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This easy creamy green chicken enchilada soup recipe has a wonderful seasoning blend, a rich broth, and uses rotisserie chicken! It has a bit of a kick but isn’t too spicy.
Try my Creamy White Chicken Chili or Creamy Chicken Enchiladas next.
Why you’ll love it
Readers love my Chicken Enchilada Soup (with red enchilada sauce), so I had to create one with green enchilada sauce too! Boy, is this soup ever tasty. I just loved Mexican-inspired flavors. And the good news is that it uses everyday ingredients and canned goods.
There’s plenty of corn and cannellini beans simmered in the perfectly seasoned broth. It’s creamy with a little bit of tanginess and perfectly indulgent thanks to cream cheese. I think that you’ll also appreciate just how simple it is to throw together after a busy day.
What you’ll need
- Olive oil – for sautéing
- Onion – I like sweet onions (Vidalia, Walla Walla, etc.)
- Chicken broth – the base of the soup
- Canned goods – we’re using mild green enchilada sauce, white beans, corn, and green chilies (also mild)
- Seasoning blend – my signature mix includes chili powder (most varieties aren’t hot), garlic powder, ground cumin, smoked paprika, and dried oregano
- Cream cheese – I like Philadelphia brand
- Chicken – we’re using rotisserie for ease
Pro tip
While I would consider this soup more zesty than spicy (and I’m a bit of a wimp), spice tolerance levels do vary. If you’re very sensitive, you could pare it down to one can of green chilies, use a whole block of cream cheese, top with sour cream, etc.
How to make green chicken enchilada soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil in a large pot, and sauté the onions until lightly browned. Stir in the remaining ingredients apart from the cream cheese, chicken, and salt & pepper. Bring to a boil, and then let it simmer gently.
Microwave the cream cheese until very soft, then stir it into the soup until incorporated. Stir in the rotisserie chicken, and heat until warmed through. Give it a taste, and season with salt & pepper as needed. Top with the suggestions below.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- As always, I prefer making soup in a sturdy cast iron Dutch oven and dishing it up with this ladle.
- Clean up with these reusable Swedish dishcloths.
- These Souper Cubes are fabulous for storing individual portions of soup.
Substitutions and variations
- Any type of canned white bean will work! Cannellini, great northern, etc.
- You can skip the cream cheese if desired, or if you want it extra creamy, add in the whole block of Philly.
- If using heavy cream instead, I recommend adding in lime juice to give it acidity.
What to serve with green chicken enchilada soup
- I suggest pairing it with this bright and vibrant Avocado Corn Salad or Texas Caviar. And chips with my restaurant-style Easy Guacamole Recipe and Pico de Gallo is a must!
- You can also toss your favorite salad greens with my Chipotle Ranch Dressing.
- And for pure comfort food, make my Extra Cheesy Garlic Bread.
Leftovers and storage
- Store for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat on the stove for best results, but don’t overcook and dry out the chicken.
- It’s ok to freeze it for up to 3 months, but there’s a chance the texture may change a little bit.
More Mexican-inspired recipes
If you made this creamy green enchilada soup, please leave a star rating and review below! Or tag me on Instagram in your photos. I love to see them.
Creamy Green Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cups chicken broth
- 2 (15 ounce) cans green enchilada sauce I use mild
- 2 (14 ounce) cans white beans drained & rinsed
- 1 (12 ounce) can corn drained
- 2 (4 ounce) cans mild green chilies
- 1 tablespoon chili powder see note
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese softened, see note
- 2 cups cooked/rotisserie chicken shredded
- Salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, cilantro, avocado, lime wedges, tortilla strips, etc.
Instructions
- Add the oil and onion to a Dutch oven or soup pot and sauté over medium-high heat until softened and lightly browned (about 5-7 minutes).
- Add the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Cover with the lid slightly open and turn the heat down so it's simmering gently for 5 minutes.
- Cut the cream cheese into smaller pieces and microwave it in 20-30 second intervals until it's super soft, then add it to the soup. Stir it for a few minutes until it's melted in and smooth.
- Stir in the chicken and cook for another 5 minutes or so.
- Season the soup with salt & pepper as needed and serve with toppings as desired.
Notes
- To save time, prep your toppings while the soup cooks.
- 4 oz. is half a block of Philly cream cheese.
- Spice level: this soup has a bit of a kick to it even when using mild chili powder, enchilada sauce, and green chilies, so keep that in mind! You could always add the whole block of cream cheese to the soup and/or top bowls with sour cream for a cooling effect, and only use one can of green chilies and reduce the chili powder.
- Most chili powder blends are fairly mild, but be sure to check yours if spice is an issue.
- Serves 4-6 depending on portion size/what you top it with. Nutrition info doesn’t contain any toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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