Easy Green Chile Chicken Enchilada Soup
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.
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.