If you are craving a comforting, flavor-packed meal that feels like a warm hug in a bowl, this Creamy Green Chile Chicken Enchilada Soup Recipe is absolutely for you. It’s a vibrant blend of tender shredded chicken, creamy cheese, and the subtle heat of green chiles, all simmered to perfection. This soup delivers a perfect balance of richness and zest that’s easy to make and sure to become one of your go-to dishes for cozy dinners or entertaining friends. Every spoonful bursts with layers of taste and texture that will keep you coming back for more.
Ingredients You’ll Need
Getting this soup just right means gathering simple, hearty ingredients that come together effortlessly. Each ingredient plays a crucial role—whether it’s the creamy texture from the cream cheese or the smoky kick of the green chiles—ensuring your bowl is packed with flavor and comfort.
- 2 cups cooked chicken: Shredded rotisserie chicken is perfect for tender, ready-to-go protein.
- 1 can white beans (rinsed and drained): Adds body and a subtle nuttiness to the soup.
- 8 oz cream cheese (softened): Melts into a luscious creaminess that’s essential for the soup’s texture.
- 1 cup corn (frozen or canned): Brings a pop of sweetness and a pleasant bite.
- 1 can green chiles: Provides just the right amount of heat and vibrant flavor; jalapeños can be used for extra spice.
- 1 cup green enchilada sauce: The soul of the soup with its rich, tangy, and slightly smoky taste. Red enchilada sauce works well too if preferred.
- 1 tsp onion powder: Adds a subtle depth and savory warmth.
- 1 tsp garlic powder: Delivers aromatic pungency that enhances every component.
- 1 tsp chili powder: Adjust this to suit your heat preference.
- 1 tsp salt: Enhances all the flavors while tying them together.
- 4 cups chicken broth (or vegetable broth): The base that brings everything together with a comforting warmth.
- 1 cup tortilla strips (or crushed tortilla chips): Essential for that crunchy topping to contrast the creamy soup.
- 1 cup cheddar cheese (or Monterey Jack cheese): Adds gooey, melty richness on top.
- 1/2 cup sour cream (or Greek yogurt): A cool, tangy finish to balance the spices.
- 1 medium avocado (diced): Creamy and fresh, perfect for an extra layer of texture.
- 1/4 cup cilantro (optional): For a bright herbal lift; leave it out if cilantro isn’t your thing.
How to Make Creamy Green Chile Chicken Enchilada Soup Recipe
Step 1: Prepare Your Ingredients
Start by shredding the chicken and softening the cream cheese so it blends seamlessly into the soup. Rinse and drain the white beans to avoid any excess sodium, and if you’re using frozen corn, there’s no need to thaw it beforehand—just toss it in straight from frozen.
Step 2: Combine Broth, Sauces, and Spices
In a large pot, pour in the chicken broth, green enchilada sauce, onion powder, garlic powder, chili powder, and salt. Give everything a good stir to marry the flavors and bring the mixture to a gentle simmer. This is where the foundational flavor begins to develop.
Step 3: Add the Cream Cheese and Beans
Once the broth mixture is simmering, add the softened cream cheese in chunks. Stir continuously until it melts into a velvety smooth base. Next, fold in the white beans and green chiles to add heartiness and heat.
Step 4: Incorporate Chicken and Corn
Introduce the shredded chicken and corn to the pot. Let the soup simmer for at least an hour to allow all ingredients to meld beautifully together, deepening the flavor while tenderizing the chicken.
Step 5: Final Seasoning and Texture Adjustments
Taste the soup and adjust the seasoning to your liking with more chili powder or salt if needed. If it’s too thick, add a bit more broth. This step ensures your Creamy Green Chile Chicken Enchilada Soup Recipe hits the perfect balance of creaminess and spice.
How to Serve Creamy Green Chile Chicken Enchilada Soup Recipe
Garnishes
Don’t underestimate the power of garnishes when serving this soup. Sprinkle crunchy tortilla strips and shredded cheddar cheese on top while the soup is hot, so the cheese melts ever so slightly. Add a dollop of sour cream or Greek yogurt for tanginess, toss on diced avocado for creaminess, and finish with fresh cilantro if you like that herbaceous boost.
Side Dishes
Pair this soup with warm, soft corn tortillas or a crispy side salad to add a fresh textural contrast. A simple Mexican street-style corn salad or pickled jalapeños can also enhance the meal with a bit of brightness and zing.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini bell peppers or small bread bowls, perfect for parties or family dinners. You can also layer it as a dip with tortilla chips for game day or gather friends around a soup bar with various toppings so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container, and before reheating, give it a gentle stir to reincorporate any settled ingredients that might have separated.
Freezing
You can freeze Creamy Green Chile Chicken Enchilada Soup Recipe in portioned containers for up to 3 months. Since it contains dairy, be sure to thaw slowly in the fridge overnight and stir well upon reheating to restore its creamy texture.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring often to prevent any burning or separation. Adding a splash of broth or water can help loosen the soup if it thickened too much in the fridge.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken with extra beans or your favorite vegetables, and use vegetable broth instead of chicken broth. The enchilada sauce and cream cheese still provide incredible flavor and creaminess.
How spicy is this soup?
The heat level depends on the green chiles you choose and how much chili powder you add. Using mild green chiles will keep it gentle, while jalapeños and extra chili powder will crank up the heat. Adjust to your taste!
What if I don’t have cream cheese?
You can substitute cream cheese with heavy cream or a blend of sour cream and a little cornstarch to thicken the soup. The texture will differ slightly but still be wonderfully creamy.
Can I use fresh chicken instead of rotisserie?
Yes! Poach or bake chicken breasts ahead of time and shred them once cooked. Rotisserie chicken is just a convenient shortcut that adds extra flavor.
Is cilantro necessary?
Cilantro is optional and adds a fresh herbal note, but if you’re not a fan, simply leave it out—your soup will still taste fantastic.
Final Thoughts
This Creamy Green Chile Chicken Enchilada Soup Recipe is truly a soul-satisfying dish that combines ease, flavor, and comfort in every bowl. Whether you’re making it for a family dinner or sharing it with friends, it’s guaranteed to be a hit. Dive in and enjoy the richness of creamy cheese, the gentle kick of chiles, and the warmth of home-cooked goodness!
Print
Creamy Green Chile Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Green Chile Chicken Enchilada Soup is a hearty and flavorful meal that combines tender shredded chicken, white beans, corn, and a blend of green chiles with creamy cream cheese for a rich broth. Enhanced with spices and topped with tortilla strips, cheese, sour cream, avocado, and optional cilantro, it’s perfect for a cozy dinner that comforts and satisfies.
Ingredients
Soup Base
- 2 cups cooked chicken (shredded rotisserie chicken works best)
- 1 can white beans (rinsed and drained)
- 8 oz cream cheese (softened)
- 1 cup corn (frozen or canned)
- 1 can green chiles (jalapeños for more heat)
- 1 cup green enchilada sauce (red enchilada sauce can be used instead)
- 4 cups chicken broth (or vegetable broth)
Spices
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder (adjust for heat preference)
- 1 tsp salt (adjust to taste)
Toppings
- 1 cup tortilla strips (or crushed tortilla chips)
- 1 cup cheddar cheese (or Monterey Jack cheese)
- 1/2 cup sour cream (or Greek yogurt)
- 1 medium avocado (diced)
- 1/4 cup cilantro (optional for those who dislike cilantro)
Instructions
- Prepare Ingredients: Gather all ingredients and ensure the cream cheese is softened for easier incorporation into the soup.
- Combine Soup Ingredients: In a large pot, add shredded cooked chicken, rinsed white beans, corn, green chiles, green enchilada sauce, chicken broth, and softened cream cheese.
- Season the Soup: Add onion powder, garlic powder, chili powder, and salt to the pot. Stir well to combine all flavors evenly.
- Simmer the Soup: Place the pot over medium heat and bring the soup to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for about 3 hours (180 minutes). This slow simmer allows the flavors to meld and the soup to develop its creamy texture.
- Stir Occasionally: Every 20-30 minutes, stir the soup to prevent sticking or burning at the bottom of the pot.
- Serve with Toppings: Once simmered and creamy, ladle soup into bowls. Top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and optional fresh cilantro for added freshness and texture.
Notes
- Use rotisserie chicken for convenience and added flavor, but leftover cooked chicken also works well.
- The cream cheese should be softened to ensure it melts smoothly into the soup.
- Adjust chili powder and green chiles based on your preferred heat level.
- Feel free to substitute red enchilada sauce if green is unavailable, but it will alter the flavor slightly.
- For a lighter option, use Greek yogurt instead of sour cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup can be thickened further by mashing some of the beans with a spoon before serving.
