I love how this soup delivers big flavor with very little effort. The green enchilada sauce adds a tangy, slightly spicy depth that makes the broth taste rich and vibrant. The shredded chicken makes it filling, while the corn adds a subtle sweetness that balances the savory spices.
I also appreciate how flexible this recipe is. I can make it on a weeknight without stress, and it still tastes like something special. It reheats beautifully, which makes it perfect for meal prep. Plus, I can easily customize the toppings depending on what I have in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon chili powder 3 cups cooked shredded chicken 1 (10 oz) can green enchilada sauce 4 cups chicken broth 1 (15 oz) can corn, drained 1 (4 oz) can diced green chilies 1/2 cup heavy cream (or half-and-half) 1 cup shredded Monterey Jack or Mexican blend cheese Salt and black pepper to taste Fresh cilantro, for garnish
Directions
I start by heating the olive oil in a large pot over medium heat. Once it’s warm, I add the diced onion and cook it for about 3 to 4 minutes, until it softens and becomes fragrant.
Next, I stir in the minced garlic, cumin, and chili powder. I let the spices cook for about 30 seconds to release their flavor.
I then add the shredded chicken, green enchilada sauce, chicken broth, corn, and diced green chilies. I stir everything together and bring the soup to a gentle boil. Once it starts bubbling, I reduce the heat and let it simmer for 15 to 20 minutes so the flavors can blend beautifully.
After simmering, I stir in the heavy cream and shredded cheese. I let the soup cook for another 5 minutes, just until the cheese melts and the texture becomes creamy and smooth. I season it with salt and black pepper to taste.
When serving, I like to garnish it with fresh cilantro. Sometimes I also add tortilla strips, sliced avocado, sour cream, or extra cheese for even more flavor and texture.
For a thicker soup, I blend about 1 cup of the soup and stir it back into the pot. I find this makes it extra rich without needing more cream.
I find that it’s perfect for a family dinner, and I often have enough leftovers for lunch the next day.
Variations
When I want a little extra heat, I add a pinch of cayenne pepper or use a spicier green enchilada sauce. If I prefer a lighter version, I substitute half-and-half for the heavy cream or reduce the cheese slightly.
For a heartier soup, I sometimes add black beans or cooked rice. If I’m looking for a lower-carb option, I skip any starchy additions and load up on extra chicken and chilies instead.
I also enjoy swapping the Monterey Jack for pepper jack cheese when I want more spice.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, which makes it even better the next day.
When reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much in the fridge, I add a splash of chicken broth or milk to loosen it up. I can also reheat individual portions in the microwave, stirring halfway through to ensure even heating.
This soup can also be frozen for up to 2 months. I let it cool completely before freezing, and I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken to save time. I simply shred it and add it directly to the soup.
Can I make this soup in a slow cooker?
I can add all the ingredients except the cream and cheese to a slow cooker and cook on low for 4 to 6 hours. I stir in the cream and cheese at the end until melted.
Is this soup very spicy?
I find it mildly spicy, depending on the enchilada sauce and green chilies I use. I can easily adjust the heat level to suit my taste.
Can I make it dairy-free?
I can omit the cream and cheese or use dairy-free alternatives. The soup will be slightly less creamy but still flavorful.
How can I make the soup thicker?
I blend one cup of the soup and stir it back in, which naturally thickens the texture without adding extra dairy.
Conclusion
I love how this Green Enchiladas Chicken Soup turns simple ingredients into something comforting and full of flavor. It’s creamy, satisfying, and easy enough for a weeknight meal. Whenever I want a warm, hearty dish that feels both cozy and bold, this is the recipe I reach for.
Creamy Green Enchiladas Chicken Soup loaded with shredded chicken, green enchilada sauce, sweet corn, and melty cheese. This easy one-pot Mexican soup is bold, comforting, and perfect for cozy weeknight dinners.
Author:Ella
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Mexican-inspired
Diet:Gluten Free
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
3 cups cooked shredded chicken
1 (10 oz) can green enchilada sauce
4 cups chicken broth
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1/2 cup heavy cream (or half-and-half)
1 cup shredded Monterey Jack or Mexican blend cheese
Salt and black pepper to taste
Fresh cilantro, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Stir in garlic, cumin, and chili powder. Cook for 30 seconds until fragrant.
Add shredded chicken, green enchilada sauce, chicken broth, corn, and green chilies. Stir well to combine.
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to allow flavors to blend.
Stir in heavy cream and shredded cheese. Cook for another 5 minutes until cheese is melted and soup is creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro. Optional toppings: tortilla strips, avocado slices, sour cream, or extra cheese.
Notes
For extra thickness, blend 1 cup of the soup and stir it back in for a richer texture.
Rotisserie chicken works perfectly for a quick shortcut.
For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
Add a squeeze of fresh lime juice before serving for brightness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
