Green Chicken Enchilada Soup
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Spice up dinner tonight with my Green Chicken Enchilada Soup!
With just the right amount of heat from the green enchilada sauce, jalapeños, and chipotle chili pepper powder, my Green Chicken Enchilada Soup packs the right punch to take over Taco Tuesday!
Or if you’re feeling like a chicken taco soup or even a chicken enchilada casserole these recipes will be a hit with your family, I’m sure of it!
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.
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!
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- 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.
- Jalapeño: by sautéing the onion and jalapeño together, the heat intensifies. If you love a spicy meal, this soup is for you but if not, feel free to omit the jalapeño 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 jalapeño!
- 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
Be sure to scroll down to the recipe card for the full recipe instructions.
- 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!
More Soup Recipes
I don’t know about you, but when the weather gets colder, all I want to make are delicious, homemade soups. If you’re looking for more soup recipes, I’ve got the perfect Soup Series for you to check out!
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 jalapeño 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 jalapeño 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.
FAQ
Can I use left over chicken thighs or breasts instead of buying rotisserie chicken?
Yes, you can use any leftover chicken or even turkey in this recipe. About 4 cups of shredded chicken is plenty.
How do I make homemade fried tortilla strips?
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.
What if I don’t have pinto beans?
I like substituting great northern beans or black beans
Can I freeze green chicken enchilada soup?
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.
How long can I keep the soup in the refrigerator?
Store your soup in the refrigerator for up to 3-4 days.
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Green Chicken Enchilada Soup
Ingredients
- 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
Garnish ideas:
- fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions,
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large soup pot over medium heat until it's hot and shimmering.2 Tbsp. olive oil
- Add the onion and jalapeno and season with salt. Cook, stirring until softened, about 5 minutes.1 medium yellow or white onion, finely diced, 1 jalapeno, seeded and diced, 1 tsp. kosher salt
- Add the garlic and stir until fragrant, ~1 minute.4 cloves garlic, minced
- Pour in the chicken broth, enchilada sauce, green chiles, and seasonings. Bring to a boil, then down to a simmer.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
- 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.4 oz. full-fat cream cheese, softened and cut into cubes
- 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.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
- 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.fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions,
Video
Notes
- 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.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This turned out amazing! I used a crockpot with guidance from a previous comment, and I am so happy with the results. Will definitely be making again.
So glad you loved it, Halley! 🫶🏻
Is this something you could do in a crockpot / slow cooker
yes! I would just use 2 lb chicken breasts or thigh instead of the rotisserie. In the slow cooker, add the chicken, onion, jalapeno, salt, garlic, broth, enchilada sauce, green chiles, oregano, cumin, chipotle chili pepper powder. Stir. Cover and cook on high for 4-6 hours or low 8-10 hours. Once done, remove the chicken and shred it. Add it back into the soup with the drained corn, beans, and add the cream cheese and our cream, stirring well until incorporated. Cover again with the lid and cook on low for about 15-20 minutes. Serve with your favorite garnishes! let me know how it goes 🙂
Just curious if this is do-able in a crockpot/slow cooker?
yes! I would just use 2 lb chicken breasts or thigh instead of the rotisserie. In the slow cooker, add the chicken, onion, jalapeno, salt, garlic, broth, enchilada sauce, green chiles, oregano, cumin, chipotle chili pepper powder. Stir. Cover and cook on high for 4-6 hours or low 8-10 hours. Once done, remove the chicken and shred it. Add it back into the soup with the drained corn, beans, and add the cream cheese and our cream, stirring well until incorporated. Cover again with the lid and cook on low for about 15-20 minutes. Serve with your favorite garnishes! let me know how it goes 🙂
This is the easiest soup that checks all the boxes! So delicious and is a family favorite every time I make it! Enjoy!
Amazing, I am so glad! Thank you!
So so good! Left out the jalapeno and used non fat plain greek yogurt instead of sour cream ( because that is what I had) and the family loved it! Will definitely make this again. Loved the avocado on top. Great to freeze too!
I am so glad it was a hit, thank you! 🙂
Delicious and easy! Have the toppings prepped and ready to serve. I love that the sour cream mellows the spice in the end and still carries all the flavor. Having with fresh cilantro, tortilla strips, Monterey Jack cheese and avocado. Thanks!
The toppings are the best part, right?! 🙂 thank you so much. I am happy you enjoyed it!
Amazing taste! I have to cut back on the jalapeno for my husband so I usually use a half. It’s wonderful. Every time I make it, it gets wiped out! Tortilla strips and sour cream take it over the top!
Totally understand the spice level! So glad it was enjoyed – the toppings really do make or break this soup. 🙂 thank you!!
This soup is amazing! Easy and quick recipe with tons of flavor. Thank you for sharing the recipe. I didn’t have a rotisserie chicken so I used canned chicken. This is a keeper for sure.
I am so glad you enjoyed it – thank you!!
Simple recipe that comes together quick. I did use a whisk to blend in the cream cheese, which worked well. I chose to leave out the jalapeños, and it was still yummy! Will definitely be making this again. Thank you for sharing this recipe!
good idea with the whisk 🙂 thank you so much for making it, and I am glad you enjoyed it!
Super easy and quick. Took about 30 minutes from start to finish. I used fire roasted corn and the roasted Herdez salsa verde. This is a keeper!
so so good! thanks so much for making it 🙂