Creamy Green Enchilada Chicken Soup Recipe – Easy & Comforting

Name: Creamy Green Enchilada Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 1 can (10 oz) green enchilada sauce; 4 cups chicken broth; 1 cup sour cream; 4 oz cream cheese, softened; 1 can (4 oz) canned green chiles, diced; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cumin; 1/4 tsp smoked paprika; 1 cup shredded cheese (Cheddar or Monterey Jack); Fresh cilantro (optional, for garnish)

Posted on December 12, 2025

Creamy Green Enchilada Chicken Soup - featured image

Jump to Recipe·Print Recipe

There’s something magical about curling up with a big, steaming bowl of soup, especially when it’s packed with rich flavors and textures like this Creamy Green Enchilada Chicken Soup. I remember the first time I made this—it was one of those chilly evenings when nothing sounded better than comfort food that warms you from the inside out. One spoonful of this creamy, zesty, and slightly spicy soup, and I was hooked.

This recipe has quickly become one of my go-to meals for busy weeknights or lazy weekends. It’s cozy, flavorful, and comes together in under 30 minutes. Plus, it’s a great way to use up leftover chicken or rotisserie chicken. The green enchilada sauce adds a tangy kick that’s perfectly balanced by the creamy base. Trust me—this one’s a keeper!

Why You’ll Love This Recipe

Okay, let me tell you why this Creamy Green Enchilada Chicken Soup deserves a spot in your rotation. It’s one of those recipes that feels indulgent but is surprisingly easy to throw together.

Comfort in a bowl: Creamy, cheesy, and loaded with tender chicken and flavorful spices—it’s a hug in food form.
Easy to make: You’ll go from chopping to slurping in just about 25 minutes. Perfect for busy days!
One-pot magic: Less mess, fewer dishes—everything cooks together beautifully.
Customizable: Add your favorite toppings or tweak the spice level to make it just right for your family.
Make-ahead friendly: This soup tastes even better the next day, making it a great option for meal prep.

It’s the kind of recipe you’ll find yourself making again and again—whether you’re craving comfort food or just need something easy and delicious.

What Ingredients You’ll Need

This recipe is packed with simple, accessible ingredients that you might already have in your pantry or fridge. And don’t worry—I’ll walk you through why each one is important.

Cooked shredded chicken (3 cups) — Rotisserie chicken is a lifesaver here, but if you’ve got leftover roasted chicken, use that!
Green enchilada sauce (1 can / 10 oz) — The tangy, slightly spicy flavor is what gives this soup its signature taste. I love Hatch or Old El Paso.
Chicken broth (4 cups / 1 liter) — The base that ties everything together. Homemade is amazing, but store-bought works just fine.
Sour cream (1 cup / 225g) — For creaminess and tang. You can swap with Greek yogurt if you’re looking for a lighter option.
Cream cheese (4 oz / 115g, softened) — Makes the soup rich and velvety. Don’t skip this—it’s the secret to that creamy texture.
Canned green chiles (1 can / 4 oz) — Adds a mild heat and extra flavor. Look for the diced ones in the Mexican food aisle.
Spices: Garlic powder (1 tsp), onion powder (1 tsp), cumin (½ tsp), and smoked paprika (¼ tsp) — These give the soup depth and warmth.
Shredded cheese (1 cup / 100g) — Cheddar or Monterey Jack are my favorites. This melts into the soup for extra indulgence.
Fresh cilantro (optional, for garnish) — Adds color and a fresh kick.

Quick tip: If you’re missing an ingredient, don’t panic! This soup is forgiving—swap or omit as needed, and it’ll still be delicious.

Equipment Needed

You don’t need any fancy gadgets to make this Creamy Green Enchilada Chicken Soup. Here’s what I use:

Large pot or Dutch oven — Perfect for one-pot soups like this.
Wooden spoon or spatula — For stirring and scraping every last bit of flavor.
Measuring cups and spoons — Because soup is all about balance, and measurements matter.
Whisk — Helps get the cream cheese perfectly smooth without lumps.
Ladle — Makes serving so much easier (and less messy!).

That’s it! This recipe is as low-maintenance as it gets.

How to Make It: Step-by-Step

Let’s get cooking! Follow these steps, and you’ll have a pot of creamy, dreamy soup in no time.

Cook the aromatics: Heat a large pot over medium heat. Add 1 tablespoon of butter or olive oil, and sauté the garlic powder and onion powder for 30 seconds—it’ll smell amazing.
Add the liquids: Pour in the chicken broth and green enchilada sauce. Stir to combine, and bring to a simmer.
Add the chicken: Stir in the shredded chicken and canned green chiles. Let it simmer for 5 minutes to soak up all the flavors.
Make it creamy: Reduce the heat to low. Whisk in the softened cream cheese and sour cream until smooth. This step takes about 2-3 minutes—just keep whisking until there are no lumps.
Season and simmer: Add the cumin, smoked paprika, and a pinch of salt and pepper. Stir in the shredded cheese, and let the soup simmer for 10 minutes. It’ll thicken slightly and smell divine.
Serve and garnish: Ladle the soup into bowls, and top with fresh cilantro, extra shredded cheese, or a dollop of sour cream if you like. Serve with tortilla chips for dipping—it’s a game-changer!

That’s it! You’re officially a soup-making superstar.

My Best Tips & Techniques

Here are some tricks I’ve learned after making this soup more times than I can count:

Use softened cream cheese: Let it sit out for 30 minutes before using, or microwave it for 10 seconds. It blends so much better this way.
Don’t boil after adding dairy: Once the sour cream and cream cheese go in, keep the heat low to avoid curdling.
Taste and adjust: Everyone’s spice tolerance is different. Taste as you go, and add more cumin or paprika if you want a deeper flavor.
Add toppings: This soup is a blank canvas for toppings—try crushed tortilla chips, diced avocado, or a squeeze of lime.
Make it thicker: If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 5 minutes of simmering.

Follow these tips, and your soup will always turn out perfect.

Ways to Mix It Up

Once you’ve mastered the base recipe, here are some fun ways to make it your own:

Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper for extra heat.
Veggie Boost: Stir in a cup of corn, diced zucchini, or spinach during the last 5 minutes of cooking.
Protein Swap: Use cooked turkey or pork instead of chicken for a twist.
Low-Carb Version: Replace the green enchilada sauce with salsa verde and skip the shredded cheese.
Cheesy Upgrade: Stir in a handful of pepper jack cheese for a spicy, cheesy punch.

Get creative and make this recipe your own—you can’t go wrong!

Serving Ideas & Storage

Here’s how to serve and store this soup for maximum deliciousness:

How to Serve:

Top with crushed tortilla chips, shredded cheese, and fresh cilantro.
Serve with warm, crusty bread or cornbread on the side.
Pair with a simple green salad for a complete meal.

Storage Instructions:

Room Temperature: Store leftovers in an airtight container for up to 2 hours before refrigerating.
Refrigerator: Keeps well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop.

Pro tip: This soup thickens as it sits, so if reheating, add a splash of chicken broth or water to loosen it up.

Nutritional Info & Health Benefits

This soup is hearty and satisfying, and it has some surprising benefits!

Nutritional Info (per serving)
Calories:	320
Protein:	20g
Carbs:	12g
Fat:	22g
Fiber:	2g

Health Highlights: Packed with protein from chicken and cheese, and naturally low in carbs. Green chiles bring vitamin C and the chicken broth provides hydration and gut-healing collagen.

It’s indulgent but still offers some nutritional benefits—perfect for when you want comfort food without going overboard.

Final Thoughts

So, there you have it—my Creamy Green Enchilada Chicken Soup recipe! This is the kind of dish that makes you feel like a kitchen genius without breaking a sweat. It’s cozy, flavorful, and endlessly customizable.

If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @yourhandle. Seeing your creations seriously makes my day.

Happy cooking and enjoy every spoonful of this comforting soup!

FAQs

Q: Can I use red enchilada sauce instead of green?

A: Absolutely! The flavor will be slightly different—less tangy and more smoky—but still delicious. I’ve tried it both ways and loved them equally.

Q: Can I make this soup dairy-free?

A: Yes! Use a dairy-free cream cheese alternative and replace sour cream with plain coconut yogurt. Skip the shredded cheese or use a vegan option.

Q: How spicy is this soup?

A: It’s mildly spicy thanks to the green enchilada sauce and green chiles. If you prefer less heat, use a mild enchilada sauce and skip the chiles.

Q: Can I make this ahead of time?

A: Definitely! It keeps well in the fridge and tastes even better the next day as the flavors meld. Just reheat gently and enjoy.

Q: Can I use rotisserie chicken?

A: Yes! Rotisserie chicken is perfect for this recipe. Just shred it up and add it straight to the soup—it saves so much time.

Pin This Recipe!