Green Chicken Enchilada Soup – Creamy and Cheesy
Creamy, cheesy, and zesty — this Green Chicken Enchilada Soup captures all the comforting flavors of classic enchiladas in a cozy, one-pot meal. Ready in just 30 minutes, it’s rich, satisfying, and perfect for weeknights or relaxed weekends.
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion diced
- 2 garlic cloves minced
- 1 4 oz can diced green chiles
- 2 cups cooked chicken shredded
- 2 cups green enchilada sauce
- 4 cups chicken broth
- ½ cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese softened
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup corn kernels optional
- ¼ cup chopped cilantro
- Juice of ½ lime
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and green chiles; cook 30 seconds.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to coat.
- Pour in broth and enchilada sauce. Bring to a simmer and cook 10 minutes.
- Stir in cream cheese and heavy cream. Mix until smooth and creamy.
- Add shredded cheese and corn, cooking 5 more minutes until melted and slightly thickened.
- Stir in lime juice and cilantro. Adjust seasoning to taste.
- Serve hot with your favorite toppings.
Notes
Top with avocado slices, tortilla chips, jalapeños, sour cream, or extra cheese.
Pair with a green salad or low-carb cornbread for a complete meal. Storage & Reheating
Refrigerate up to 4 days.
Freeze up to 2 months.
Reheat on the stove over low heat, adding broth or cream if too thick.
Pair with a green salad or low-carb cornbread for a complete meal. Storage & Reheating
Refrigerate up to 4 days.
Freeze up to 2 months.
Reheat on the stove over low heat, adding broth or cream if too thick.