Green Enchilada Chicken Soup: Comfort in a Bowl with a Zesty Twist

 

There’s something special about a soup that delivers both comfort and bold flavor in every spoonful. While classic chicken soup warms the soul, this Green Enchilada Chicken Soup takes things to the next level. Creamy, zesty, and loaded with tender chicken and roasted green chile flavor, it’s like wrapping up in a cozy blanket—only with a Southwestern kick that wakes up your taste buds.

This hearty yet light soup makes a perfect weeknight dinner, meal-prep option, or crowd-pleasing dish for game day. One bowl is never enough!

Why You’ll Love It

• Zesty Flavor – Green enchilada sauce adds smoky, tangy, and mildly spicy notes.

• Creamy Comfort – Cream cheese and shredded cheese make the broth velvety and rich.

• One-Pot Ease – Simple ingredients, easy cleanup, and adaptable for stovetop, slow cooker, or Instant Pot.

• Meal Prep Friendly – Stores well in the fridge and tastes even better the next day.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 ½ pounds boneless, skinless chicken breasts (or thighs)

• 4 cups chicken broth

• 1 can (15 oz) green enchilada sauce

• 1 can (4 oz) diced green chiles

• 1 teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon salt (adjust to taste)

• 1 block (8 oz) cream cheese, cubed

• 1 cup shredded Monterey Jack cheese (or Mexican blend)

• 1 can (15 oz) white beans, drained and rinsed (optional for extra heartiness)

• Fresh cilantro, lime wedges, and sliced jalapeños for garnish

Step-by-Step Instructions

Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant.

Step 2: Cook the Chicken
Add the chicken breasts (or thighs) to the pot along with chicken broth, enchilada sauce, diced green chiles, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.

Step 3: Shred the Chicken
Remove the chicken from the pot, shred it with two forks, and return it to the broth.

Step 4: Make it Creamy
Stir in the cubed cream cheese until melted and smooth. Add the shredded Monterey Jack cheese and stir until fully incorporated. If using, add the white beans at this stage.

Step 5: Serve & Garnish
Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime juice, and sliced jalapeños for extra spice.

Tips & Variations

• Spice Level: Add more chili powder, jalapeños, or even a splash of hot sauce if you love extra heat.

• Slow Cooker Version: Add all ingredients except cream cheese and shredded cheese to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cheeses before serving.

• Instant Pot Version: Cook chicken, broth, enchilada sauce, chiles, and seasonings on high pressure for 12 minutes. Quick release, shred the chicken, then stir in cheeses.

• Add Veggies: Corn, bell peppers, or zucchini are great additions for extra texture and nutrition.

Final Thoughts

This Green Enchilada Chicken Soup is creamy, hearty, and bursting with bold Southwestern flavors. It’s a soul-warming dish you’ll want to make again and again—whether for a quick family dinner, a meal to share with friends, or a cozy weekend indulgence. Pair it with tortilla chips, cornbread, or a fresh green salad for a complete meal.