I put together a simple, healthy Green Chili Enchilada Soup that is creamy, hearty and packed with flavor, perfect for busy weeknights and sure to become a new family favorite.
I’m always suspicious of soups that promise a lot and deliver little, but this Green Chile Chicken Enchilada Soup surprised me. It tastes bright and layered, like someone took a shortcut but didn’t skimp on soul.
I start by heating a bit of olive oil and there’s this instant savory lift when a jar of green enchilada sauce joins the pot. Friends keep asking if it’s one of my Simple Crockpot Dinner Recipes or some new White Enchilada Soup twist, and honestly it sits somewhere in between.
It feels familiar but has little secrets that keep you coming back for another spoon.
Ingredients
- Chicken: lean protein, fills you up, boosts savory flavor, easy to shred not sweet
- Green enchilada sauce/salsa verde: tangy herby, low cal, adds lime and tomatillo brightness
- Cream cheese: makes soup rich and creamy, adds fat and silky mouthfeel mild tang
- Corn: sweet starch gives popcorn-like pops, adds carbs and little fiber color boost
- Black beans: plant protein and fiber, makes soup heartier slightly earthy taste
- Onion and garlic: build savory depth, provide antioxidants, slightly sweet when cooked
- Cilantro and lime: fresh finish, bright citrus bite, balances richness adds vitamin C
- Tortillas or chips: crunchy carb topping, adds texture, soaks up extra broth
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts or thighs
- 4 cups low sodium chicken broth
- 1 (16 ounce) jar green enchilada sauce or salsa verde, your call
- 1 (4 ounce) can diced green chiles
- 4 ounces cream cheese, softened
- 1 cup frozen corn or canned corn, drained
- 1 (15 ounce) can black beans, rinsed and drained (optional)
- 6 small corn tortillas, cut into strips or 2 cups tortilla chips for serving
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream or plain Greek yogurt for topping
- 1/2 cup chopped fresh cilantro
- 1-2 limes, cut into wedges for serving
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes, then stir in the minced garlic, 1 teaspoon cumin, 1 teaspoon oregano and 1/2 teaspoon chili powder; cook until fragrant, about 30 seconds.
2. Add the chicken breasts or thighs to the pot, pour in 4 cups low sodium chicken broth and the 16 ounce jar of green enchilada sauce or salsa verde (your call), then stir in the 4 ounce can diced green chiles. Bring to a gentle boil, reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
3. Remove the chicken to a plate, shred with two forks or chop into bite sized pieces, then return the shredded chicken to the pot.
4. Lower the heat and add the 4 ounces cream cheese, softened. Stir in a few spoonfuls at a time until fully melted and the soup is creamy. If it gets too thick you can thin with a little extra broth or water.
5. Stir in the corn and the rinsed and drained black beans if using, and simmer another 5 minutes so everything is heated through and the flavors meld. Taste and season with salt and black pepper to your liking.
6. Prep the tortillas for topping: cut 6 small corn tortillas into strips, toss with a little oil and bake on a sheet at 400 degrees F for 8 to 12 minutes until crisp, or skip this and serve with 2 cups tortilla chips instead.
7. Ladle soup into bowls, sprinkle each with shredded Monterey Jack or cheddar cheese so it melts, add a spoonful of sour cream or plain Greek yogurt, then scatter chopped fresh cilantro over the top.
8. Serve with lime wedges for squeezing over each bowl and the crunchy tortilla strips or chips on top or on the side. Leftovers keep well in the fridge for 3 to 4 days and reheat nicely.
9. Quick hacks: use rotisserie chicken to skip step 2 and 3, soften cream cheese in the microwave 10 seconds to speed melting, and if the sauce is too tangy add a tiny pinch of sugar to balance it.
Equipment Needed
1. Large pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Tongs or two forks for shredding the chicken
7. Baking sheet plus parchment paper or foil for tortilla strips
8. Ladle for serving
9. Can opener and colander for draining/rinsing beans
FAQ
Easy Green Enchilada Chicken Soup Recipe Substitutions and Variations
- Chicken breasts or thighs: swap for shredded rotisserie chicken to save time, or use firm tofu or tempeh for a vegetarian version, just press the tofu first so it wont be soggy.
- Green enchilada sauce or salsa verde: try a jarred tomatillo salsa, or mix canned green chiles with a cup of chicken broth, or even use a mild green curry for a different but tasty twist.
- Cream cheese: replace with plain Greek yogurt, sour cream, or a splash of heavy cream for a lighter creamy texture, whisk it in till smooth.
- Tortillas or tortilla chips: use sliced flour tortillas toasted in a skillet till crispy, bake tortilla strips, or crush tostadas or pita chips for a crunchy topping.
Pro Tips
1) Use rotisserie chicken when you can, it cuts the time down big and the flavor is great, or if you cook your own chicken poach it just until 165 F then shred so it stays juicy.
2) Cube the cream cheese or microwave it in 10 second bursts before adding, or whisk a little hot broth into it first so it melts silky instead of clumping. If the soup gets too thick add extra broth a splash at a time.
3) Toast tortilla strips in the oven tossed with a bit of oil and salt, but save some plain ones to crumble on top at the last second so they stay crunchy instead of soggy. Chips work fine too.
4) If the green sauce tastes too sharp add a tiny pinch of sugar or a spoonful of sour cream to round it out, and always taste for salt after the cream cheese goes in because it can mute seasoning.
5) For more depth brown the onions a little longer and use thighs if you want richer meat, and always finish with a good squeeze of lime and fresh cilantro right before serving for brightness.
Easy Green Enchilada Chicken Soup Recipe
I put together a simple, healthy Green Chili Enchilada Soup that is creamy, hearty and packed with flavor, perfect for busy weeknights and sure to become a new family favorite.
6
servings
480
kcal
Equipment: 1. Large pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Tongs or two forks for shredding the chicken
7. Baking sheet plus parchment paper or foil for tortilla strips
8. Ladle for serving
9. Can opener and colander for draining/rinsing beans
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 pound boneless skinless chicken breasts or thighs
4 cups low sodium chicken broth
1 (16 ounce) jar green enchilada sauce or salsa verde, your call
1 (4 ounce) can diced green chiles
4 ounces cream cheese, softened
1 cup frozen corn or canned corn, drained
1 (15 ounce) can black beans, rinsed and drained (optional)
6 small corn tortillas, cut into strips or 2 cups tortilla chips for serving
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
Salt and black pepper to taste
1 cup shredded Monterey Jack or cheddar cheese
1/2 cup sour cream or plain Greek yogurt for topping
1/2 cup chopped fresh cilantro
1-2 limes, cut into wedges for serving
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes, then stir in the minced garlic, 1 teaspoon cumin, 1 teaspoon oregano and 1/2 teaspoon chili powder; cook until fragrant, about 30 seconds.
- Add the chicken breasts or thighs to the pot, pour in 4 cups low sodium chicken broth and the 16 ounce jar of green enchilada sauce or salsa verde (your call), then stir in the 4 ounce can diced green chiles. Bring to a gentle boil, reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
- Remove the chicken to a plate, shred with two forks or chop into bite sized pieces, then return the shredded chicken to the pot.
- Lower the heat and add the 4 ounces cream cheese, softened. Stir in a few spoonfuls at a time until fully melted and the soup is creamy. If it gets too thick you can thin with a little extra broth or water.
- Stir in the corn and the rinsed and drained black beans if using, and simmer another 5 minutes so everything is heated through and the flavors meld. Taste and season with salt and black pepper to your liking.
- Prep the tortillas for topping: cut 6 small corn tortillas into strips, toss with a little oil and bake on a sheet at 400 degrees F for 8 to 12 minutes until crisp, or skip this and serve with 2 cups tortilla chips instead.
- Ladle soup into bowls, sprinkle each with shredded Monterey Jack or cheddar cheese so it melts, add a spoonful of sour cream or plain Greek yogurt, then scatter chopped fresh cilantro over the top.
- Serve with lime wedges for squeezing over each bowl and the crunchy tortilla strips or chips on top or on the side. Leftovers keep well in the fridge for 3 to 4 days and reheat nicely.
- Quick hacks: use rotisserie chicken to skip step 2 and 3, soften cream cheese in the microwave 10 seconds to speed melting, and if the sauce is too tangy add a tiny pinch of sugar to balance it.
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: 520g
- Total number of serves: 6
- Calories: 480kcal
- Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 7g
- Cholesterol: 77mg
- Sodium: 580mg
- Potassium: 430mg
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 4g
- Protein: 29g
- Vitamin A: 800IU
- Vitamin C: 8mg
- Calcium: 185mg
- Iron: 1.2mg
