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
- 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
- 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.
- 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.
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.
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