Creamy Green Chicken Enchilada Soup

This creamy green chicken enchilada soup is the perfect cozy meal that combines the tangy flavors of green enchilada sauce with tender shredded chicken and creamy white beans. It’s a satisfying bowl of comfort that warms you from the inside out, great for busy weeknights or when you need a quick dinner that feels special.

I first made this soup when I had leftover rotisserie chicken and a craving for something southwestern. It quickly became a family favorite because it hits just the right balance of creamy, spicy, and bright.

Ingredients

• Olive oil: Use good quality extra virgin olive oil for a subtle fruity flavor when sautéing
• Onion: Adds sweetness and builds the base flavor choose a firm medium onion
• Chicken broth: A low sodium version helps control salt levels while adding richness to the soup
• Green enchilada sauce: Mild variety works well for beginner palates and adds authentic green chile flavor
• White beans: Canned and rinsed to add creamy texture and fiber effortlessly
• Corn: Adds natural sweetness and slight crunch drain canned corn well to avoid excess liquid
• Mild green chilies: Bring subtle heat and a hint of smokiness
• Chili powder: Choose one without added salt for balanced seasoning
• Garlic powder: Quick and easy way to infuse garlic flavor without peeling cloves
• Ground cumin: Provides earthy warmth and enhances the southwestern profile
• Smoked paprika: Adds depth and smokiness Spanish smoked paprika is ideal if available
• Dried oregano: Brings a herbal note that complements the spices
• Cream cheese: Softened to melt smoothly and create that creamy mouthfeel room temperature helps it incorporate better
• Cooked or rotisserie chicken: Shredded for tender bits throughout the soup
• Salt and pepper: To taste for final seasoning
• Optional toppings: Shredded Mexican cheese fresh cilantro creamy avocado slices bright lime wedges and crispy tortilla strips all add texture and extra flavor

Instructions

Sauté the Aromatics:

Heat olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chopped onion and cook for five to seven minutes until softened and lightly golden. This step builds a sweet and savory foundation for the soup.

Combine the Base Ingredients:

Add the chicken broth green enchilada sauce white beans corn green chilies chili powder garlic powder cumin smoked paprika and oregano to the pot. Stir to combine all the flavors.

Simmer the Soup:

Turn the heat to high and bring everything to a boil. Once boiling partially cover the pot with the lid and reduce the heat to maintain a gentle simmer for five minutes. This allows the flavors to meld beautifully.

Incorporate the Cream Cheese:

Cut the cream cheese into smaller pieces and microwave in 20 to 30 second bursts until very soft. Stir the softened cream cheese into the simmering soup until it melts completely and the soup becomes creamy and smooth.

Add the Chicken:

Fold in the shredded cooked chicken and let the soup cook for another five minutes to heat the chicken through and marry the flavors.

Season and Serve:

Taste the soup and add salt and pepper as needed. Ladle into bowls and offer optional toppings like shredded cheese fresh cilantro creamy avocado slices lime wedges for brightness and crunchy tortilla strips for texture.

Storage Tips Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat to avoid breaking the cream cheese. You can also freeze the soup for up to three months. Thaw overnight in the fridge before warming. Give it a good stir as cream cheese may separate slightly during freezing but will come back together with gentle reheating.

Ingredient Substitutions

If you cannot find green enchilada sauce try using tomatillo salsa or green chili salsa for a similar tangy slightly spicy effect. Swap white beans for cannellini or great northern beans if preferred. Make sure to rinse canned beans well to reduce excess sodium. If you want more heat add a jalapeño or chipotle in adobo to taste.

Serving Suggestions

Serve with warm corn tortillas or tortilla chips for dipping. Top with fresh lime juice and chopped cilantro for brightness. A side of Mexican rice or a simple green salad complements the richness of the soup nicely.

Seasonal Adaptations

Add fresh roasted corn instead of canned during late summer for enhanced sweetness. In winter swap canned beans for dried beans soaked overnight and cooked for a heartier texture. Add diced fresh green chilies or jalapeños when in season for a spicier kick.

This soup is a delicious blend of creamy and tangy southwestern flavors sure to satisfy and warm you through the coldest nights.

FAQs about Recipes

→ What type of chicken works best for this soup?

Cooked or rotisserie chicken shredded finely blends well, adding moist texture and rich flavor without extra cooking time.

→ Can I adjust the soup’s spice level?

Yes, use mild or hot green enchilada sauce and vary the chili powder amount to suit preferred heat intensity.

→ What alternatives exist for cream cheese in this soup?

Sour cream or a soft cheese like queso fresco can be used to maintain creaminess with a slight tang.

→ Are there recommended toppings to enhance the dish?

Fresh cilantro, diced avocado, shredded cheese blends, lime wedges, and crunchy tortilla strips add layers of flavor and texture.

→ Can this dish be prepared ahead of time?

Yes, flavors develop more after resting. Reheat gently on the stove while stirring to maintain creaminess.