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Green Chili Chicken Enchilada Soup

Green Chili Chicken Enchilada Soup

Creamy soup with tender chicken, tangy green chilies, and melted cheese in a flavorful enchilada-style broth. It's warm, comforting, and tastes amazing!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Tex-Mex
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1½ pounds chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups green enchilada sauce
  • 1 (4-ounce) can diced green chilies
  • 8 ounces cream cheese, cubed
  • 1½ cups Monterey Jack cheese, shredded
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Toppings(Optional)
  • sour cream
  • cilantro
  • diced avocado
  • tortilla strips

Method
 

  1. Heat olive oil in your pot on medium heat and cook the onion for 5 minutes.
  2. Add garlic and cook for 1 minute more while stirring so it doesn't burn at all.
  3. Put in chicken, cumin, chili powder, and salt, then cook until the chicken browns a little bit.
  4. Pour in broth, enchilada sauce, and green chilies, then bring everything to a gentle boil together.
  5. Turn the heat to low and simmer without a lid for 15 minutes, stirring every few minutes.
  6. Add cream cheese cubes and stir for 3 minutes until melted and the soup turns nice and creamy.
  7. Stir in shredded cheese until it melts completely and blends in with the soup really well.
  8. Taste it and add more salt and pepper if you think it needs a little more.
  9. 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.