Green Chile Chicken Enchilada Soup

This Green Chile Chicken Enchilada Soup has all the flavors of our favorite Enchiladas, no rolling required! It’s an easy recipe to whip up on a busy weeknight.

As long as I can remember, Green Chile Chicken Enchiladas have been one of my favorite things to make, and to enjoy. I shared my recipe a few months back, and it’s been popular here on the blog, too! The casserole is so easy to make, and this soup is even easier!

This is basically that favorite recipe in soup form, except for the addition of some salsa just to help add a little more heat and flavor.

If you’ve been with us for long enough, you know how much I like easy recipes. Well this one couldn’t be easier. It starts with sauteed onions and garlic, then cooked, shredded chicken, chicken broth, salsa, enchilada sauce and green chiles. All of that yumminess is simmered for about 20 minutes and then comes the cheese. Cream cheese, cheddar cheese and jack cheese make this soup rich and creamy.

You can serve this soup just like this, or you could add some cooked white rice, or even a cup of my favorite Mexican Rice. Wow, wouldn’t that be amazing?! Finally top it with some pretty garnishes like sour cream, shredded cheese, tortilla strips and cilantro. Serve it up and watch it disappear!

Green Chile Chicken Enchilada Soup

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 -6 servings

Calories: 0

Author: Kristin

Ingredients

• 1 tablespoon olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 8 ounces fire roasted green chiles
• 3 cups shredded chicken
• 1 cup salsa
• 10- ounce can green chile enchilada sauce
• 32 ounces low-sodium chicken stock
• 8 ounces shredded cheddar and/or jack cheeses
• 4- ounces cream cheese
• 2-3 corn tortillas

Garnish (optional):

• Cilantro
• Limes
• Sour cream
• Tortilla chips

Instructions

• Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds. Add green chiles, chicken, salsa, chicken stock and enchilada sauce.Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.
• Stir in cheeses until completely melted and combined.
• Cut tortillas into ½ inch strips and place several strips in the bottom of each bowl. Ladle soup over the tortilla strips and serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.

For more great soup recipes, try these:

Bean and Bacon Soup

Creamy Chicken and Wild Rice Soup

Turkey, Kale and Rice Soup

Hamburger Soup

For all soup recipes go HERE, for all dinner recipes go HERE and for the recipe index go HERE.

Kristin

Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.