Description

Green Chicken Enchilada Soup is a creamy, flavor-packed one-pot meal inspired by classic green enchiladas. Made with tender shredded chicken, green enchilada sauce, white beans, and warm spices, this easy Green Chicken Enchilada Soup recipe delivers bold, zesty flavor in every comforting spoonful. Perfect for weeknight dinners or meal prep, it’s hearty, satisfying, and simple to customize.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cups cooked shredded chicken
2 cups green enchilada sauce
1 (4-ounce) can diced green chiles
4 cups chicken broth
1 (15-ounce) can white beans, drained and rinsed
1 cup corn kernels
1 teaspoon ground cumin
1 teaspoon chili powder
4 ounces cream cheese, softened
½ cup heavy cream or half-and-half
Salt, to taste
Black pepper, to taste
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and cook until fragrant, about 1 minute.
Add shredded chicken, green enchilada sauce, diced green chiles, chicken broth, white beans, and corn. Stir to combine.
Season with cumin and chili powder. Bring to a gentle boil.
Reduce heat and simmer for 15–20 minutes to allow flavors to blend.
Add cream cheese and stir until completely melted and incorporated.
Pour in heavy cream or half-and-half and simmer for another 5 minutes.
Season with salt, black pepper, and fresh lime juice to taste.
Serve warm, garnished with chopped cilantro and desired toppings.

Notes

Use rotisserie chicken for convenience.Swap white beans for black beans for a different flavor profile.Add diced zucchini or bell peppers for extra vegetables.Make it spicier with jalapeños or extra green chiles.For a lighter version, use reduced-fat cream cheese and half-and-half.Mash some of the beans to naturally thicken the soup.