If you’re on the hunt for comfort food that brings bold Southwestern flair and delicious layers of flavor, Green Chile Chicken Enchilada Soup is an absolute must-try. This creamy, cozy soup captures everything people love about a classic enchilada—tender chicken, melty cheese, just the right touch of green chile heat—then ladles it all into a bowl for the ultimate spoonful. Ready in under an hour and perfect for feeding a hungry crowd or prepping ahead for cozy lunches, Green Chile Chicken Enchilada Soup makes it easy to bring vibrant, feel-good flavor to your table any night of the week.
Ingredients You’ll Need
The beauty of this soup is how every ingredient brings something special to the pot: color, texture, or a little kick of flavor. Most are simple pantry staples, but together they create pure magic.
- Chicken breasts: Lean, boneless, and skinless to create a hearty protein base that soaks up the flavors beautifully.
- Olive oil: Adds richness and helps sauté the aromatics for a perfect flavor foundation.
- Onion: Sweetens and deepens the savory base of the soup.
- Garlic: Just a couple of cloves give an irresistible depth to every bite.
- Canned diced green chiles: The essential ingredient for a mild, zesty kick and that signature soup color.
- Ground cumin: Adds earthy, warm undertones and a true Tex-Mex aroma.
- Chili powder: Lends gentle heat and a nice, balanced spice.
- Smoked paprika: Brings in subtle smokiness to echo traditional enchilada flavors.
- Salt and black pepper: Essential for seasoning every layer and sharpening the flavors.
- Chicken broth: The savory liquid base—choose low sodium if you want more control over seasoning.
- Canned green enchilada sauce: The secret weapon for authentic taste and a velvety texture.
- Frozen corn: Adds pops of color and a hint of sweetness that balances the spices.
- Canned white beans: Creamy and mild, they add body and a dose of plant-based protein.
- Sour cream: Makes the soup ultra-creamy and adds just the right tang.
- Monterey Jack cheese: Its meltiness brings everything together in cheesy perfection.
- Chopped fresh cilantro, diced avocado, lime wedges, tortilla strips: These finishing touches add freshness, crunch, and visual appeal to every bowl.
How to Make Green Chile Chicken Enchilada Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and let it soften for about 3 to 4 minutes, stirring occasionally so it doesn’t brown. Once it’s translucent and fragrant, toss in the minced garlic, give it a quick stir, and cook for another 30 seconds to wake up those flavors.
Step 2: Layer the Flavors
To your softened aromatics, add the can of diced green chiles, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together, letting the spices toast and mingle with the onions and garlic for one more minute. This is when the kitchen starts to really smell amazing!
Step 3: Add Liquids and Chicken
Now pour in the chicken broth and green enchilada sauce, making sure to scrape up any flavorful bits from the bottom of the pot. Nestle the chicken breasts into the soup, making sure they’re mostly submerged. Bring the pot up to a simmer, then cover and cook for 15 to 20 minutes until the chicken is just cooked through and ultra tender.
Step 4: Shred the Chicken
Once the chicken is cooked, grab it out of the pot using tongs and place it on a plate. Shred it using two forks—you’ll be amazed at how juicy and tender it is. Pop the shredded chicken right back into the pot to let it soak up all those beautiful flavors.
Step 5: Add Beans and Corn
Stir in the frozen corn and drained, rinsed white beans. Let the soup simmer for about 5 minutes more so the corn is heated through, the beans are nice and creamy, and every bite is loaded with goodies.
Step 6: Make It Creamy
Reduce the heat to low. Stir in the sour cream and Monterey Jack cheese, letting them melt smoothly into the soup. This is where Green Chile Chicken Enchilada Soup turns irresistibly lush and creamy. Be sure to stir often so the cheese doesn’t stick to the bottom!
Step 7: Garnish and Serve
Ladle the finished Green Chile Chicken Enchilada Soup into bowls. Sprinkle on chopped cilantro, avocado cubes, a squeeze of fresh lime, and top with a small handful of crunchy tortilla strips for the perfect finish. Dig in while it’s piping hot!
How to Serve Green Chile Chicken Enchilada Soup
Garnishes
When it comes to serving, Green Chile Chicken Enchilada Soup is all about vibrant, crave-worthy toppings. Pile on fresh cilantro for brightness, creamy avocado for richness, a squeeze of lime for zing, and plenty of crunchy tortilla strips for contrast. Don’t be shy—these extras make every spoonful more exciting!
Side Dishes
This soup is hearty enough to be a main course, but it also plays well with others. Try a simple green salad with a zippy vinaigrette, warm cornbread, or cheesy quesadillas on the side to keep the Mexican-American theme going strong. If you’re serving a crowd, consider a platter of roasted vegetables or a big bowl of rice for extra substance.
Creative Ways to Present
Elevate Green Chile Chicken Enchilada Soup for parties by serving it in mini bowls or even shot glasses for a playful appetizer. Or, set up a build-your-own toppings bar and let guests customize each bowl to their taste—think extra chiles, jalapeños, or a swirl of hot sauce for those who like it bold!
Make Ahead and Storage
Storing Leftovers
Once cooled, stash any leftover Green Chile Chicken Enchilada Soup in an airtight container in the refrigerator. It’ll keep happily for up to three days, and the flavors deepen beautifully as they sit—making it a fantastic option for meal prep or next-day lunches.
Freezing
If you’d like to freeze Green Chile Chicken Enchilada Soup, hold off on adding the sour cream and cheese until you reheat. Simply cool the soup quickly, portion into freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge before reheating, then stir in the creamy ingredients for best results.
Reheating
To reheat, simply warm the soup over low heat on the stovetop, stirring often for even heating and to prevent the dairy from curdling. If microwaving, use a lower power setting and stir every minute or so. Add a splash of broth if the soup has thickened, and refresh the toppings for that just-made appeal.
FAQs
Can I make Green Chile Chicken Enchilada Soup in a slow cooker?
Absolutely! Add everything except the sour cream and cheese to the slow cooker, and cook on low for about 4 to 6 hours. Shred the chicken, then stir in the creamy ingredients at the end just before serving.
What kind of beans can I use instead of white beans?
Northern beans, cannellini, or great northern beans are all tasty options. You could even use pinto beans for a slightly different flavor and color.
Is this soup spicy?
Green Chile Chicken Enchilada Soup has a mild chile warmth but isn’t overly spicy. If you love it hot, simply add extra diced chiles or a pinch of cayenne during cooking!
Can I use leftover or rotisserie chicken?
Definitely! Skip poaching the chicken and simply add about 3 cups of shredded cooked chicken after the soup is simmered. It’s a great time-saver for busy nights.
How do I make this soup gluten-free?
This recipe is naturally gluten-free as written, but always double-check your canned enchilada sauce and spices to make sure no gluten-containing additives are included.
Final Thoughts
Warm, dreamy, and filled with flavor, Green Chile Chicken Enchilada Soup is the kind of recipe you’ll want to make again and again, especially when you need something truly comforting. Invite your friends and family to gather ‘round the table and share a bowl—you’ll all be hooked at the very first bite!
Print
Green Chile Chicken Enchilada Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Green Chile Chicken Enchilada Soup. This creamy and flavorful soup is packed with tender chicken, green chiles, white beans, and corn, all simmered in a rich green enchilada sauce. Topped with melty Monterey Jack cheese, fresh cilantro, avocado, and crunchy tortilla strips, it’s a satisfying meal that’s perfect for any day of the week.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 1 (10-ounce) can green enchilada sauce
- 1 cup frozen corn
- 1 (15-ounce) can white beans, drained and rinsed
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
For the soup:
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Tortilla strips
For garnish:
Instructions
- Prepare the soup: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Add garlic, green chiles, cumin, chili powder, paprika, salt, and pepper. Pour in broth and enchilada sauce, add chicken, simmer, shred, and return to pot. Stir in corn and beans, cook, then reduce heat.
- Finish the soup: Stir in sour cream and cheese until melted and creamy. Serve hot, garnished with cilantro, avocado, lime, and tortilla strips.
Notes
- Add extra green chiles for more heat if desired.
- You can use rotisserie chicken to save time.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
