Creamy Green Enchilada Chicken Soup (30 Minutes)
This green enchilada chicken soup channels everything you love about green chicken enchiladas into a one pot meal that is ready in about 30 minutes. Tender shredded chicken, black beans, and corn swim in a creamy, tangy, mildly spiced broth.
It tastes like you spent all day on it, but the whole thing happens on the stovetop while you slice a few toppings. Weeknights should taste this good.
Why This Soup Hits the Spot
The jarred green enchilada sauce does a lot of the heavy lifting here. It brings bright tomatillo tang, roasted chile depth, and enough spice to keep things interesting without overwhelming anyone.
Cream cheese melts in at the end and turns the broth velvety without muting the green chile flavor. You get a spoonful of chicken, beans, and corn in every bite, and you can pile on whatever toppings you like.
Ingredients
- 1 tbsp neutral oil: vegetable or avocado oil work well
- 1 medium yellow onion, diced
- 3 garlic cloves, minced: use fresh garlic, not jarred
- 1 tsp ground cumin
- 4 cups low sodium chicken broth
- 1 (16 oz) jar green enchilada sauce: look for one with simple ingredients
- 1 (4 oz) can diced green chiles: mild or hot, whichever you prefer
- 1 ½ lbs boneless skinless chicken thighs: breasts work too, see the note in the tips
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels: no need to thaw
- 4 oz cream cheese, softened: full fat gives the smoothest result
- Kosher salt and black pepper
- Toppings: tortilla strips, diced avocado, sour cream, fresh cilantro, lime wedges
Variations / Substitutions
- Use chicken breasts: keep the cook time the same but check for doneness at 12 minutes because they dry out faster than thighs.
- Swap the beans: pinto beans or chickpeas work, or leave them out if you want a lighter soup.
- Add more heat: stir in a minced jalapeño with the onion or use hot diced green chiles.
- Make it dairy free: replace the cream cheese with a splash of full fat coconut milk stirred in at the end.
- Change the protein: this is also great with leftover shredded rotisserie chicken stirred in at the end. Skip the simmering step and just heat it through.
If you like the green chile flavor but want something thicker, try my chicken tortilla soup with salsa verde.
How to Make Green Enchilada Chicken Soup
Step 1: Sauté the Aromatics
Set a large Dutch oven or heavy pot over medium heat and add the 1 tbsp oil. Once it shimmers, stir in the diced onion and cook for about 5 minutes, until the edges turn translucent. Add the minced garlic and 1 tsp cumin, and cook 30 seconds more, stirring constantly so the garlic does not burn.
The kitchen will smell like warm cumin and onion right away. That is your cue the soup base is ready for liquid.
Step 2: Simmer the Soup
Pour in the 4 cups chicken broth, the entire jar of green enchilada sauce, and the can of diced green chiles. Stir everything together, then nestle the chicken thighs into the liquid. Raise the heat to high and bring the soup to a boil. Once it boils, lower the heat to a steady simmer and cook uncovered for 15 minutes, or until the chicken reaches 165°F at the thickest part.
You will see the broth deepen in color and the chicken will start to look opaque and firm. That is how you know it is cooked through without having to cut into it early.
Step 3: Shred the Chicken and Make It Creamy
Use tongs to transfer the cooked chicken to a cutting board. Let it cool for a minute, then shred it with two forks. While the chicken rests, stir the drained black beans and frozen corn into the pot and let them warm through for about 3 minutes. Drop the 4 oz cream cheese into the soup in a few pieces and whisk until it melts completely and the broth looks smooth. Return the shredded chicken to the pot and stir to combine. Taste the soup and season with salt and pepper.
The broth will go from brothy to creamy as the cream cheese dissolves. If the soup ever looks too thick for your liking, splash in a little more broth or water.
Step 4: Ladle and Finish with All the Toppings
Ladle the soup into bowls while it is still steaming hot. Top each bowl with a handful of tortilla strips, a few slices of avocado, a dollop of sour cream, fresh cilantro, and a squeeze of lime.
The toppings are not just decoration here. The crunchy strips, cool avocado, and bright lime juice all cut through the richness and make every spoonful taste balanced.
Tips for the Best Soup
- The green enchilada sauce you pick sets the tone. Some are tangier, some are spicier. I like the one with tomatillos and green chiles listed first, without added sugar.
- Chicken thighs stay moist even if you simmer them a little longer, but if you use breasts, start checking at 12 minutes so they do not get chalky.
- If the cream cheese is cold, it can seize up in the hot broth. Take it out of the fridge when you start cooking so it softens, or microwave it for 15 seconds before adding it.
- For a thicker soup without more cream cheese, puree a ladleful of the beans and broth in a blender, then stir it back in.
Storing Leftovers
- Refrigerate: the soup keeps well in a sealed container for up to 4 days. The broth may thicken as it sits, so add a splash of broth when you reheat it.
- Reheating: warm gently on the stovetop over medium heat, stirring occasionally until hot. You can also microwave individual portions in a minute bursts, stirring between.
- Freezing: freeze the soup without the cream cheese for up to 3 months. Thaw overnight, then reheat and stir in the cream cheese to finish.
What to Serve With Green Enchilada Chicken Soup
A side of warm flour tortillas or a simple cheese quesadilla turns this soup into a more filling meal without any extra work. I also like a crunchy cabbage slaw dressed with lime and salt on the side. The crisp, tangy slaw plays off the creamy broth the same way the avocado does.
Frequently Asked Questions
Can I use leftover or rotisserie chicken?
Yes. Skip the whole simmering step. Add 3 cups of shredded cooked chicken to the pot along with the beans and corn, and heat through before stirring in the cream cheese.
How can I make this in a slow cooker?
Sauté the onion and garlic on the stovetop first, then transfer them to a slow cooker with the broth, enchilada sauce, green chiles, and chicken. Cook on low for 4 to 5 hours. Remove the chicken and shred it, then return it to the pot with the beans, corn, and cream cheese. Stir and serve.
Is this soup spicy?
It has a gentle warmth from the green chiles and enchilada sauce, but it is not a hot soup. Use mild chiles and a mild enchilada sauce if you are sensitive to spice, or add a chopped jalapeño if you want more heat.
Can I freeze the soup with the cream cheese already added?
The cream cheese can separate a little when frozen and thawed. For the best texture, freeze the soup before adding the cream cheese, then stir it in when you reheat. If you do freeze the finished soup, whisk it well as it warms and it will come back together.
Green Enchilada Chicken Soup Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cumin and cook 30 seconds.
- Pour in broth, enchilada sauce, and green chiles. Add chicken, bring to a boil, then simmer uncovered 15 minutes until chicken reaches 165°F.
- Remove chicken, shred, and set aside. Stir beans and corn into the pot and warm 3 minutes. Add cream cheese, whisk until smooth, then return shredded chicken. Season with salt and pepper.
- Ladle into bowls and top with tortilla strips, avocado, sour cream, cilantro, and lime.
