Green Enchilada Chicken Soup Recipe – Creamy, Zesty & High-Protein Comfort Food
This Green Enchilada Chicken Soup Recipe is a bold and comforting twist on classic enchilada flavors! Made with shredded chicken, green chilies, corn, and a creamy broth infused with green enchilada sauce, it’s rich, zesty, and packed with protein. Perfect for chilly nights, meal prep, or when you’re craving Tex-Mex comfort in a bowl. Top with avocado, cheese, or tortilla strips for extra flavor and texture!
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring Cups and Spoons
- Whisk
- Ladle
- Optional: slow cooker or Instant Pot
Ingredients
Base Soup:
- 2 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1½ lbs cooked shredded chicken (rotisserie or poached)
- 1 (15 oz) can green enchilada sauce
- 1 cup salsa verde
- 4 cups chicken broth
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
Creamy Add-ins:
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
Optional Veggies:
- 1 zucchini, chopped
- ½ cup corn kernels
Toppings:
- Fresh cilantro
- Lime wedges
- Avocado slices
- Tortilla chips
- Extra shredded cheese
Instructions
- Sauté Veggies: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Build the Base: Stir in shredded chicken, enchilada sauce, salsa verde, broth, and seasonings. Add zucchini and corn if using. Simmer for 15–20 minutes.
- Make It Creamy: In a separate bowl, whisk softened cream cheese with a ladle of hot broth until smooth. Stir into soup. Add shredded cheese and sour cream, stirring until melted and creamy.
- Finish & Serve: Taste and adjust seasoning. Serve hot with desired toppings like cilantro, lime, avocado, and tortilla chips.
Notes
- For a shortcut, use rotisserie chicken.
- To avoid clumps, always whisk cream cheese separately before adding.
- Make it spicy with jalapeños or chipotle.
- For dairy-free, omit cheese and sour cream—add avocado for richness.
- Freeze the soup base without dairy; stir in creamy elements after reheating.
- Gluten-free friendly—just check labels on broth and sauces.