Green Chili Enchiladas Chicken Soup Recipe

This velvety rich Creamy Green Chili Enchiladas Chicken Soup is made with green enchilada sauce, tender shredded chicken, and cream cheese and ready in 40 minutes. Stirring the softened cream cheese and Monterey Jack into the simmering broth transforms it into a luxurious, spoon-coating meal. I love making this whenever I crave restaurant comfort food without leaving the house.

Better Than Takeaway

I spent years trying to replicate that famous restaurant enchilada soup, but my earlier versions always fell flat or separated. The turning point was realizing that the secret isn’t just the green chiles, but tempering the cream cheese so it melts seamlessly into the broth without curdling.

Now, I skip the drive-thru completely because this homemade version has a fresher, brighter flavor and uses high-quality chicken instead of mysterious cubes. It is genuinely one of those rare recipes where the effort-to-reward ratio is heavily in your favor.

Creamy Green Chili Enchiladas Chicken Soup Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 (10 oz) can green enchilada sauce (mild or medium)
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 3 cups cooked chicken, shredded (rotisserie works great)
• 1 (15 oz) can Great Northern or Cannellini beans, drained and rinsed
• 1 cup frozen corn
• 1 (8 oz) block cream cheese, softened and cubed
• 2 cups Monterey Jack cheese, freshly shredded
• For Garnish: Chopped cilantro, tortilla strips, avocado slices, lime wedges

How To Make Creamy Green Chili Enchiladas Chicken Soup

1. Sauté The Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent, then stir in the minced garlic and cook for another minute until fragrant.
2. Build The Base: Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir in the cumin, chili powder, salt, and pepper, then bring the mixture to a boil.
3. Simmer The Soup: Once boiling, reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld. Stir in the shredded chicken, drained beans, and frozen corn, cooking for another 5 minutes until everything is heated through.
4. Make It Creamy: Turn the heat down to the lowest setting (do not let it boil). Add the cubed, softened cream cheese and stir constantly until fully melted and smooth. Finally, stir in the shredded Monterey Jack cheese until the soup is velvety and thickened, then serve immediately with your favorite toppings.

Recipe Tips

• Soften the dairy: If you add cold cream cheese to hot broth, it will curdle and stay lumpy. Make sure your cream cheese is at room temperature and cubed before adding it to the pot.
• Shred your own cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly. For a truly velvety texture, buy a block of Monterey Jack and grate it yourself.
• Watch the heat: Once you add the dairy ingredients, never let the soup come back to a rolling boil. High heat can cause the cheese and cream to separate, creating a grainy texture.

What To Serve With This Soup

I always serve this soup with plenty of crunchy toppings like homemade tortilla strips or crushed corn chips to mimic the texture of an enchilada. A fresh side salad with a lime vinaigrette helps cut through the richness of the cheese base.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent separation; I do not recommend freezing this soup as the dairy base tends to change texture when thawed.

FAQs

• Can I make this in a slow cooker? Yes. Add everything except the cheeses to the slow cooker and cook on low for 4-6 hours, then stir in the softened cream cheese and shredded cheese right before serving.
• Is this soup spicy? It depends on the enchilada sauce you choose. If you use mild green enchilada sauce and mild chiles, it is very family-friendly; for heat, use medium sauce and add a pinch of cayenne.
• Can I use red enchilada sauce? You can, but it will change the flavor profile and color significantly. This recipe is designed for the tangy, bright flavor of green chiles, which pairs best with the white beans and cream cheese.
• What chicken should I use? A rotisserie chicken is the biggest time-saver and adds great flavor. Alternatively, you can poach two chicken breasts or use leftover baked chicken thighs.

Nutrition

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 980mg
• Total Carbohydrate: 18g
• Protein: 26g

Creamy Green Chili Enchiladas Chicken Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Velvety and rich, this Creamy Green Chili Enchiladas Chicken Soup combines green enchilada sauce, tender chicken, and cream cheese in just 40 minutes. It offers a comforting, restaurant-style meal that comes together easily for busy weeknights.

Ingredients

• 1 tbsp olive oil

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth (low sodium preferred)

• 1 (10 oz) can green enchilada sauce (mild or medium)

• 1 (4 oz) can diced green chiles

• 1 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp kosher salt (plus more to taste)

• 1/4 tsp black pepper

• 3 cups cooked chicken, shredded (rotisserie works great)

• 1 (15 oz) can Great Northern or Cannellini beans, drained and rinsed

• 1 cup frozen corn

• 1 (8 oz) block cream cheese, softened and cubed

• 2 cups Monterey Jack cheese, freshly shredded

• For Garnish: Chopped cilantro, tortilla strips, avocado slices, lime wedges

Directions

• Sauté The Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent, then stir in the minced garlic and cook for another minute until fragrant.
• Build The Base: Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir in the cumin, chili powder, salt, and pepper, then bring the mixture to a boil.
• Simmer The Soup: Once boiling, reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld. Stir in the shredded chicken, drained beans, and frozen corn, cooking for another 5 minutes until everything is heated through.
• Make It Creamy: Turn the heat down to the lowest setting (do not let it boil). Add the cubed, softened cream cheese and stir constantly until fully melted and smooth. Finally, stir in the shredded Monterey Jack cheese until the soup is velvety and thickened, then serve immediately with your favorite toppings.