Green Enchilada Chicken Soup

If you love the bold flavors of green enchiladas but crave the comfort of a warm, cozy bowl of soup, this green enchilada chicken soup is about to become a new favorite. Packed with tender shredded chicken, creamy verde broth, and classic enchilada-inspired flavors, this soup delivers restaurant-quality comfort with simple, everyday ingredients.

This soup is rich yet balanced, creamy without being heavy, and layered with the tangy, slightly spicy flavor of green enchilada sauce. Every spoonful tastes like your favorite enchilada filling — but in soul-warming soup form.

Perfect for busy weeknights, chilly evenings, or make-ahead lunches, this recipe comes together easily on the stovetop and tastes even better the next day.

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Why Green Enchilada Soup Is So Popular

Green enchilada sauce brings brightness, acidity, and gentle heat, making it ideal for soups. Unlike red enchilada sauces that lean smoky and deep, green enchilada sauce offers a fresh, vibrant flavor that pairs beautifully with chicken and creamy elements.

This soup captures:

• The bold flavor of green enchiladas
• The comfort of a creamy chicken soup
• A one-pot, crowd-pleasing meal

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What Makes This Soup Extra Creamy

Cream cheese melts directly into the broth, creating a velvety texture without overpowering the enchilada flavor. A touch of sour cream at the end adds tang, while beans help naturally thicken the soup.

The result is rich, cozy, and incredibly satisfying — without feeling too heavy.

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Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 2 cups green enchilada sauce
• 4 cups chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 4 oz cream cheese, cubed
• ¼ cup sour cream
• Juice of 1 lime
• Fresh cilantro, for garnish

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Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds.
2. Add chicken: Nestle chicken breasts into the pot.
3. Build broth: Pour in green enchilada sauce and chicken broth. Add cumin, salt, and pepper.
4. Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.
5. Shred chicken: Remove chicken, shred, and return to pot.
6. Make it creamy: Stir in beans, corn, green chiles, and cream cheese until fully melted.
7. Finish: Stir in sour cream and lime juice. Adjust seasoning.
8. Serve hot with desired toppings.

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Slow Cooker Instructions

• Add all ingredients except cream cheese, sour cream, and lime
• Cook on LOW 6–7 hours or HIGH 3–4 hours
• Shred chicken, stir in cream cheese, sour cream, and lime before serving

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Instant Pot Instructions

• Pressure cook on HIGH for 12 minutes
• Natural release 10 minutes
• Shred chicken and stir in creamy ingredients

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Best Toppings for Green Enchilada Soup

• Crushed tortilla chips
• Shredded Monterey Jack or pepper jack
• Avocado slices
• Jalapeños
• Extra cilantro

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Make-Ahead & Storage

• Refrigerate up to 4 days
• Freeze up to 3 months (add dairy after reheating for best texture)
• Reheat gently on stovetop

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Common Mistakes to Avoid

• Using overly spicy enchilada sauce without tasting
• Adding cream cheese too early
• Overcooking chicken
• Skipping lime juice

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Why This Is the Ultimate Enchilada Soup

This green enchilada chicken soup delivers bold Mexican-inspired flavor, creamy comfort, and easy preparation in one pot. It’s the kind of recipe that earns repeat requests — warm, satisfying, and irresistibly cozy every single time.