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Green Enchilada Chicken Soup is a creamy soup recipe that’s made in one pot on the stove top. Your taste buds will love all the Tex-Mex flavors, and you’ll love less dishes and the simple pantry ingredients needed to make enchilada soup with green enchilada sauce.
Green Chicken Enchilada Soup Recipe
You’ll love this new soup recipe! I am all about soup once those temperatures start to cool down from the summer. This delicious meal will make your taste buds dance with it’s perfect blend of Mexican flavors thanks to some convenient pantry ingredients like canned items and dried seasonings.
It’s the perfect solution for dinnertime that the whole family will love. Let everyone top the enchilada soup with their favorite toppings. When my kids can choose their own toppings they are way more likely to eat whatever I put in front of them.
The nice thing about this soup is that it all cooks in just one pot on the stove top! It’s everything you love about classic green chile chicken enchiladas but in soup form!
Ingredients Needed For This One Pot Easy Soup Recipe
- Extra Virgin Olive Oil – Any neutral flavored oil can be used. I prefer using extra-virgin olive ‘light tasting’ to avoid that heavy taste that traditional olive oil has.
- Boneless Skinless Chicken Breasts – Cut the chicken breast into small, bite-sized pieces about 1/2-inch is size. Some grocery stores sell a already chopped chicken breast pieces that you could use instead. Boneless skinless chicken thighs can also be used if that’s what you prefer.
- Garlic – Use fresh garlic cloves that have been minced or pressed, use garlic paste, or chopped garlic from a jar. They will all work just fine in this recipe. Make sure you measure out the equivalent of 4 garlic cloves if using something else besides fresh garlic cloves.
- Chicken Broth – One carton (32 oz) of chicken broth is needed for the base of the soup. Chicken stock can also be used if that’s what you prefer. Use regular chicken broth, reduced-sodium broth, or salt-free chicken broth depending on preference or dietary needs.
- Green Enchilada Sauce – Tangy green enchilada sauce provides tons of flavor, and most of the base of the flavor, for this soup. Make sure to use your favorite enchilada sauce.
- Black Beans – Make sure to drain and rinse the beans before adding them into the large soup pot.
- Canned Sweet Corn – Use any variety of canned corn; yellow corn, white corn, or a gold n’ white corn. Drain the corn before adding it into the soup.
- Rotel – This is a can of diced tomatoes w/ green chilies. You can get it in mild, original, or spicy.
- Chopped Green Chiles
- Cumin, Chili Powder, Kosher Salt, Black Pepper – The dried seasonings needed to make creamy enchilada soup.
- Cream Cheese – Make sure the cream cheese is room temperature or softened in the microwave so that it melts smoothly and quickly into the soup.
How To Make This Creamy Enchilada Soup Recipe
Add the oil and chicken pieces into a large pot, over medium-high heat. Cook until the chicken is browned on the outside. It does not need to be all the way cooked to temperature, but it should be close. Add in the garlic and cook for 30 seconds more while stirring constantly.
Stir in the chicken broth, enchilada sauce, beans, corn, rotel, green chilies, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
Once boiling, cover the pot with a lid and reduce the heat to low. Allow the soup to simmer for at least 20 minutes while covered. Uncover to stir it a few times throughout the simmer time. If you have extra time let it simmer for longer to really infuse all those flavors together.
Stir in the cream cheese and cook for an additional 10 minutes or until the cream cheese is smoothly melted into the soup.
Serve with all your favorite toppings!
Can I Use Already Cooked Chopped or Shredded Chicken?
There are a few changes to make when making this soup using already cooked chicken. Skip the steps and ingredients of the oil, chicken, and garlic. Instead, dump all the soup ingredients into the pot and bring to a boil. Cook the soup as indicated in the recipe card below. I add 1 teaspoon of garlic powder in with the other dried seasonings if I am using already cooked chicken. That way I can avoid heating the oil and sautéing just the garlic in it. Makes for easier prep.
You will need to use about 2-3 cups of cooked shredded chicken, chopped chicken chunks, or grab a rotisserie chicken from the store in place of the 1.5 pounds of chicken breasts called for in the recipe below.
Toppings For Green Chili Chicken Enchilada Soup
The best part of enchilada soup are always the toppings! I love to put all the toppings inside small bowls and then everyone can top their own bowl of soup with whatever they want.
- Avocado Slices
- Cheese – shredded cheddar cheese or shredded Monterey Jack cheese or try a shredded Mexican blend cheese.
- Sour Cream or Greek Yogurt
- Corn Tortilla Strips – One of my favorite toppings for creamy enchilada soup is always fried corn tortilla strips. I use a pizza cutter to cut corn tortillas into small & thin strips, and then fry them in some vegetable oil in a large saucepan over medium heat on the stove top. You can also purchase a bag of tortilla strips at the grocery store.
- Fresh Cilantro – Chop up some fresh cilantro for a vibrant fresh taste to the soup.
- Chopped Green Onion
- Cooked White Rice – A popular topping is a scoop of cooked white rice in the base of the soup bowl, and then add your enchilada soup right over top the rice. Rice and enchilada is always the perfect combo!
Changes & Substitution Ideas For This Green Enchilada Soup Recipe
- Cream Cheese : Use full-fat cream cheese or reduced-fat cream cheese in this creamy chicken enchilada soup.
- Make It Extra Creamy! : The recipe calls for cream cheese but there are lots of other options to make the soup creamy or to add more creamy and velvety texture to the soup. Use heavy cream or
- Beans : Use any canned bean you prefer like white beans, pinto beans, chili beans (pinto beans in a chili sauce), or navy beans.
- Sautéed Onion : Finely chop a yellow onion or white onion and sauté it in the olive oil along with the chicken.
More Delicious Soup Recipes You’ll Love
- Vegetable Chicken Tortilla Soup
- Lemon Chicken Orzo Soup
- Instant Pot Broccoli Cheddar Soup
- Easy Chicken Taco Soup
- Easy Taco Soup Recipe
- Cream Cheese Chicken Soup
- 7 Can Chicken Taco Soup
Green Enchilada Chicken Soup
- 1 tablespoon extra-virgin olive oil
- 1½ pounds boneless skinless chicken breast (cut into small 1/2-inch pieces)
- 4 cloves garlic (minced or pressed)
- 1 carton (32 oz) chicken broth
- 1 can (28 oz) green enchilada sauce
- 1 can (15 oz) black beans drained & rinsed
- 1 can (15 oz) corn drained
- 1 can (10 oz) Rotel (mild, original, or hot)
- 1 can (4.5 oz) chopped green chiles
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 4 ounces cream cheese (softened)
- Prep : Make sure the chicken breasts are cut into small, bite-sized 1/2-inch pieces.
- Add the oil and chicken pieces into a large pot, over medium-high heat. Cook until the chicken is browned on the outside. Add in the garlic and cook for 30 seconds more while stirring constantly. * The chicken does not need to be all the way cooked to temperature, but it should be close.1 tablespoon extra-virgin olive oil, 1½ pounds boneless skinless chicken breast, 4 cloves garlic
- Stir in the chicken broth, enchilada sauce, beans, corn, rotel, green chilies, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.1 carton (32 oz) chicken broth, 1 can (28 oz) green enchilada sauce, 1 can (15 oz) black beans, 1 can (15 oz) corn, 1 can (10 oz) Rotel, 1 can (4.5 oz) chopped green chiles, 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
- Once boiling, cover the pot with a lid and reduce the heat to low. Allow the soup to simmer for at least 20 minutes while covered. * Uncover to stir it a few times throughout the simmer time. If you have extra time let it simmer for longer to really infuse all those flavors together.
- Stir in the cream cheese and cook for an additional 10 minutes or until the cream cheese is smoothly melted into the soup.4 ounces cream cheese
- Serve with all your favorite toppings – avocado slices, sour cream, chopped cilantro, tortilla strips or chips, shredded cheese, etc.