Creamy Green Chicken Enchilada Soup Recipe

Creamy Green Chicken Enchilada Soup is an easy weeknight meal made with tender chicken, green enchilada sauce, beans, corn, broth, and a creamy finish. It has the comforting character of chicken soup with the familiar ingredients of green enchiladas, yet it comes together in one pot in about 40 minutes. The soup is filling without being heavy, and its mild, savory flavor can be adjusted for children or increased with jalapeños and hot sauce.

Essential Concepts

• Use cooked chicken to shorten preparation time.
• Green enchilada sauce provides the soup’s main flavor.
• Cream cheese creates a thick, creamy texture.
• Add dairy over low heat to prevent curdling.
• Store leftovers for up to four days in the refrigerator.

Why This Soup Works for a Weeknight Dinner

This recipe uses practical ingredients that require little preparation. Rotisserie chicken, leftover roasted chicken, or poached chicken all work well. Canned beans and corn reduce cooking time, while green enchilada sauce supplies acidity, chiles, spices, and depth in one ingredient.

The soup also has a useful balance of textures. Shredded chicken provides substance, beans add creaminess and fiber, and corn contributes a gentle sweetness. Cream cheese thickens the broth without requiring a separate flour-based sauce.

For a thinner soup, add more chicken broth. For a thicker version, mash some of the beans before adding them to the pot. If you enjoy enchilada-inspired meals, you may also like these sweet potato and turkey enchiladas.

Ingredients

Soup

• 2 tablespoons olive oil, 30 mL
• 1 medium yellow onion, diced, about 1½ cups or 225 g
• 3 cloves garlic, minced
• 1 teaspoon ground cumin, 2 g
• 1 teaspoon dried oregano, 1 g
• 1 teaspoon chili powder, 2 g
• 4 cups low-sodium chicken broth, 950 mL
• 2 cans green enchilada sauce, 10 ounces each or 283 g each
• 2 cans white beans, drained and rinsed, 15 ounces each or 425 g each
• 1½ cups corn kernels, about 225 g
• 3 cups cooked shredded chicken, about 450 g
• 4 ounces cream cheese, 113 g, softened and cut into small pieces
• ½ cup sour cream, 120 g
• 1 tablespoon fresh lime juice, 15 mL
• ½ teaspoon kosher salt, plus more as needed
• ¼ teaspoon black pepper, 1 g

Optional Toppings

• Chopped fresh cilantro
• Diced avocado
• Shredded Monterey Jack or Mexican cheese
• Thinly sliced green onions
• Crushed tortilla chips
• Lime wedges
• Sliced jalapeños
• Sour cream

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
2. Add the garlic, cumin, oregano, and chili powder. Cook for 30 seconds, just until fragrant. Avoid browning the garlic, since it can become bitter.
3. Pour in the chicken broth and green enchilada sauce. Add the beans, corn, shredded chicken, salt, and black pepper. Stir well.
4. Bring the soup to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 15 minutes. Stir occasionally so the beans do not settle and stick to the bottom of the pot.
5. Lower the heat. Add the cream cheese in small pieces and stir until fully incorporated. This may take several minutes. Do not allow the soup to boil after adding the cream cheese.
6. Remove the pot from the heat. Stir in the sour cream and lime juice. Taste and adjust the salt, pepper, or lime juice as needed.
7. Ladle the soup into bowls and add the toppings of your choice. Serve immediately with lime wedges or tortilla chips.

Preparation Tips

Soften the cream cheese before cooking. Cold cream cheese can form small lumps when added to hot broth. If necessary, place it in a bowl and microwave it for 10 to 15 seconds before cutting it into pieces.

Use low-sodium broth and taste the soup near the end. Green enchilada sauces vary considerably in salt level, so adding a large amount of salt at the beginning can result in an overly salty dish.

For greater heat, use a hot green enchilada sauce, add one diced jalapeño with the onion, or stir in a small amount of canned green chiles. For a milder soup, choose a mild sauce and omit the jalapeño.

Freshly cooked chicken is not required. To cook chicken for this recipe, place boneless, skinless chicken breasts in a saucepan with enough broth or water to cover them. Simmer gently until the internal temperature reaches 165°F, or 74°C. Cool slightly, then shred with two forks.

Substitutions

Cannellini beans, great northern beans, or navy beans can replace the white beans. Pinto beans also work, though they produce a stronger flavor and darker appearance.

Greek yogurt may replace the sour cream, but add it after removing the pot from the heat. Monterey Jack, pepper Jack, or mild cheddar can be used as toppings.

For a dairy-free version, omit the cream cheese and sour cream. Blend one cup of the beans with a small amount of broth before returning the mixture to the pot.

Storage and Reheating

Cool leftover soup promptly and store it in a covered container in the refrigerator for up to four days. Reheat individual portions in the microwave or warm the soup in a saucepan over low heat. Stir frequently and avoid boiling, since high heat can cause the dairy to separate.

The soup can be frozen, although the cream-based texture may change slightly after thawing. For better results, freeze the soup before adding the cream cheese and sour cream. Thaw it overnight in the refrigerator, reheat gently, and add the dairy near the end.

Frequently Asked Questions

Can I make creamy green chicken enchilada soup in a slow cooker?

Yes. Add the broth, enchilada sauce, beans, corn, seasonings, and raw boneless chicken to the slow cooker. Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165°F, or 74°C. Shred the chicken, return it to the cooker, and add the cream cheese and sour cream during the final 20 to 30 minutes.

Can I use leftover turkey instead of chicken?

Yes. Cooked turkey is a suitable substitute in equal quantity. Its flavor pairs well with green enchilada sauce, beans, corn, and lime.

Why did my cream cheese not melt smoothly?

The soup may have been too hot, or the cream cheese may have been added in one large piece. Reduce the heat, use softened cream cheese, and add it in small pieces while stirring. A whisk can help smooth the broth.

How can I thicken the soup?

Mash some of the beans against the side of the pot, blend one cup of the soup and return it to the pot, or simmer the soup uncovered for several additional minutes. Avoid adding flour directly to the finished soup, since it may form lumps.

What should I serve with this soup?

Tortilla chips, warm corn tortillas, a simple green salad, or sliced avocado pair well with the soup. Lime, cilantro, and shredded cheese provide fresh contrast to the creamy broth. For additional background on a similar creamy green chicken enchilada soup, see Salt & Lavender’s recipe guide.