EASY GREEN CHILE ENCHILADA SOUP

Craving the warm, comforting flavors of enchiladas but short on time? Forget the rolling and layering – this Easy Green Chile Chicken Enchilada Soup delivers all the deliciousness in a bowl! Imagine tender chicken, savory green chiles, and a rich, cheesy broth, all ready in under an hour. Get ready to dive into a soup that’s both incredibly satisfying and surprisingly simple to make!

Gathering Your Heavenly Ingredients

Here’s what you’ll need to create this bowl of comfort. Don’t worry if you don’t have *exactly* everything – substitutions are totally welcome in my kitchen!

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (4 ounce) can diced green chiles, undrained (mild, medium, or hot, your choice!)
• 6 cups chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 pound cooked chicken, shredded (rotisserie chicken works great!)
• 1 (10 ounce) can enchilada sauce (green chile enchilada sauce preferred)
• 8 ounces cream cheese, softened
• Salt and pepper to taste

For the Toppings (because toppings make everything better!):

• Shredded cheddar cheese or Monterey Jack cheese
• Sour cream or Greek yogurt
• Chopped cilantro
• Diced avocado
• Tortilla chips, crushed
• Lime wedges

Step-by-Step to Enchilada Soup Bliss

Let’s get cooking! This recipe is so easy, even beginners can nail it. I’ll walk you through each step.

Preparing the Flavor Base:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and chopped bell pepper and cook for another 2 minutes, until fragrant.
4. Stir in the diced green chiles.

Building the Soup:

1. Pour in the chicken broth, black beans, corn, cumin, chili powder, and cayenne pepper (if using).
2. Bring the mixture to a simmer.
3. Add the shredded cooked chicken and green enchilada sauce. Stir well.
4. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld. This is a crucial step – don’t rush it! The longer it simmers, the better the flavor.

The Creamy Secret:

1. Reduce the heat to the lowest setting.
2. Add the softened cream cheese, a little at a time, stirring until completely melted and smooth. This is where the magic happens! Make sure the cream cheese is fully incorporated to prevent any lumps.
3. Season with salt and pepper to taste.

Serving and Topping:

1. Ladle the soup into bowls.
2. Top with your favorite toppings: shredded cheese, sour cream, cilantro, avocado, crushed tortilla chips, and a squeeze of lime. Get creative – the more toppings, the merrier!

Why This Recipe Works (And Why You’ll Love It!)

This isn’t just another soup recipe; it’s a hug in a bowl! Here’s why it’s a winner:

• It’s Fast: From start to finish, you’re looking at under an hour. Perfect for busy weeknights.
• It’s Customizable: Don’t like black beans? Use pinto beans! Want it spicier? Add more cayenne pepper or a hotter variety of green chiles. This recipe is a blank canvas.
• It’s Leftover-Friendly: This soup tastes even better the next day, as the flavors continue to develop.
• It’s a Crowd-Pleaser: Everyone loves enchiladas, and this soup captures all those delicious flavors in a convenient and comforting format.

Tips and Tricks for Soup Perfection

Even the easiest recipes can benefit from a few insider tips. Here’s how to take your Easy Green Chile Chicken Enchilada Soup to the next level:

• Don’t Skip the Simmer: That 15-minute simmer is essential for allowing the flavors to meld and deepen. It’s like letting a fine wine breathe.
• Softened Cream Cheese is Key: Make sure your cream cheese is fully softened before adding it to the soup. This will ensure it melts smoothly and evenly. Nobody wants lumps!
• Rotisserie Chicken is Your Friend: Using rotisserie chicken is a huge time-saver. Plus, it adds a ton of flavor.
• Adjust the Spice Level: If you’re sensitive to heat, use mild green chiles and omit the cayenne pepper. If you like it spicy, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
• Garnish Generously: Toppings are what really make this soup special. Don’t be shy! Load it up with cheese, sour cream, cilantro, avocado, and tortilla chips.

Variations to Make It Your Own

Want to put your own spin on this recipe? Here are a few ideas:

• Vegetarian Option: Substitute the chicken broth with vegetable broth and add extra beans or vegetables like zucchini or squash.
• Spicy Chorizo Version: Replace some of the chicken with cooked and crumbled chorizo for a smoky, spicy kick.
• Instant Pot Version: Sauté the vegetables in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Stir in the cream cheese and toppings.
• Make it a Dip: Reduce the amount of chicken broth to make a thicker, dip-like consistency. Serve with tortilla chips for a delicious appetizer.

Serving Suggestions: Beyond the Bowl

While this soup is amazing on its own, here are a few ideas for making it a complete meal:

• Serve with a side of cornbread or crusty bread for dipping.
• Pair it with a simple salad for a light and refreshing contrast.
• Make it part of a Mexican-themed feast, along with CHICKEN ENCHILADAS or tacos.

Other Recipes You Might Adore

If you are loving the taste of this Easy Green Chile Chicken Enchilada Soup, you might also enjoy these similar recipes:

• For a similar dish with a slow cooker spin, try CHICKEN ENCHILADA MAGIC.
• For another great soup option, check out this CHICKEN TACO SOUP.
• If you’re looking for something with a creamy texture, give this White Chicken Chili a try.
• For a similar flavor profile, try this CHICKEN TORTILLA SOUP.
• You also can’t go wrong with a bowl of CHILE RELLENO SOUP.

Storing and Reheating Your Soup

Lucky you if you have leftovers! Here’s how to store and reheat your Easy Green Chile Chicken Enchilada Soup:

• Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.

So there you have it – a foolproof recipe for Easy Green Chile Chicken Enchilada Soup that’s guaranteed to become a family favorite. Get ready to enjoy a bowl of pure comfort and flavor! I know you’ll love it. Happy cooking!

Easy Green Chile Chicken Enchilada Soup

Amelia Chen-Morrison

This Easy Green Chile Chicken Enchilada Soup delivers the warm, comforting flavors of enchiladas in a bowl, without all the rolling and layering. Tender chicken, savory green chiles, and a rich, cheesy broth come together in under an hour for a satisfying and simple meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 400 kcal

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Can opener
• Ladle
• Bowls for serving

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 6 cups chicken broth
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper optional
• 1 pound cooked chicken, shredded
• 8 ounces cream cheese, softened
• Salt to taste
• Pepper to taste
• Shredded cheddar cheese or Monterey Jack cheese, for topping
• Sour cream or Greek yogurt, for topping
• Chopped cilantro, for topping
• Diced avocado, for topping
• Tortilla chips, crushed, for topping
• Lime wedges, for topping

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and chopped bell pepper and cook for another 2 minutes, until fragrant.
• Stir in the diced green chiles.
• Pour in the chicken broth, black beans, corn, cumin, chili powder, and cayenne pepper (if using).
• Bring the mixture to a simmer.
• Add the shredded cooked chicken and green enchilada sauce. Stir well.
• Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
• Reduce the heat to the lowest setting.
• Add the softened cream cheese, a little at a time, stirring until completely melted and smooth.
• Season with salt and pepper to taste.
• Ladle the soup into bowls.
• Top with your favorite toppings: shredded cheese, sour cream, cilantro, avocado, crushed tortilla chips, and a squeeze of lime.

Notes

For a richer flavor, use homemade chicken broth. Ensure the cream cheese is fully softened to prevent lumps. Rotisserie chicken is a great time-saver. Adjust the spice level to your preference by using mild or hot green chiles and adjusting the amount of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium heat or in the microwave.