Green Chile Chicken Enchilada Soup Recipe

If you’re craving a cozy, hearty, and flavor-packed meal, this Green Chile Chicken Enchilada Soup is about to become your new favorite dinner. Imagine the bold, zesty flavors of green enchiladas transformed into a creamy, comforting soup that’s both satisfying and easy to make.

Loaded with shredded chicken, green chiles, enchilada sauce, creamy cheeses, and aromatic spices, this soup has everything you love about Tex-Mex cuisine in one steaming bowl. It’s rich, cheesy, slightly tangy, and has just the right amount of heat — the ultimate balance of flavor and comfort.

The best part? This recipe is ready in just 30 minutes and uses simple pantry-friendly ingredients, making it perfect for busy weeknights. You can make it on the stovetop, in a slow cooker, or even in an Instant Pot, depending on your schedule. Plus, it’s naturally gluten-free and easy to adapt to a low-carb or keto-friendly lifestyle.

Serve it with tortilla chips, a squeeze of lime, fresh cilantro, and maybe a little avocado on top for the ultimate restaurant-style experience at home.

Get ready to fall in love with a bowl of creamy, cheesy Tex-Mex goodness — because this Green Chile Chicken Enchilada Soup is comfort food done right.

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What Makes This Green Chile Chicken Enchilada Soup Special?

• Creamy & Cheesy Comfort Food – Like enchiladas in soup form!

• Bold Tex-Mex Flavors – Loaded with green chiles, spices, and tangy enchilada sauce.

• Quick & Easy – Ready in just 30 minutes with minimal prep.

• Customizable Heat Level – Adjust spice by choosing mild, medium, or hot green chiles.

• Meal Prep & Freezer-Friendly – Perfect for leftovers or make-ahead dinners.

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Ingredient Notes

• Shredded Chicken (3 cups)
  Use leftover rotisserie chicken for convenience, or cook chicken breasts fresh.

• Green Enchilada Sauce (2 cups)
  Adds tangy, bold flavor — choose mild or medium based on spice preference.

• Diced Green Chiles (2 cans, 4 oz each)
  The star ingredient for a smoky, mildly spicy kick.

• Chicken Broth (3 cups)
  Forms the base of the soup — low-sodium works best for seasoning control.

• Cream Cheese (8 oz, softened)
  Makes the soup creamy and luscious.

• Shredded Cheese (2 cups)
  Monterey Jack or Pepper Jack melt beautifully and complement the Tex-Mex flavors.

• Onion & Garlic
  Build a flavorful base for the soup.

• Cumin, Chili Powder, & Paprika
  Add warmth and depth to the soup’s flavor.

• Heavy Cream (½ cup)
  Optional, for an extra creamy texture.

• Optional Toppings
  Tortilla chips, sour cream, diced avocado, cilantro, jalapeños, or lime wedges.

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How to Make Green Chile Chicken Enchilada Soup

1. Sauté aromatics

   • In a large pot, heat 1 tbsp olive oil over medium heat.

   • Add diced onion and cook for 3-4 minutes until soft. Stir in garlic and cook for another 30 seconds.

2. Add green chiles and spices

   • Stir in diced green chiles, cumin, chili powder, and paprika. Cook for 1 minute to release the flavors.

3. Incorporate liquids

   • Pour in chicken broth and green enchilada sauce. Stir well.

4. Add shredded chicken

   • Mix in cooked shredded chicken and bring the soup to a gentle simmer.

5. Make it creamy

   • Reduce heat to low and stir in softened cream cheese until melted and smooth.

   • Add shredded cheese gradually, stirring constantly until fully incorporated.

6. Optional finishing touch

   • Stir in heavy cream for extra richness (skip if you want it lighter).

7. Serve & garnish

   • Ladle into bowls and top with tortilla strips, avocado, sour cream, cilantro, or lime wedges.

Tip: If you want an even thicker soup, simmer uncovered for an additional 5-10 minutes.

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Storage Options

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze cooled soup for up to 3 months. Thaw overnight before reheating.

• Reheating: Warm gently on the stovetop or microwave in short intervals, stirring often to avoid cheese separation.

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Variations and Substitutions

• Keto-Friendly – Use full-fat cream cheese and heavy cream; skip tortilla toppings.

• Spicy Kick – Use hot green chiles or add chopped jalapeños.

• Dairy-Free – Replace cream cheese with a dairy-free alternative and skip the heavy cream.

• Slow Cooker Version – Add everything except cheeses to the slow cooker; cook on LOW for 6 hours or HIGH for 3 hours, then stir in cheeses before serving.

• Instant Pot Method – Pressure cook chicken, broth, green enchilada sauce, and chiles for 10 minutes; add cheeses after releasing pressure.

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Frequently Asked Questions

1. Can I use fresh green chiles instead of canned?
Yes! Roast, peel, and chop fresh Hatch or Anaheim chiles for a smokier flavor.

2. Can I make this ahead of time?
Absolutely. This soup reheats beautifully and tastes even better the next day.

3. What’s the best cheese for this recipe?
Monterey Jack melts the best, but Pepper Jack adds a nice spicy kick.

4. Can I make this soup vegetarian?
Yes — replace chicken with canned white beans and use vegetable broth.

5. How do I thicken the soup?
Let it simmer uncovered or stir in 1 tbsp cream cheese at a time until you reach the desired consistency.

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