I’m sharing my Green Chili Enchilada Soup because it’s a simple, healthy weeknight recipe that uses shredded chicken, roasted green chiles, and pantry staples to make dinner quick and convenient.
I didn’t expect Green Chili Enchilada Soup to be this bright, but it really is. I toss a yellow onion in early for that deep savory note and pour in green enchilada sauce so the whole pot wakes up, and somehow it gets creamy without being heavy.
It sounds weird if you think enchiladas belong only in tortillas, but the flavors just click and keep pulling you back for another spoon. If you like Simple Crockpot Dinner Recipes this one plays nice with set it and forget it cooking, and you’re gonna be surprised how good the leftovers are.
Ingredients
- Yellow onion: Adds sweet savory base, low calories, some fiber and vitamin C, boosts flavor.
- Garlic: Sharp aromatic punch, may aid immunity, tiny calories, gives savory depth.
- Green enchilada sauce: Tangy spicy sauce, gives acidity and heat, adds sodium and flavor.
- Cooked shredded chicken: Lean protein, filling, low carb, keeps soup hearty and satisfying.
- Black beans: Good fiber and plant protein, adds texture and earthy taste.
- Cream cheese: Adds creamy richness, more calories and fat, kinda smooths spicy edges.
- Cilantro: Bright herb, it’s fresh citrusy note, low calories, lifts flavors.
- Lime: Bright sour squeeze, adds acidity, vitamin C, balances richness.
- Corn: Sweet kernels, source of carbs and fiber, adds pop and color.
- Avocado: Creamy healthy fats, adds richness and fiber, makes soup silkier.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (4 ounce) can diced green chiles
- 1 (15 ounce) can green enchilada sauce
- 4 cups low sodium chicken broth
- about 1 pound cooked shredded chicken, rotisserie works great
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained optional
- 4 ounces cream cheese, softened
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- 1 cup shredded Monterey Jack or cheddar cheese for topping optional
- 1 avocado, sliced for topping optional
- 2 cups tortilla chips or strips for serving optional
- 1/2 cup sour cream for serving optional
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium yellow onion, diced, and cook until soft and starting to brown, about 5 minutes. Stir in 3 cloves garlic, minced, then add 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; cook 30 seconds to bloom the spices but dont let the garlic burn.
2. Pour in 1 (4 ounce) can diced green chiles and 1 (15 ounce) can green enchilada sauce, stir to combine, then add 4 cups low sodium chicken broth. Bring to a gentle simmer.
3. Add about 1 pound cooked shredded chicken and 1 (15 ounce) can corn, drained. If you want beans add 1 (15 ounce) can black beans, rinsed and drained. Stir and simmer 10 to 15 minutes so flavors meld.
4. Soften 4 ounces cream cheese in a small bowl. Ladle a few spoons of hot soup into the cream cheese and whisk until smooth, this tempers it and prevents clumps. Stir the softened cream cheese mixture back into the pot until fully melted and creamy.
5. Taste and adjust seasoning with more salt or pepper if needed. Squeeze in the juice of 1 lime and stir in 1/4 cup chopped fresh cilantro at the end for bright flavor.
6. If you like a silkier texture, use an immersion blender to pulse the soup a few times, just until it reaches your preferred creaminess. Dont over blend or you lose texture.
7. Keep the soup warm on low while you prep toppings: 1 cup shredded Monterey Jack or cheddar cheese, 1 avocado sliced, 2 cups tortilla chips or strips and 1/2 cup sour cream are all great options.
8. Serve hot in bowls and let everyone top their soup with shredded cheese, avocado, chips and a dollop of sour cream. Finish with extra cilantro and a lime wedge if you want.
9. Tips and hacks: rotisserie chicken saves tons of time, low sodium broth lets you control salt, this soup reheats well and freezes OK in an airtight container for up to 3 months.
Equipment Needed
1. Large heavy‑bottomed pot or Dutch oven for sautéing and simmering
2. Chefs knife and cutting board for the onion, garlic, cilantro and lime
3. Wooden spoon or heatproof spatula for stirring
4. Measuring spoons and a 1 cup measuring cup for spices, oil and broth
5. Can opener for the enchilada sauce, chiles, corn and beans
6. Small bowl and whisk to temper the cream cheese (very helpful so it wont clump)
7. Ladle for serving
8. Immersion blender (optional) or regular blender if you want a silkier texture
FAQ
Easy Green Enchilada Chicken Soup Recipe Substitutions and Variations
- Shredded chicken: swap with shredded cooked turkey, canned chicken for a shortcut, or for a vegetarian version use cubed firm tofu or shredded jackfruit — use about the same amount and season to taste.
- Cream cheese: plain Greek yogurt or sour cream work great for the same creamy tang, use equal amounts but stir in off heat so it wont curdle; for dairy free try coconut cream or a cashew cream.
- Green enchilada sauce: use salsa verde or tomatillo sauce for a brighter flavor, or stir together a can of diced green chiles with a cup of salsa verde; watch the salt because some jarred salsas are salty.
- Black beans: sub pinto beans, kidney beans, or canned white beans, or skip the beans and add extra corn or hominy for texture and sweetness.
Pro Tips
– Bloom the spices but keep an eye on the garlic, it only needs a few seconds once you add them; burnt garlic will make the whole soup bitter.
– Soften the cream cheese ahead of time and temper it with a few spoonfuls of hot soup instead of dumping it in cold, that prevents grainy clumps and gives a silkier finish.
– If you want creamier body without losing texture, blend only 1/3 of the pot (or use short pulses with an immersion blender) then stir it back in; over-blending makes it too mushy.
– Prep toppings smart: keep avocado and sour cream off until serving, crisp tortilla chips in the oven just before plating, and add lime and cilantro at the end for the brightest flavor.
Easy Green Enchilada Chicken Soup Recipe
I’m sharing my Green Chili Enchilada Soup because it’s a simple, healthy weeknight recipe that uses shredded chicken, roasted green chiles, and pantry staples to make dinner quick and convenient.
6
servings
505
kcal
Equipment: 1. Large heavy‑bottomed pot or Dutch oven for sautéing and simmering
2. Chefs knife and cutting board for the onion, garlic, cilantro and lime
3. Wooden spoon or heatproof spatula for stirring
4. Measuring spoons and a 1 cup measuring cup for spices, oil and broth
5. Can opener for the enchilada sauce, chiles, corn and beans
6. Small bowl and whisk to temper the cream cheese (very helpful so it wont clump)
7. Ladle for serving
8. Immersion blender (optional) or regular blender if you want a silkier texture
Ingredients
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon chili powder
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 (4 ounce) can diced green chiles
-
1 (15 ounce) can green enchilada sauce
-
4 cups low sodium chicken broth
-
about 1 pound cooked shredded chicken, rotisserie works great
-
1 (15 ounce) can corn, drained
-
1 (15 ounce) can black beans, rinsed and drained optional
-
4 ounces cream cheese, softened
-
1/4 cup chopped fresh cilantro
-
juice of 1 lime
-
1 cup shredded Monterey Jack or cheddar cheese for topping optional
-
1 avocado, sliced for topping optional
-
2 cups tortilla chips or strips for serving optional
-
1/2 cup sour cream for serving optional
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium yellow onion, diced, and cook until soft and starting to brown, about 5 minutes. Stir in 3 cloves garlic, minced, then add 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; cook 30 seconds to bloom the spices but dont let the garlic burn.
- Pour in 1 (4 ounce) can diced green chiles and 1 (15 ounce) can green enchilada sauce, stir to combine, then add 4 cups low sodium chicken broth. Bring to a gentle simmer.
- Add about 1 pound cooked shredded chicken and 1 (15 ounce) can corn, drained. If you want beans add 1 (15 ounce) can black beans, rinsed and drained. Stir and simmer 10 to 15 minutes so flavors meld.
- Soften 4 ounces cream cheese in a small bowl. Ladle a few spoons of hot soup into the cream cheese and whisk until smooth, this tempers it and prevents clumps. Stir the softened cream cheese mixture back into the pot until fully melted and creamy.
- Taste and adjust seasoning with more salt or pepper if needed. Squeeze in the juice of 1 lime and stir in 1/4 cup chopped fresh cilantro at the end for bright flavor.
- If you like a silkier texture, use an immersion blender to pulse the soup a few times, just until it reaches your preferred creaminess. Dont over blend or you lose texture.
- Keep the soup warm on low while you prep toppings: 1 cup shredded Monterey Jack or cheddar cheese, 1 avocado sliced, 2 cups tortilla chips or strips and 1/2 cup sour cream are all great options.
- Serve hot in bowls and let everyone top their soup with shredded cheese, avocado, chips and a dollop of sour cream. Finish with extra cilantro and a lime wedge if you want.
- Tips and hacks: rotisserie chicken saves tons of time, low sodium broth lets you control salt, this soup reheats well and freezes OK in an airtight container for up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 505kcal
- Fat: 24g
- Saturated Fat: 9.5g
- Trans Fat: 0.5g
- Polyunsaturated: 0.8g
- Monounsaturated: 5.8g
- Cholesterol: 98mg
- Sodium: 711mg
- Potassium: 389mg
- Carbohydrates: 28.5g
- Fiber: 7g
- Sugar: 3.3g
- Protein: 34g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 102mg
- Iron: 0.95mg