Green Chile Chicken Enchilada Soup

Why You’ll Love This Recipe

Green Chile Chicken Enchilada Soup is a warm, hearty, and flavorful meal that combines all the zesty goodness of enchiladas in a comforting bowl of soup. With tender shredded chicken, green chiles, creamy cheese, and a touch of spice, this dish is perfect for cozy nights, easy meal preps, or serving a crowd. It’s rich, satisfying, and packed with Southwestern flair.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded chickenoniongarlicgreen chilesenchilada saucemonterey jack cheesecream cheesechicken brothcuminchili powdersaltpepperolive oiloptional toppings: cilantro, sour cream, avocado, tortilla strips

directions

In a large pot, heat olive oil over medium heat. Add diced onions and cook until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add green chiles, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine.

Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

Stir in the shredded chicken and cubed cream cheese. Cook, stirring, until the cream cheese is fully melted and incorporated.

Gradually add shredded Monterey Jack cheese, stirring until melted and smooth.

Simmer for another 5-10 minutes to allow flavors to blend.

Serve hot with your favorite toppings like chopped cilantro, sour cream, avocado, and crispy tortilla strips.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes

Variations

Use rotisserie chicken for convenience and added flavor.

Swap Monterey Jack for pepper jack cheese for extra heat.

Add corn or black beans for added texture and heartiness.

Use low-fat cream cheese for a lighter version.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat or in the microwave until heated through.Freeze for up to 2 months and thaw overnight before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, combine all ingredients except cheeses in the slow cooker. Cook on low for 6-8 hours, then stir in cheeses 30 minutes before serving.

Is this soup spicy?

It has a mild to medium spice level, depending on the green chiles and enchilada sauce used.

Can I make it dairy-free?

Use dairy-free cheese alternatives and coconut cream instead of cream cheese.

Can I use red enchilada sauce?

Yes, but it will change the flavor profile to be more tomato-based and robust.

Is this soup gluten-free?

Yes, as long as the enchilada sauce and chicken broth are gluten-free.

Can I make it vegetarian?

Yes, substitute chicken with beans or vegetables and use vegetable broth.

What if I don’t have enchilada sauce?

You can make a quick version using tomato sauce, spices, and a bit of broth.

Can I add rice?

Absolutely, stir in cooked rice just before serving for extra bulk.

How can I thicken the soup?

Let it simmer uncovered to reduce or add a cornstarch slurry if needed.

Can I make this soup ahead of time?

Yes, it reheats beautifully and the flavors deepen overnight.

Conclusion

Green Chile Chicken Enchilada Soup delivers all the comfort and flavor of enchiladas in a rich, cheesy soup form. Easy to make and endlessly customizable, it’s the perfect go-to for weeknight dinners, cozy lunches, or sharing with loved ones. Try it once, and it may just become your new favorite soup recipe.

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