This Green Enchilada Chicken Soup is a deliciously creamy and flavorful dish that’s perfect for chilly days. It’s packed with tender chicken, green enchilada sauce, and all your favorite Tex-Mex flavors. Whether you’re looking for a quick stovetop option or a hands-off slow cooker method, this my article has you covered!
1. Creamy Green Enchilada Chicken Soup
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 2 cups chicken broth
- 1 can (15 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 block (8 oz) cream cheese, softened and cubed
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup sour cream (optional, for extra creaminess)
- Salt and pepper, to taste
Optional Add-ins:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 small onion, diced (if using stovetop method)
Toppings (optional):
- Tortilla strips or crushed tortilla chips
- Shredded cheese
- Diced avocado
- Chopped cilantro
- Sour cream
- Sliced jalapeños
- Lime wedges
Instructions – Stovetop Method
Step 1. Cook the Chicken
In a large pot or Dutch oven, add the chicken breasts (or thighs) and pour in the chicken broth. Bring to a simmer over medium heat. Cook the chicken for about 15-20 minutes, or until it is fully cooked and easily shreds with a fork.
Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
Step 2. Sauté the Onion (Optional)
If you’re using diced onion, sauté it in the same pot over medium heat with a little oil until it becomes soft and translucent, about 3-4 minutes.
Step 3. Add the Enchilada Sauce and Spices
Add the green enchilada sauce, green chilies, cumin, chili powder, garlic powder, and onion powder to the pot. Stir well to combine and bring the mixture to a simmer.
Step 4. Add the Cream Cheese
Lower the heat to medium-low and add the cubed cream cheese to the soup. Stir constantly until the cream cheese is fully melted and incorporated into the soup. This will make the soup creamy and rich.
Step 5. Add the Chicken & Cheese
Stir in the shredded chicken and shredded cheese. If you’re adding black beans or corn, add them now. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is hot and well-combined.
Step 6. Adjust Seasoning
Taste the soup and add salt and pepper to taste. If you like a thicker, creamier soup, stir in sour cream at this point.
Step 7. Serve
Ladle the soup into bowls and top with your favorite garnishes like tortilla strips, avocado, cilantro, or shredded cheese.
Instructions – Slow Cooker Method
Step 1. Add Ingredients to the Slow Cooker
Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth, green enchilada sauce, green chilies, cumin, chili powder, garlic powder, and onion powder.
If you’re adding black beans, corn, or onion, you can place them in the slow cooker at this time as well.
Step 2. Cook the Soup
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Step 3. Shred the Chicken
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
Step 4. Add Cream Cheese and Cheese
Stir in the cubed cream cheese and shredded cheddar, and continue cooking on LOW for another 15-20 minutes, until the cream cheese is fully melted and the soup is smooth and creamy.
If you want to make the soup extra creamy, you can also stir in sour cream at this point.
Step 5. Serve
Taste and season with salt and pepper as needed. Serve with your favorite toppings like tortilla strips, avocado, or sour cream.
2. Serving Suggestions
Tortilla Chips: Serve with a side of tortilla chips or crush some on top for a crunchy texture.
Cornbread: Pair the soup with a slice of warm cornbread for a comforting Tex-Mex meal.
Rice: You can serve the soup over steamed rice for a heartier meal.
Fresh Salad: A simple green salad with avocado and lime dressing complements the creamy, rich soup perfectly.
3. Variations
Vegetarian Version: Omit the chicken and use vegetable broth instead. You can add extra beans (black beans, pinto beans) or other veggies for more substance.
Add Rice or Quinoa: Stir in cooked rice or quinoa for a heartier, grain-filled soup.
Spicy Kick: For more heat, use hot green enchilada sauce, add extra jalapeños, or increase the amount of chili powder.
4. Storage and Reheating
Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup has thickened too much, you can add a little broth or water to thin it out.
5. Frequently Asked Questions
Can I use red enchilada sauce instead of green?
Yes, you can substitute red enchilada sauce for a slightly different flavor profile. The soup will have a richer, more tomatoey taste.
Can I make this soup dairy-free?
Yes! You can substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free shredded cheese. You can also skip the cheese altogether and add a bit of coconut milk for creaminess.
Can I add other veggies to the soup?
Absolutely! Feel free to add extra vegetables like zucchini, bell peppers, or even spinach for more color and nutrition.
This Green Enchilada Chicken Soup is a comforting and flavorful dish that’s perfect for a quick weeknight dinner or a cozy slow-cooked meal. Whether you prefer the stovetop or slow cooker method, you’ll end up with a creamy, tangy, and slightly spicy soup that’s sure to become a family favorite. Don’t forget to load it up with your favorite toppings for the ultimate Tex-Mex experience!
