If you have been on the lookout for a comforting, flavorful dish that wraps up the best of Mexican-inspired flavors in a bowl, you are going to adore this Green Chili Chicken Enchilada Soup Recipe. Imagine tender chicken simmered slowly with green enchilada sauce, fire-roasted green chiles, and a perfect blend of spices, all coming together with creamy cheese and vibrant beans to create a soup that is hearty yet bright. This soup is a guaranteed crowd-pleaser, especially when you top it with fresh avocado and a squeeze of lime.
Ingredients You’ll Need
Don’t let the list intimidate you; every ingredient here is straightforward, purposeful, and incredibly tasty. From the juicy chicken breasts providing the perfect protein base to the fire-roasted green chiles adding a smoky zest, each element collaborates to build layers of rich texture and flavor you’ll savor from first spoonful to last.
- 1 1/2 lbs boneless, skinless chicken breasts: This adds tender, juicy protein, soaking up all the flavors as it slow cooks.
- 1 can (10 oz) green enchilada sauce: The soul of the soup, bringing a tangy, mildly spicy green chile essence.
- 2 cans (4 oz) diced fire-roasted green chiles: Smoky depth packed in every bite for that authentic southwestern kick.
- 1 can (10.5 oz) diced tomatoes: Provides balanced acidity and vibrant color to brighten the soup.
- 1 tbsp chili powder: Adds warm, earthy heat infused throughout the broth.
- 2 tsp ground cumin: A classic spice that emphasizes the southwestern flair with its nutty, aromatic notes.
- 1 tsp paprika: Mildly smoky, enhancing the color and flavor complexity.
- 1 tsp garlic powder: Deep, savory undertones without overpowering the soup’s brightness.
- 1 tsp sea salt: Perfectly seasons the ingredients to bring out their natural flavors.
- 1/2 tsp onion powder: Adds subtle sweetness and sharpness that balances the spices.
- 1/2 tsp black pepper: Simple heat that rounds out the warmth.
- 2 cups low-sodium chicken broth: The flavorful base that keeps everything juicy and comforting without too much salt.
- 2 cans (14.5 oz) black beans, rinsed and drained: Earthy bite and hearty fiber that makes this soup filling.
- 1 can (14.5 oz) white beans, rinsed and drained: Creamier texture and mild taste to contrast the black beans.
- 1 cup corn: Sweet pops of color and crunch adding delightful surprise in each spoonful.
- 3 tbsp fresh cilantro, chopped: Bright herbal freshness that pulls all the flavors together beautifully.
- 1 package (8 oz) cream cheese: Silky creaminess that changes this soup from good to absolutely irresistible.
- Fresh lime, cheese, cilantro, avocado for topping: Your finishing touches that elevate each bowl to next-level delicious.
How to Make Green Chili Chicken Enchilada Soup Recipe
Step 1: Layer the Flavors
Start by placing the chicken breasts in a large crockpot – this will be your hearty protein foundation. Pour in the green enchilada sauce, and then scatter the diced fire-roasted green chiles and tomatoes on top. Sprinkle all your spices — chili powder, cumin, paprika, garlic powder, sea salt, onion powder, and black pepper — evenly over the mixture. Finally, pour in the chicken broth to meld everything together. Cover everything and set your crockpot on low for 7 to 8 hours or high for 3 to 4 hours. This slow cooking allows the spices and chiles to seep deep into the chicken and broth, creating layers of complex warmth.
Step 2: Shred the Chicken and Add the Goodies
With about 30 minutes left on the timer, gently remove the chicken breasts and shred them using two forks. This step creates those perfect tender ribbons of chicken that soak up even more flavor when returned to the pot. Add the shredded chicken back to the crockpot along with the black beans, white beans, corn, chopped cilantro, and cream cheese. Cover and continue to cook for another 30 minutes. Stir during this time to fully melt the cream cheese, giving the soup a luscious, velvety texture that wraps around every bite.
How to Serve Green Chili Chicken Enchilada Soup Recipe
Garnishes
The fun part is how you dress up each bowl. I love topping this soup with fresh lime wedges for a zesty finish, shredded cheese for a melty touch, chopped cilantro to add a fresh herbal pop, and creamy avocado slices that mellow out the spice. These toppings not only expand the flavor but make every spoonful feel like a celebration.
Side Dishes
This soup pairs wonderfully with simple, crispy sides like tortilla chips to scoop up every last drop or a warm corn tortilla for dipping. For something a bit different, a light mixed green salad or Mexican-style street corn makes great companions, balancing the soup’s richness and spice beautifully.
Creative Ways to Present
Want to impress guests or turn a casual meal into something special? Serve this Green Chili Chicken Enchilada Soup Recipe in mini bread bowls or small cast-iron skillets for a rustic vibe. You can also layer some crushed tortilla chips and cheese on top, then broil briefly for a bubbly, golden crust that adds amazing texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container, and you’ll find the flavors only deepen as the spices mingle. Just give it a good stir before reheating.
Freezing
If you want to keep this soup on hand for busy nights, it freezes well. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup over medium-low heat on the stove, stirring occasionally to prevent sticking and to help the cream cheese reincorporate smoothly. You might want to add a splash of chicken broth or water to loosen the texture if it thickens too much in the fridge.
FAQs
Can I use shredded rotisserie chicken instead of cooking chicken in the crockpot?
Absolutely! Using pre-cooked rotisserie chicken is a great shortcut. Just add it during the last 30 minutes along with the beans, corn, cilantro, and cream cheese so it warms through without drying out.
Is this soup spicy?
The Green Chili Chicken Enchilada Soup Recipe has a pleasant, mild heat from the roasted green chiles and chili powder but nothing overwhelming. You can add extra jalapeños or cayenne if you love it hotter, or reduce the chili powder for a gentler flavor.
Can I make this soup on the stovetop instead of a crockpot?
Yes, you can simmer this soup on the stovetop. Use a large pot, cook the chicken in the broth and spices until tender (about 30–40 minutes), then proceed with shredding the chicken and adding the remaining ingredients. Just be sure to keep the heat low and simmer gently.
What can I substitute for cream cheese?
If you want to avoid cream cheese, try using sour cream or Greek yogurt added at the end of cooking off heat to maintain creaminess without curdling. Cream cheese gives a richness and smooth texture that’s hard to beat, but these options work in a pinch.
How do I make this recipe vegetarian?
For a vegetarian version, substitute vegetable broth for chicken broth and replace the chicken with extra beans, diced potatoes, or even roasted cauliflower florets. You can keep the green enchilada sauce and spices the same to keep that signature flavor shining through.
Final Thoughts
I can’t recommend this Green Chili Chicken Enchilada Soup Recipe enough. It’s that perfect cozy meal that’s so full of flavor and easy to make, you’ll want to keep it in your dinner rotation forever. Whether it’s a family weeknight, a casual dinner party, or just a comfort food craving, this soup delivers every single time. Give it a try, and get ready to fall in love with bowls of warmth and southwest sunshine.
Print
Green Chili Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 45 minutes
- Total Time: 8 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This hearty Green Chili Chicken Enchilada Soup combines tender shredded chicken with flavorful green enchilada sauce, fire-roasted green chiles, and a blend of spices simmered all day in a slow cooker. Loaded with black and white beans, corn, and creamy melted cream cheese, this comforting soup is perfect for an easy weeknight dinner or meal prep. Garnish with fresh cilantro, lime, cheese, and avocado for a deliciously satisfying meal with a zesty Southwestern twist.
Ingredients
Main Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 2 cans (4 oz each) diced fire-roasted green chiles
- 1 can (10.5 oz) diced tomatoes
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 cups low-sodium chicken broth
- 2 cans (14.5 oz each) black beans, rinsed and drained
- 1 can (14.5 oz) white beans, rinsed and drained
- 1 cup corn kernels
- 3 tbsp fresh cilantro, chopped
- 1 package (8 oz) cream cheese
Toppings
- Fresh lime wedges
- Shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro
- Diced avocado
Instructions
- Combine ingredients in slow cooker: Place the chicken breasts, green enchilada sauce, diced fire-roasted green chiles, diced tomatoes, chili powder, ground cumin, paprika, garlic powder, sea salt, onion powder, black pepper, and low-sodium chicken broth into a large crockpot. Stir to combine the ingredients evenly.
- Cook the soup low and slow: Cover the crockpot and cook on low heat for 7 to 8 hours, allowing the flavors to meld and the chicken to fully cook and become tender. Alternatively, cook on high for 3 to 4 hours if short on time.
- Shred the chicken: About 30 minutes before the soup finishes cooking, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken finely, then return the shredded meat back into the soup.
- Add beans, corn, cilantro, and cream cheese: Stir in rinsed and drained black beans, white beans, corn kernels, chopped fresh cilantro, and cream cheese into the crockpot. Cover again and cook for an additional 30 minutes to heat through and allow the cream cheese to melt completely.
- Mix and serve: Stir the soup thoroughly to blend the melted cream cheese evenly throughout. Serve hot, garnished with fresh lime wedges, shredded cheese, diced avocado, and extra cilantro as desired for a fresh, vibrant finish.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a spicier soup, add diced jalapeños or increase the amount of green chiles.
- Cream cheese adds richness; for a lighter version, substitute with Greek yogurt or omit.
- Leftovers keep well and tend to taste even better the next day.
- This soup can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.
