.
- Add Cream Cheese: Reduce the heat to low. Add the softened cream cheese, whisking continuously until it is fully melted and the soup is smooth.
- Add Chicken and Veggies: Stir in the shredded chicken, rinsed black beans, and corn. Let the soup simmer gently for 15-20 minutes to allow the flavors to meld together.
- Finish and Serve: Turn off the heat and stir in the fresh lime juice. Ladle the soup into bowls and garnish with your favorite toppings. Enjoy immediately!
Tips for the Best Creamy Enchilada Soup
Here are a few expert tips to guarantee your Green Enchilada Chicken Soup is perfect every single time.
- Soften Your Cream Cheese: Don’t skip this step! Softened cream cheese melts seamlessly into the broth, preventing any lumps.
- Don’t Boil After Adding Dairy: Once the cream cheese is in, keep the soup at a gentle simmer. Boiling can cause it to curdle.
- Use Quality Salsa Verde: Since it’s a primary flavor component, using a salsa you love will make a huge difference in the final taste.
- Shred Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that can make it melt poorly. For the best gooey cheese topping, shred it yourself.
Fun Variations to Try
While this recipe is fantastic as is, it’s also a great base for experimentation. Try one of these delicious variations:
- Make it Spicy: Add a diced jalapeño along with the onion, or stir in a pinch of cayenne pepper with the other spices.
- Crockpot Version: Add all ingredients except the cream cheese and lime juice to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. In the last 30 minutes, stir in the softened cream cheese until smooth, then add the lime juice just before serving.
- Add Greens: Stir in a few handfuls of fresh spinach at the end of cooking for an extra boost of nutrients.
What to Serve with Your Soup
This Green Enchilada Chicken Soup is a hearty meal on its own, but it also pairs wonderfully with a few simple sides. A light and refreshing salad like this Cucumber Caprese Salad provides a lovely contrast. You could also serve it with warm cornbread, quesadillas, or a simple side of cilantro-lime rice.
Storing and Reheating Instructions
This soup makes for fantastic leftovers! Store it in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid microwaving if possible, as it can sometimes alter the creamy texture.
You can also freeze the soup. Let it cool completely, then transfer it to a freezer-safe container. It will last for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Frequently Asked Questions
Absolutely! You can boil or pan-sear about 1.5 lbs of boneless, skinless chicken breasts until cooked through, then shred them. You can also cook the raw chicken directly in the soup, removing it to shred once cooked, and then adding it back in.
Yes, you can freeze this soup. However, soups with cream cheese can sometimes have a slightly different texture upon reheating. For best results, let the soup cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
The key to a creamy soup is using softened cream cheese. Whisk it into the warm (not boiling) broth until it’s completely smooth before adding the other ingredients. This creates a rich, velvety base without any lumps.
The spice level depends almost entirely on your choice of salsa verde. Most store-bought mild or medium salsa verde will result in a flavorful but not overly spicy soup. For more heat, choose a hot salsa or add fresh diced jalapeños.
If you prefer an even thicker soup, you can create a small slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering soup and cook for a few more minutes until it has thickened.
More Delicious Recipes
If you enjoyed this soup, we know you’ll love exploring our other easy and delicious dinner recipes. From hearty casseroles to quick skillet meals, we have something for every occasion.
We love seeing your creations! If you make this Green Enchilada Chicken Soup, please leave a comment below or tag us on Pinterest. Your feedback helps us and inspires other home cooks!
Green Enchilada Chicken Soup
Green Enchilada Chicken Soup (The Easiest, Creamiest Recipe!)
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, oregano, and chili powder. Cook for 30 seconds to toast the spices.
- Pour in the chicken broth and salsa verde. Bring the mixture to a simmer.
- Reduce the heat to low. Add the softened cream cheese, whisking continuously until it is fully melted and the soup is smooth.
- Stir in the shredded chicken, rinsed black beans, and corn. Let the soup simmer gently for 15-20 minutes to allow the flavors to meld together.
- Turn off the heat and stir in the fresh lime juice. Ladle the soup into bowls and garnish with your favorite toppings. Enjoy!
Notes
Don't Boil After Adding Dairy: Once the cream cheese is in, keep the soup at a gentle simmer. Boiling can cause it to curdle.
Use Quality Salsa Verde: Since it's a primary flavor component, using a salsa you love will make a huge difference in the final taste.
