If you’re craving a comforting bowl of soup that feels like a warm hug, the Creamy Green Enchilada Chicken Soup Recipe is about to become your new favorite. This rich and flavorful soup blends tender chunks of chicken with creamy cheese, hearty white beans, vibrant green chiles, and the perfect hint of spice from enchilada sauce, making it irresistibly satisfying. Each spoonful offers a balanced combination of creamy texture and zesty Mexican-inspired flavors, ideal for cozy family dinners or gathering friends around the table.
Ingredients You’ll Need
Gathering simple yet vibrant ingredients is the secret to pulling together this soup’s incredible depth. Each component plays a crucial role in building layers of flavor, combining creaminess, spice, and freshness seamlessly.
- Cooked chicken, diced into 1/2″ chunks: The hearty protein base that gives the soup substance and satisfaction.
- White beans, rinsed and drained: Adds creaminess and fiber, making every bite nourishing and rich.
- Cream cheese, cubed and softened: Infuses luscious creaminess that melts beautifully into the broth.
- Corn (canned or frozen): Sweet bursts of texture contrast perfectly with the savory elements.
- Green chiles (4-ounce can): Brings a mild, smoky heat that makes the soup truly pop.
- Green enchilada sauce: The soul of the soup, providing authentic, vibrant enchilada flavor.
- Onion powder: Offers a gentle background aroma to round out the spice blend.
- Garlic powder: Adds depth and a warm, inviting scent.
- Chili powder: Enhances the mild heat with a smoky undertone.
- Salt: Balances all flavors and lifts the dish.
- Chicken broth: The flavorful liquid base that ties all ingredients together.
- Tortilla strips: Crispy topping that adds fun crunch and texture.
- Shredded cheddar cheese: Melts on top for a gooey, cheesy finish.
- Sour cream: Adds tangy creaminess and cools the slight spice.
- Large avocado, diced: Creamy and fresh garnish to complement the soup.
- Fresh chopped cilantro: Bright herbal notes for the perfect finishing touch.
How to Make Creamy Green Enchilada Chicken Soup Recipe
Step 1: Prepare the Base
Start by heating your chicken broth in a large pot on medium heat. Toss in the diced cooked chicken, rinsed white beans, corn, and green chiles. Add the onion powder, garlic powder, chili powder, and salt to introduce your spices early so they meld with the broth.
Step 2: Add the Creamy Elements
Once the soup mixture is warmed through, gradually stir in the cream cheese cubes and the green enchilada sauce. Stir continuously to ensure the cream cheese melts completely, thickening the soup and giving it a velvety texture that makes this Creamy Green Enchilada Chicken Soup Recipe so special.
Step 3: Simmer to Combine Flavors
Lower the heat to a gentle simmer and cook the soup for about 30 minutes, which allows all the flavors to marry beautifully. Stir occasionally to prevent sticking and keep the cream cheese well incorporated.
Step 4: Final Touches
Once the soup is thickened and flavorful, remove from heat. This is your moment to check seasoning and adjust salt or spice levels if necessary before serving.
How to Serve Creamy Green Enchilada Chicken Soup Recipe
Garnishes
The best part? Topping your soup with crunchy tortilla strips, shredded cheddar cheese, a dollop of sour cream, fresh diced avocado, and a sprinkle of chopped cilantro makes every bowl look and taste restaurant-worthy. These garnishes add texture, richness, and a fresh kick of flavor.
Side Dishes
Pair this soup with warm, buttery cornbread or crispy tortilla chips to scoop up every last drop. A simple green salad with a lime vinaigrette can also provide a refreshing contrast to the soup’s rich creaminess.
Creative Ways to Present
For a festive touch, serve the soup in individual bread bowls or mini cast iron skillets. You could also layer the soup with cheese and tortilla strips in clear cups for party-friendly, handheld delights. These creative presentations will wow anyone lucky enough to dig in.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and flavor. The spices deepen overnight, making leftovers often taste even better!
Freezing
You can freeze the soup in portions using freezer-safe containers or heavy-duty ziplock bags. Just make sure it has cooled completely before freezing to maintain the creamy texture. It will keep well for up to 3 months.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of chicken broth or water to loosen the consistency. Avoid microwaving at high heat to prevent the cream from separating.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken works wonderfully and saves you time, adding even more flavor with its seasoned meat.
Is it possible to make this soup vegetarian?
Yes! Simply swap the chicken broth for vegetable broth and omit the chicken. You could add extra beans or veggies like zucchini for added heartiness.
Can I substitute the green enchilada sauce with red?
Definitely. Red enchilada sauce will give the soup a slightly different flavor profile but keep that warm, spicy essence.
How can I make this soup spicier?
Add extra green chiles, a pinch of cayenne pepper, or a splash of your favorite hot sauce to dial up the heat to your preference.
What’s the best way to shred the chicken for this recipe?
For tender, evenly sized pieces, dice cooked chicken into half-inch chunks or shred using two forks for a softer texture that melds nicely with the soup.
Final Thoughts
There’s something genuinely comforting about the Creamy Green Enchilada Chicken Soup Recipe that makes it a true crowd-pleaser, and now you’ve got the secret to bringing this warmth to your own kitchen. Whether it’s a chilly night or you simply want a flavorful, wholesome meal, this soup hits every mark beautifully. I can’t wait for you to try it out and see how it transforms your dinner routine into a fiesta of flavors and cozy vibes.
Print
Creamy Green Enchilada Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Green Enchilada Chicken Soup is a flavorful, comforting dish combining tender diced chicken, white beans, cream cheese, corn, and green chilies in a rich enchilada sauce broth. Topped with cheddar cheese, sour cream, avocado, and fresh cilantro, it offers a delicious, creamy twist on classic enchilada flavors, perfect for a cozy meal.
Ingredients
Soup Base
- 2 cups cooked chicken, diced into 1/2 inch chunks
- 2 (15-ounce) cans white beans, rinsed and drained
- 4 ounces cream cheese, cubed and softened
- 1 cup corn, canned or frozen
- 1 (4-ounce) can green chiles
- 1 (14-ounce) can green enchilada sauce (or red)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
Toppings
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Fresh chopped cilantro
Instructions
- Prepare Ingredients: Dice the cooked chicken into 1/2 inch chunks. Rinse and drain the white beans. Cube and soften the cream cheese to ensure it melts smoothly into the soup.
- Combine Soup Ingredients: In a large pot over medium heat, add the chicken broth, enchilada sauce, white beans, corn, green chiles, diced chicken, cream cheese, onion powder, garlic powder, chili powder, and salt. Stir well to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes. This allows the flavors to meld and the cream cheese to melt completely, creating a creamy texture.
- Adjust Seasoning: Taste the soup and adjust seasoning if necessary by adding more salt or chili powder according to preference.
- Serve with Toppings: Ladle the soup into bowls. Top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and a sprinkle of fresh chopped cilantro for freshness and added flavor.
Notes
- For a spicier soup, use red enchilada sauce instead of green.
- Use fresh corn if available for a sweeter flavor.
- To make this soup lower calorie, reduce the amount of sour cream or use a light version.
- Leftovers keep well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
