Creamy Green Enchiladas Chicken Soup

Imagine sinking your spoon into a steaming bowl of velvety, aromatic Creamy Green Enchiladas Chicken Soup, where each spoonful delivers the perfect balance of tangy green chiles, tender shredded chicken, and rich, silky broth. This comforting Mexican-inspired soup transforms the beloved flavors of green enchiladas into a hearty, soul-warming meal that’s both elegant and satisfying. The creamy texture combined with zesty green enchilada sauce creates an irresistible combination that will have everyone requesting seconds. You’ll learn how to create this restaurant-quality Creamy Green Enchiladas Chicken Soup with simple ingredients and easy techniques that deliver maximum flavor.

Why You’ll Love This Recipe

This Creamy Green Enchiladas Chicken Soup has become a reader favorite for good reason. The luxurious creaminess provides the perfect backdrop for the bright, tangy notes of green enchilada sauce and fresh lime juice. Unlike basic chicken soups, this recipe offers layers of texture—tender shredded chicken, soft white beans, and optional crunchy tortilla strips that add delightful contrast in every bite.

What makes this soup truly special is its versatility and ease. Ready in under 45 minutes, it’s perfect for busy weeknights yet impressive enough for weekend entertaining. The one-pot approach minimizes cleanup while maximizing flavor development as the ingredients simmer together.

The mild heat from green chiles is balanced beautifully by the cream and cheese, making it approachable for the whole family while still offering authentic Mexican-inspired flavors. Whether you’re craving comfort food or looking to expand your soup repertoire, this Creamy Green Enchiladas Chicken Soup delivers both familiar satisfaction and exciting new taste sensations.

Ingredients

For this delicious Creamy Green Enchiladas Chicken Soup, you’ll need:

• 2 tablespoons (30ml) olive oil
• 1 large onion, diced (about 1½ cups)
• 4 garlic cloves, minced
• 1½ pounds (680g) boneless, skinless chicken breasts
• 4 cups (960ml) chicken broth
• 2 cans (15oz/425g each) green enchilada sauce
• 2 cans (4oz/113g each) diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 can (15oz/425g) white beans, drained and rinsed
• 1 cup (240ml) heavy cream
• 8oz (225g) cream cheese, softened
• 1 cup (113g) shredded Monterey Jack cheese
• ¼ cup (4g) fresh cilantro, chopped
• 1 lime, juiced

The green enchilada sauce is the star ingredient, providing authentic flavor without requiring you to make sauce from scratch. Choose mild or medium based on your heat preference. The combination of heavy cream and cream cheese creates the signature velvety texture that makes this enchilada chicken soup truly exceptional.

Pro Tips

Achieving the perfect Creamy Green Enchiladas Chicken Soup relies on a few key techniques:

First, don’t rush the chicken cooking process. Allowing the chicken to poach slowly in the flavorful broth ensures tender, easily shreddable meat that absorbs maximum flavor. For the juiciest results, remove the chicken slightly before it reaches 165°F (74°C) internal temperature, as it will continue cooking while resting.

When incorporating the cream cheese, temperature control is crucial. Make sure your cream cheese is completely softened at room temperature, then add it in small pieces while the soup is at a very low simmer. Whisk continuously to prevent clumping and achieve that silky-smooth texture that defines this soup.

Finally, balance is everything in this Creamy Green Enchiladas Chicken Soup. Taste as you go and adjust the lime juice accordingly—it brightens the rich, creamy elements and enhances the green chile flavor. For a thicker soup, blend one cup of the finished soup (without chicken pieces) and return it to the pot, creating body without additional cream.

Instructions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.

Step 2

Add the whole chicken breasts to the pot along with the chicken broth, green enchilada sauce, diced green chiles, cumin, and oregano. Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Cover and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 3

Remove the chicken from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces while it’s still warm—this is when it shreds most easily. Return the shredded chicken to the pot along with the drained and rinsed white beans.

Step 4

Reduce the heat to low before adding the heavy cream. Stir gently to incorporate. Add the softened cream cheese in small chunks, whisking constantly until it’s completely melted and the soup has a smooth, creamy consistency. This gradual addition prevents clumps and ensures a velvety texture in your Creamy Green Enchiladas Chicken Soup.

Step 5

Stir in the shredded Monterey Jack cheese, allowing it to melt completely into the soup. Add the fresh lime juice and chopped cilantro, reserving some cilantro for garnish. Simmer for an additional 5 minutes to allow the flavors to meld together perfectly.

Step 6

Taste and adjust seasonings as needed, adding salt, pepper, or additional lime juice to brighten the flavors. Serve your Creamy Green Enchiladas Chicken Soup hot, garnished with extra cilantro, avocado slices, a dollop of sour cream, or crushed tortilla chips for added texture.

Variations

This versatile Creamy Green Enchiladas Chicken Soup can be easily adapted to suit different dietary needs and flavor preferences. For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cream cheese. The soup will still maintain its creamy texture while cutting some calories.

For a vegetarian enchilada soup, omit the chicken and double the white beans, or add 2 cups of roasted diced zucchini and corn. Use vegetable broth instead of chicken broth and increase the spices slightly to maintain robust flavor.

Heat lovers can transform this into a spicy green enchilada soup by adding a diced jalapeño with the onions and using hot green enchilada sauce. Alternatively, stir in 1-2 teaspoons of your favorite hot sauce at the end of cooking. For a deeper flavor profile, add ½ teaspoon of smoked paprika along with the other spices to give your Creamy Green Enchiladas Chicken Soup a subtle smoky undertone.

Storage and Serving

Your Creamy Green Enchiladas Chicken Soup will keep beautifully in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth if the soup has thickened too much during storage.

This soup freezes well for up to 3 months, though the texture may change slightly. Thaw overnight in the refrigerator before reheating slowly, whisking to recombine any separated elements.

For serving, transform this soup into a complete meal with creative accompaniments. Warm corn tortillas or a crusty baguette make perfect dipping companions. Create a soup topping bar with diced avocado, lime wedges, sliced jalapeños, sour cream, additional cheese, and crispy tortilla strips for a customizable experience. For an elegant presentation, serve your Creamy Green Enchiladas Chicken Soup in hollowed-out bread bowls or alongside a bright, citrusy salad to balance the soup’s richness.

FAQs

Can I use rotisserie chicken for this soup?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred about 3-4 cups of chicken and add it when the recipe calls for returning the shredded chicken to the pot. Reduce the initial simmering time to 10 minutes to develop the flavors.

What can I substitute for green enchilada sauce?
If you can’t find green enchilada sauce, combine 2 cups of salsa verde with 2 cups of chicken broth as an alternative. You could also make a quick homemade version using roasted tomatillos, green chiles, onion, garlic, and cilantro blended together.

Is this soup spicy?
The heat level depends on the green enchilada sauce and green chiles you choose. Using mild varieties creates a family-friendly soup with gentle warmth rather than significant heat. For a spicier version, select medium or hot enchilada sauce.

Can I make this soup in a slow cooker?
Yes! Add all ingredients except cream, cream cheese, and shredded cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, return it to the pot, then stir in the dairy products and continue heating until melted and smooth.

How do I thicken the soup if it’s too thin?
If your Creamy Green Enchiladas Chicken Soup needs thickening, remove 1 cup of the soup (without chicken pieces), blend it smooth, and stir it back in. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir into the simmering soup until thickened.

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