Green enchilada chicken soup is the ultimate comfort food, blending the zesty kick of green chiles with tender chicken in a creamy, savory broth. It’s everything you love about enchiladas, in spoonable form.
Slow-cooked to perfection, this soup is rich, hearty, and layered with Southwest flavor. It’s ideal for busy weeknights, cozy weekends, or anytime you crave a warm, nourishing bowl.
Flavor-Packed Ingredients in This Green Enchilada Chicken Soup
- Chicken breasts – The heart of the soup, they become fall-apart tender after slow cooking and soak up the spicy enchilada flavor.
- Green enchilada sauce – A tangy, zesty base that infuses the broth with authentic enchilada taste.
- Chopped green chiles – Mildly spicy and aromatic, they bring depth and that signature green chile warmth.
- White beans – Creamy and mild, they bulk up the soup and provide a satisfying, stew-like texture.
- Corn – Adds a subtle sweetness and a pop of color that balances the boldness of the spices.
- Cream cheese – Blended in at the end, it transforms the broth into a rich, creamy dream.
- Spices (cumin, chili powder, garlic powder) – These warm spices give the soup bold Mexican-inspired flavor from the very first bite.
How to Make This Cozy Favorite
Making green enchilada chicken soup couldn’t be easier. Start by loading the slow cooker with the chicken, stock, enchilada sauce, green chiles, beans, corn, and seasonings.
Let it cook on high for a few hours until the chicken is tender. Shred the meat, then stir in the cream cheese and return the chicken to the pot. A quick final simmer melts everything together into a creamy, irresistible soup.
Top with your favorites—like crunchy tortilla strips, a dollop of sour cream, or a sprinkle of shredded cheese—and enjoy bowl after bowl.
Pro Tips & Flavor Boosters
For a little extra punch, use fire-roasted green chiles or stir in diced jalapeños for more heat. If you’re short on time, rotisserie chicken makes a great shortcut—just reduce the cook time since the chicken’s already done.
Want to make it even heartier? Add in a second can of beans or mix in black beans for contrast. Diced bell peppers or zucchini can also be added early in the cook to sneak in extra veggies and color.
If you’re serving a crowd, double the recipe—this soup is a guaranteed hit and reheats like a dream. And don’t skip the toppings—they’re what elevate the bowl from good to unforgettable.
Best Ways to Store & Reheat This Enchilada Soup
Let the soup cool completely before transferring it to airtight containers. It’ll keep in the fridge for up to 4 days and actually gets better as the flavors meld.
To freeze, store in portioned freezer bags or containers, leaving room for expansion. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring often to maintain that creamy texture. If it thickens too much, just add a splash of chicken broth to loosen it up.
Green Enchilada Chicken Soup
Ingredients
- 1 cup corn kernels
- 10 ounces green enchilada sauce
- 1 teaspoon garlic powder
- 32 ounces chicken stock
- 1 ½ to 2 pounds chicken breasts frozen or thawed
- 2 teaspoons chili powder
- 4 ounces cream cheese cubed and softened
- 4.5 ounces diced green chiles
- 15 ounces white beans rinsed and drained
- 2 teaspoons ground cumin
- Salt and pepper to taste
- Optional garnishes: shredded cheese avocado slices, sour cream, tortilla strips, fresh cilantro
Instructions
- Place chicken breasts, chicken stock, green enchilada sauce, diced green chiles, white beans, corn, ground cumin, chili powder, and garlic powder into the basin of a slow cooker.
- Cover and cook on high for 3 to 4 hours, or until the chicken becomes tender and easy to shred. Remove the chicken from the pot, transfer to a cutting board, and shred thoroughly, discarding any unwanted fat.
- Return the shredded chicken to the cooker. Add the cream cheese, ensuring it is at room temperature to prevent curdling, and stir until combined. Continue cooking for an additional 15 minutes, or until the cream cheese is fully melted and incorporated. Season to taste with salt and pepper.
- Ladle the soup into serving bowls and garnish with any desired toppings.
