Spice up dinner tonight with my Green Chicken Enchilada Soup!
With just the right amount of heat from the green enchilada sauce, jalapenos, and chipotle chili pepper powder, my Green Chicken Enchilada Soup packs the right punch to take over Taco Tuesday!
Made with simple ingredients, this soup is filled with shredded rotisserie chicken, sweet corn and pinto beans and then topped with avocado, jack cheese, fresh cilantro and the surprise crunch of fried tortilla strips.
The cream cheese and sour cream add the perfect amount of creaminess to the chicken broth and enchilada sauce that is bursting with layers of flavors from earthy oregano, fresh garlic and the slightly sweet, warming flavor of cumin.
Table of contents
This soup comes together in a flash and you’ll been enjoying a comforting bowl of Green Chicken Enchilada Soup that is packed with flavor in every slurp before you know it.
Sometimes a favorite recipe will lead me to creating a knock-off recipe. I love the flavors of green chicken enchiladas but I wanted to create a different texture with the same flavors. I hope this soup becomes a new weeknight favorite in your house! The biggest bonus to this recipe is that it is the answer to putting a delicious meal on the table at the end of a busy workday. With the help of the rotisserie chicken and a few pantry staples, your meal will go from stove top to table top in less than 30 minutes.
Why you will love my Green Chicken Enchilada Soup
- In just 30 minutes you will be serving up a fiesta of flavors with my Green Chicken Enchilada Soup.
- It’s spicy, but you can also turn down the heat if that’s not your thing.
- No rolling required!
- Stove top cooking in just one pot.
- It’s great for leftovers!
- Yellow onion: Yellow onion adds a little sweetness to the soup and it’s always a good idea to start with cooking aromatics in a little fat (in this case olive oil) to add overall flavor to soups.
- Jalapeno: by sautéing the onion and jalapeno together, the heat intensifies. If you love a spicy meal, this soup is for you but if not, feel free to omit the jalapeno altogether.
- Garlic: We all know when my recipe says 3 cloves, I’m really adding like 8 cloves. HAHA. Measure with your heart and what feels good!
- Spices: oregano, cumin and chipotle chili pepper powder is what you’ll need. I love the smoky heat the chipotle chili pepper powder adds to the soup, but it’s OK to omit if that isn’t a spice you regularly have stocked in your spice cabinet.
- Green enchilada sauce: a 16 oz. can or jar is perfect.
- Diced green chiles: I use a mild 4 oz. can since this recipe is already pretty spicy with the jalapeno!
- Yellow corn: canned corn works great but if you have fresh or frozen that works well too.
- Pinto beans: or you can use white beans or black beans.
- Cream cheese: I always like to use full-fat cream cheese in my soups for a better texture, and be sure to soften the cream cheese so it melts evenly in the soup and prevents clumping.
- Rotisserie chicken: I loving using rotisserie chicken for ease and convenience but if you have leftover chicken and need to use it up just shred it and add to the soup as directed.
- Sour cream: the sour cream adds a perfect touch of creaminess as the end, you could omit or use Greek yogurt if you’d prefer.
- Garnishes: this soup isn’t as great without loading on all the toppings! Fresh cilantro, cheese, crispy tortilla strips, avocado, hot sauce, sour cream, etc.
Step by Step Directions
- Saute the onion and jalapeño in olive oil then add in the garlic.
- Add in the broth, seasonings, enchilada sauce, green chilies. Bring to a boil.
- Add in the softened cream cheese followed by the chicken, corn, pinto beans and sour cream. Stir.
- Bring to boil. Then simmer 5-10 min.
- Serve and garnish with your favorite toppings!
Expert Tips and Variations
- It’s all about the toppings for this soup! Use fried tortilla strips, cilantro, avocado, Monterey Jack cheese, hot sauce, or sliced limes for a tangy, lime infusion into your soup.
- Wear gloves when dicing the jalapeno to protect your hands and be sure to remove the seeds and membrane.
- Substitute shredded turkey, pork or beef for the chicken.
- Shred the chicken in seconds with the stand mixer fitted with the paddle attachment. (this is my favorite method!)
- Omit the jalapeno if sensitive to spicy foods and use mild green chiles.
- If you are not a big fan of the green enchilada sauce, use a red enchilada sauce as an equal substitute.
- Use Greek yogurt instead of sour cream for a lighter option and to add in a little more protein.
Yes, you can use any leftover chicken or even turkey in this recipe. About 4 cups of shredded chicken is plenty.
It’s really easy! Heat vegetable oil in a large skillet until it reaches 340°F. Cut flour tortillas into thin strips and cook in hot oil for about a minute until light golden brown. Use a slotted spoon to remove from the oil, and set on a baking sheet lined with paper towels. Sprinkle with salt. Work in batches to prevent over crowding the skillet.
I like substituting great northern beans or black beans
I wouldn’t recommend freezing this soup since it has sour cream and cream cheese and they tend to separate when freezing and become grainy when reheated.
Store your soup in the refrigerator for up to 3-4 days.
HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Green Chicken Enchilada Soup
- 2 Tbsp. olive oil
- 1 medium yellow or white onion, finely diced
- 1 jalapeno, seeded and diced
- 1 tsp. kosher salt
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1, 15 oz. jar green enchilada sauce (or salsa verde is a fine option too)
- 1, 4 oz. can diced green chiles (mild)
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. chipotle chili pepper powder
- 4 oz. full-fat cream cheese, softened and cut into cubes
- 1 rotisserie chicken, shredded
- 1, 15 oz. can yellow corn, drained
- 1, 15 oz. can pinto beans, drained and rinsed
- 1/2 cup sour cream, room temperature
- fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions,
- Heat the olive oil in a large soup pot over medium heat until it's hot and shimmering.
- Add the onion and jalapeno and season with salt. Cook, stirring until softened, about 5 minutes.
- Add the garlic and stir until fragrant, ~1 minute.
- Pour in the chicken broth, enchilada sauce, green chiles, and seasonings. Bring to a boil, then down to a simmer.
- Add in the softened cream cheese and stir until it partially melts. It may look clumpy and weird at first but it's ok, it will melt eventually.
- Finally stir in the chicken, corn, pinto beans and sour cream. Stir to combine and allow ingredients to get hot in the soup for a couple minutes. You don't want to boil it or cook it for too long because the cream cheese could curdle.
- Serve immediately with your favorite toppings. Keep any leftovers properly stored in the fridge for up to 4 days, and add more broth or water as needed when reheating.
- How to make the fried tortilla strips you see in the photos: It’s really easy! Heat vegetable oil in a large skillet until it reaches 340°F. Cut flour tortillas into thin strips and cook in hot oil for about a minute until light golden brown. Use a slotted spoon to remove from the oil, and set on a baking sheet lined with paper towels. Sprinkle with salt. Work in batches to prevent over crowding the skillet.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie