Green Chile Chicken Enchilada Soup

This Green Chile Chicken Enchilada Soup has all the flavors of our favorite enchiladas, no rolling required! Topped with tortilla strips, sour cream and cilantro, it’s an easy soup recipe to whip up on a busy weeknight.

We love soup in the fall and winter, especially this Chicken Enchilada Soup! Some of our other favorites are Tortellini Soup and Bacon and Bean Soup.

An overhead shot of a bowl of chicken enchilada soup

Green Chile Chicken Enchilada Soup

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.

Why you’ll love Chicken Enchilada Soup

  • You control the heat – spice it or up or turn it down to make it more family friendly.
  • Kids love to customize with their favorite toppings (so do grown-ups!)
  • It’s super simple, using basic ingredients and pre-cooked, shredded chicken.

A big pot of chicken enchilada soup topped with limes and tortilla strips

How to Make Chicken Enchilada Soup

If you’ve been with us for long enough, you know how much I like easy recipes. Well this one couldn’t be easier.

  1. It starts with sauteed onions and garlic, then cooked, shredded chicken, chicken broth, salsa, enchilada sauce and green chiles.
  2. Combine all of that yumminess and simmer it for about 20 minutes and then comes the cheese.
  3. Cream cheese, cheddar cheese and jack cheese make this enchilada soup rich and creamy. Stir in the cheeses until their good and melted. I recommend using room temperature cream cheese to keep it from cooling the soup.

A side view of a ladle lifting out a serving of chicken enchilada soup

Serving Suggestions

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!

What to do with leftovers

Store leftover Chicken Enchilada Soup in the fridge, covered, for 4-5 days. Freezing this recipe is not recommend. However, you can freeze the soup in a plastic freezer bag or airtight container before adding the cheese. Reheat in a soup pot on the stove and add cheese once the soup is hot.

An overhead shot with a bowl of enchilada soup, and the pot of soup is also visible.

For more great soup recipes, try these:

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Green Chile Chicken Enchilada Soup

Green Chile Chicken Enchilada Soup has all the enchilada flavor, no rolling required! An easy weeknight soup topped with tortillas, sour cream and cheese.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 455kcal

Ingredients
  

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

Garnish (optional):

  • Cilantro
  • Limes
  • Sour cream
  • Tortilla chips
  • Extra shredded cheese

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.

Nutrition

Calories: 455kcalCarbohydrates: 20gProtein: 34gFat: 27gSaturated Fat: 14gCholesterol: 113mgSodium: 1265mgPotassium: 571mgFiber: 3gSugar: 7gVitamin A: 1232IUVitamin C: 16mgCalcium: 349mgIron: 3mg
Keyword enchilada soup

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Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I LOVE this soup!! So yummy I have made it so many times now!! Does anyone else run into the problem of the cream cheese not melting when you add it? I’ve tried leaving it out for room temperature before adding & also softening it before adding it but yet it always clumps & never fully mixes in! Is that how it’s suppose to be? Either way- Thank you so much for sharing this!!

    1. I’ve never had that problem with the cream cheese. Try cutting into small pieces rather than putting in a big chunk, and letting it sitting out for 15-20 minutes. If the soup is simmering, it should melt the cream cheese.

  2. A friend gave me a bowl and it was so yummy! I asked for the recipe and tried it myself with 3 cans of Kirkland canned chicken breast… it was really wonderful! I am sad it won’t freeze well with the cheese… I love having meals stashed away in my freezer! Now I have a perfect recipe to use those cans up.. and it is an excellent pantry soup!