Green Chili Chicken Enchilada Soup: Tex-Mex Magic
This Green Chili Chicken Enchilada Soup is pure comfort in a bowl. It takes all those yummy enchilada flavors you love and turns them into a cozy soup. I’m obsessed with this recipe because it’s SO much easier than making actual enchiladas.
You get all that cheesy, tangy goodness without any rolling or baking. The green chilies add a nice smoky kick. And the melted cheese? Absolutely dreamy!
This soup has saved me on so many busy weeknights. My family asks for it all the time. Trust me, once you try it, you’ll want to make it again and again. It’s that good!
Ingredients You’ll Need
These ingredients come together to make something really special. Look at the recipe card for the full ingredients list and amounts.
- Chicken Breasts: This is your protein that soaks up all the amazing green chili flavors really well.
- Green Enchilada Sauce: This tangy sauce gives you that authentic Tex-Mex taste with just a little heat.
- Diced Green Chilies: These add a smoky, mild kick that makes this soup taste so southwestern and delicious.
- Chicken Broth: This is the base that keeps everything flavorful but not too heavy or filling.
- Cream Cheese: This makes the soup super creamy and balances out all those tangy green chili flavors.
- Monterey Jack Cheese: This cheese melts like a dream and adds that gooey goodness we all love.
- Cumin: This warm spice is a must for that real Tex-Mex flavor you’re looking for here.
- Onion and Garlic: These build the savory base that makes everything else taste even better together.
How to Make Green Chili Chicken Enchilada Soup
This soup comes together pretty easily. Just follow along, and you’ll have dinner ready in no time!
Step 1: Sauté the Aromatics
Heat oil in your big pot on medium heat. Toss in 1 diced onion and cook for 5 minutes until soft. Then add 3 minced garlic cloves and cook 1 minute more.
Step 2: Add Chicken and Spices
Now add 1½ pounds diced chicken breasts with 1 tablespoon cumin, 1 teaspoon chili powder, and ½ teaspoon salt. Cook for 5 minutes and stir often until the chicken starts browning.
Step 3: Pour in Liquids
Pour in 4 cups chicken broth, 2 cups green enchilada sauce, and one 4-ounce can diced green chilies. Mix it all up and let it come to a gentle boil.
Step 4: Simmer the Soup
Turn the heat down to low and let it simmer for 15 minutes without a lid. This lets all the flavors get to know each other. Stir it now and then.
Step 5: Add Cream Cheese
Cut 8 ounces cream cheese into small cubes and drop them in. Stir for about 3 minutes until the cream cheese melts completely and everything gets smooth and creamy.
Step 6: Stir in Shredded Cheese
Add 1½ cups shredded Monterey Jack cheese and keep stirring until it all melts in. Your soup should look thick, creamy, and absolutely DELICIOUS now!
Step 7: Adjust Seasoning and Serve
Taste your soup and add more salt and pepper if you want. Scoop it into bowls and add fun toppings like cilantro, sour cream, avocado, or crunchy tortilla strips!
Tips for the Best Green Chili Chicken Enchilada Soup
- Use rotisserie chicken: Grab a rotisserie chicken from the store and shred it. Super easy shortcut that saves tons of time.
- Control the heat level: Want it spicier? Add some jalapeños or hot sauce. Want it mild? Stick with mild chilies instead.
- Don’t boil aggressively: Keep it at a gentle bubble so your cream cheese doesn’t separate and get weird looking.
- Soften cream cheese first: Let it sit out for a bit before adding. It melts way easier that way, I promise.
- Add cheese gradually: Stir in the cheese slowly and keep stirring so it doesn’t clump up on you.
Variations and Substitutions
Want to switch things up a bit? Here are some easy swaps you can try.
- White beans: Throw in a can of drained white beans for extra protein and to make it more filling.
- Turkey substitution: Use ground turkey or leftover turkey instead of chicken. Works great and tastes just as yummy.
- Dairy-free option: Try coconut cream instead of cream cheese and use dairy-free cheese if you can’t have dairy.
- Corn addition: Add 1 cup frozen corn at the end for a little sweetness and that classic Tex-Mex vibe.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Make it all the way through and keep it in the fridge for up to 3 days. Just reheat it gently and add broth if needed.
How do I store leftover soup?
Let it cool down first. Then put it in sealed containers and refrigerate for up to 4 days. Keep toppings separate, though.
Can I freeze this enchilada soup?
You can freeze it for up to 3 months, but leave out the dairy first. Add cream cheese and shredded cheese after you thaw it.
What to serve with green chili chicken enchilada soup?
Try warm tortillas, cornbread, tortilla chips, Mexican rice, or a simple green salad. All of these work really well with it.
How can I make it spicier?
Add diced jalapeños, cayenne pepper, hot sauce, or grab spicy enchilada sauce instead. Make it as hot as you like it!
Can I use canned chicken?
Sure! Use two 12-ounce cans of drained chicken. Add it during step 5 since it’s already cooked and just needs warming.
Is this soup gluten-free?
Check your enchilada sauce label to be sure. Most green enchilada sauces don’t have gluten though, so you’re probably good.
How do I prevent dairy from curdling?
Keep the heat low when you add the dairy stuff and stir all the time. Never let it boil after the cheese goes in.
Green Chili Chicken Enchilada Soup
Ingredients
Method
- Heat olive oil in your pot on medium heat and cook the onion for 5 minutes.
- Add garlic and cook for 1 minute more while stirring so it doesn’t burn at all.
- Put in chicken, cumin, chili powder, and salt, then cook until the chicken browns a little bit.
- Pour in broth, enchilada sauce, and green chilies, then bring everything to a gentle boil together.
- Turn the heat to low and simmer without a lid for 15 minutes, stirring every few minutes.
- Add cream cheese cubes and stir for 3 minutes until melted and the soup turns nice and creamy.
- Stir in shredded cheese until it melts completely and blends in with the soup really well.
- Taste it and add more salt and pepper if you think it needs a little more.
- Scoop soup into bowls and add your favorite toppings like sour cream and cilantro on top.
Notes
- Rotisserie chicken is a great shortcut; just add three cups of shredded chicken during step five for faster prep.
- The soup gets thicker in the fridge; just add some broth when you reheat it to loosen it up.
- Freeze soup before adding dairy stuff; add cream cheese and shredded cheese after thawing for better texture and taste.
- Make it spicier by tossing in jalapeños or switching to hot enchilada sauce for more heat and kick.
- Top with crispy tortilla strips, diced avocado, lime wedges, and fresh cilantro for an extra special touch.
