Introduction

Oh, the cozy, comforting hug of a warm bowl of soup! Does anything beat that feeling on a chilly evening? I’m thinking back to those nights when the wind howled outside, and the only thing better than being wrapped in a blanket was a steaming bowl of something delicious and familiar. And that’s exactly what this Green Chile Chicken Enchilada Soup is – pure comfort in a bowl, with a little kick of spice that makes it absolutely irresistible. The best part? It’s surprisingly quick and easy to whip up, making it perfect for those busy weeknights when you crave something satisfying without a fuss.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 30 minutes!
Easy: Just toss everything in one pot and let it do its magic. Minimal effort, maximum flavor!
Giftable: Make a big batch and share the love! It’s a perfect meal to bring to a friend who’s feeling under the weather or just needs a little pick-me-up.
Crowd-pleasing: From picky eaters to seasoned spice lovers, everyone seems to adore this hearty, flavorful soup.

Ingredients

Gather ’round, friends, and let’s get our ingredients lined up. You’ll be amazed at how simple this is!

2 cups cooked chicken, diced: Rotisserie chicken is a lifesaver here, but leftover shredded chicken works just as beautifully.
2 (15-ounce) cans white beans, rinsed and drained: Cannellini or Great Northern beans are my go-to. They add a lovely creaminess and body.
4 ounces cream cheese, cubed and softened: This is our secret weapon for that luscious, velvety texture. Make sure it’s softened so it melts in like a dream.
1 cup corn: Frozen corn is totally fine and super convenient. It adds a pop of sweetness.
1 (4-ounce) can green chiles: Diced mild green chiles bring that signature enchilada flavor without overwhelming the heat.
1 (14-ounce) can green enchilada sauce: This is the flavor backbone of our soup! Look for your favorite brand.
1 teaspoon onion powder: For a subtle savory depth.
1 teaspoon garlic powder: Because what’s a good soup without garlic?
1 teaspoon chili powder: Just a touch more warmth and Southwestern flair.
1/2 teaspoon salt: Or to your taste, of course!
4 cups chicken broth: The more broth, the soupier your soup! Feel free to adjust based on your desired consistency.

For Serving (The Fun Part!):

2 cups tortilla strips: Store-bought or homemade, these add the perfect crunch!
1 cup shredded cheddar cheese: Melty, gooey goodness is a must.
1/2 cup sour cream: A dollop to cool down any spice and add extra creaminess.
1 large avocado, diced: Fresh, creamy, and oh-so-delicious.
Fresh chopped cilantro: For a bright, herbaceous finish.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s so simple you’ll want to make it again and again.

Combine everything: Grab your favorite large pot or Dutch oven. Add your cooked chicken, the rinsed and drained white beans, those lovely cubes of softened cream cheese, the corn, your can of green chiles, the green enchilada sauce, onion powder, garlic powder, chili powder, salt, and that all-important chicken broth.
Stir it up: Give everything a good stir until it’s all happily combined. You’ll see the colors start to meld together beautifully.
Simmer to perfection: Place your pot over medium heat. Stir occasionally, watching as the cream cheese begins to melt and swirl into the broth, creating a wonderfully creamy base. Keep stirring until the cream cheese is completely melted and integrated.
Low and slow: Once it’s simmering and smooth, reduce the heat to low. Cover your pot and let it simmer for about 15-20 minutes. This is the time for all those flavors to get to know each other and deepen.
Ladle with love: Grab your favorite soup bowls. Carefully ladle that steaming, fragrant soup into each one.
Garnish and enjoy: Now for the best part – the toppings! Sprinkle generously with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and a flourish of fresh cilantro. Serve immediately and watch everyone’s eyes light up!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own culinary creativity! Don’t be afraid to play around.

Chicken: If you don’t have cooked chicken, you can always use ground chicken or turkey. Brown it first with the onion and garlic powders before adding the liquids.
Beans: Black beans would also be a delicious swap for the white beans, offering a slightly different texture and flavor profile.
Spice Level: Want more heat? Add a pinch of cayenne pepper or a chopped jalapeño (seeds removed for milder heat) when you add the green chiles. For less heat, use mild green chiles and omit any extra spicy additions.
Veggies: Feel free to toss in some sautéed onions or bell peppers with the initial ingredients for extra veggie power. A handful of spinach wilted in at the end is also a great way to boost nutrition.
Cheesy Goodness: Monterey Jack cheese is another excellent option for shredding on top, or mix it with the cheddar!

Tips for Success

A few little tricks up my sleeve to make this soup even more perfect for you!

Softened Cream Cheese is Key: Make sure your cream cheese is truly softened. This will ensure it melts smoothly without any lumps. You can leave it on the counter for about 30 minutes before you start cooking, or give it a quick zap in the microwave (in 10-second intervals!) until it’s pliable.
Don’t Rush the Simmer: While it’s a quick soup, letting it simmer for the full 15-20 minutes allows the flavors to really meld and deepen.
Prep Ahead: You can dice your chicken, rinse your beans, and even measure out your spices the day before to make assembly even faster. The soup itself also reheats beautifully, making it a great candidate for meal prep.
Taste and Adjust: Always taste your soup before serving! You might want a little more salt, a touch more chili powder, or even a squeeze of lime juice to brighten things up.

How to Store It

Leftovers? Lucky you! This soup is just as delicious, if not more so, the next day.

Refrigeration: Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days.
Freezing: While the cream cheese can sometimes change texture slightly upon freezing and thawing, this soup freezes surprisingly well. Store it in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave. You might want to add a splash more broth or a touch more cream cheese when reheating to bring it back to its creamy glory.

FAQs

Can I make this soup ahead of time?

Absolutely! This soup is a fantastic make-ahead meal. You can prepare it entirely and store it in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors have more time to meld!

Is this soup very spicy?

This soup has a mild, pleasant warmth from the green chiles and chili powder. It’s not overwhelmingly spicy for most people, but if you’re sensitive to heat, you can use mild diced green chiles and omit any extra spicy additions. For those who love heat, feel free to add a pinch of cayenne pepper or some diced jalapeño!

Can I use different types of beans?

Yes, you can! While white beans like cannellini or Great Northern are wonderful for their creamy texture, black beans are another excellent option that works beautifully in this soup. Just make sure to rinse and drain them well!

What if I don’t have cooked chicken on hand?

No problem! You can easily cook some chicken breasts or thighs while you’re prepping other ingredients. Alternatively, ground chicken or turkey is a great option. Simply brown it in the pot with a little oil before adding the other soup ingredients.

Cozy Green Chile Chicken Enchilada Soup

A quick and easy weeknight soup that's packed with flavor and comforting goodness. This creamy chicken enchilada soup is perfect for a cozy evening or for sharing with loved ones.

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Prep Time 10

Cook Time 20

Servings 6 servings

Equipment

Large pot or Dutch oven
soup bowls

Ingredients

Main ingredients

2 cups cooked chicken diced, rotisserie or leftover shredded chicken works well
2 (15-ounce) cans white beans rinsed and drained, cannellini or Great Northern
4 ounces cream cheese cubed and softened
1 cup corn frozen corn is fine
1 (4-ounce) can green chiles diced mild
1 (14-ounce) can green enchilada sauce your favorite brand
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
0.5 teaspoon salt or to taste
4 cups chicken broth adjust for desired consistency

For Serving

2 cups tortilla strips store-bought or homemade
1 cup shredded cheddar cheese
0.5 cup sour cream
1 large avocado diced
fresh chopped cilantro

Instructions

Combine cooked chicken, rinsed white beans, softened cream cheese cubes, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth in a large pot or Dutch oven.
Stir everything together until well combined.
Place the pot over medium heat and stir occasionally as the cream cheese melts and integrates into the broth, creating a creamy base.
Once simmering and smooth, reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to deepen.
Ladle the soup into bowls.
Garnish with tortilla strips, shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro. Serve immediately.

Notes

This soup is perfect for make-ahead meals as it reheats beautifully. For a spicier version, add cayenne pepper or diced jalapeño. Black beans can be substituted for white beans, and Monterey Jack cheese is a good alternative to cheddar.