When you want a bowl of true comfort—creamy, zesty, and packed with Southwest flavor—Creamy Green Enchilada Chicken Soup is your answer. This recipe is a weeknight lifesaver and a crowd-pleaser, delivering all the tangy goodness of green enchiladas in a warm, velvety soup. Trust me, once you try it, it’ll earn a top spot in your dinner rotation!
Why You’ll Love This Recipe
- Foolproof Weeknight Wonder: Toss everything into your slow cooker and let the magic happen—so easy, it basically cooks itself!
- Rich, Creamy Texture: Cream cheese blends with savory broth for the kind of crave-worthy, velvety soup that hugs your spoon.
- Big, Bold Flavors: From the tang of green enchilada sauce to mildly spicy green chiles and hearty beans, every bite bursts with Southwest flair.
- Customizable for All: Make it milder, spicier, extra cheesy, or even vegetarian—endless delicious options for everyone at your table.
Ingredients You’ll Need
One of the best things about this Creamy Green Enchilada Chicken Soup is how it turns basic pantry staples into a show-stopping meal. Each ingredient brings something special—creamy richness, savory chicken, bright veggies, and that irresistible enchilada zing!
- Cooked chicken, diced: Rotisserie chicken or leftover grilled chicken both work perfectly and add protein-packed heartiness.
- White beans: Rinsed and drained cannellini or great northern beans bring a creamy, satisfying texture.
- Cream cheese: Cubed and softened cream cheese is the secret to that luscious, dreamy consistency.
- Corn (canned or frozen): Pops of sweet corn balance the flavors and add gorgeous color.
- Green chiles: These mild peppers offer a little kick without overpowering the soup (kids love them too!).
- Green enchilada sauce: The star ingredient, bathing each spoonful in tangy, herby brightness—feel free to use red if you like.
- Onion powder, garlic powder, chili powder: These seasonings build up the background flavors, adding depth and a savory punch.
- Salt: Just enough to wake up all the bold flavors without overwhelming them.
- Chicken broth: Gives the soup a comforting body and ties everything together.
- Toppings (tortilla strips, cheddar cheese, sour cream, avocado, cilantro): Layer on as many as you’d like for texture and fresh flavor pop!
Variations
The beauty of Creamy Green Enchilada Chicken Soup is how easy it is to experiment with flavors and textures. Don’t be afraid to put your own spin on it—here are some delicious ways to make it truly yours!
- Vegetarian Version: Skip the chicken and swap in extra beans or roasted veggies—think bell peppers and zucchini—for a hearty meat-free bowl.
- Heat It Up: Add jalapeños or a dash of cayenne for more spice, or use pepper jack cheese as a topper for zesty heat.
- Dairy-Free Swap: Use a plant-based cream cheese and shredded vegan cheddar for a fully dairy-free comfort meal.
- Red Enchilada Twist: Substitute red enchilada sauce for a deeper, smokier flavor profile—just as magical, with a new flair!
How to Make Creamy Green Enchilada Chicken Soup
Step 1: Load up the Slow Cooker
This recipe could not be easier—simply add your diced cooked chicken, white beans, softened cream cheese cubes, corn, green chiles, enchilada sauce, all your spices, salt, and the chicken broth right into your slow cooker. Give everything a good stir so the cream cheese starts mingling into the broth.
Step 2: Let Time Do the Work
Cover the slow cooker and set it to high for 2-3 hours. This gentle simmer cozies all the ingredients together—the chicken absorbs those tangy flavors while the cream cheese melts into pure velvet, making the base irresistibly rich.
Step 3: Taste, Serve, and Top
Once the soup is bubbling and creamy, taste and adjust seasoning if needed. Ladle generous helpings into bowls, then go wild with toppings—crunchy tortilla strips, cheddar cheese, a dollop of sour cream, buttery avocado, and fresh cilantro are all fair game!
Pro Tips for Making Creamy Green Enchilada Chicken Soup
- Cream Cheese Magic: For extra-smooth soup, make sure your cream cheese is at room temperature and cubed—it will melt into the soup evenly and prevent lumps.
- Shortcut Chicken: Rotisserie chicken not only saves time but adds a lovely savory depth—pull the meat and dice just before stirring it in.
- Thick or Thin: If you love a thicker soup, mash some of the white beans before adding; for a thinner broth, add extra chicken stock to reach your perfect consistency.
- Toppings Galore: Put out a toppings bar so everyone can customize their own bowl—kids especially love making it their own “enchilada soup masterpiece!”
How to Serve Creamy Green Enchilada Chicken Soup
Garnishes
The toppings are truly the cherry on top for Creamy Green Enchilada Chicken Soup! Go bold with a handful of crunchy tortilla strips, generous shredded cheddar, cool sour cream, creamy avocado bites, and a flurry of fresh cilantro. Each spoonful is a party of flavors and textures—don’t hold back!
Side Dishes
This soup loves to be the star but pairs beautifully with warm flour tortillas, a simple green salad, or Mexican cornbread. For a heartier spread, whip up cheese quesadillas or serve with a colorful roasted veggie platter on the side.
Creative Ways to Present
Turn your next gathering into a soup bar: set out bowls of toppings, arrange vibrant soup mugs or rustic crocks, and let everyone build their ideal bowl. Hosting a party? Pour Creamy Green Enchilada Chicken Soup into shot glasses for a fun, mini appetizer version!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your soup cool, then store in airtight containers in the refrigerator. The flavors get even cozier overnight—plus, it’s a fantastic meal-prep option for busy weeks!
Freezing
Creamy soups freeze beautifully with a little care. Portion Creamy Green Enchilada Chicken Soup into freezer-safe containers, leaving an inch of headspace. Thaw overnight in the fridge before reheating for best results.
Reheating
Gently reheat on the stovetop over medium-low heat, stirring often so the cream cheese stays velvety and smooth. You may want to add a splash of broth if it thickens, then finish with fresh toppings just before serving.
FAQs
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Can I use uncooked chicken instead of cooked for this soup?
Absolutely! If starting with raw chicken breasts or thighs, add them directly to the slow cooker with the other ingredients. Cook until the chicken is fully cooked and shreds easily, about 3-4 hours on high, then shred and return to the soup before serving.
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Can I make Creamy Green Enchilada Chicken Soup on the stovetop?
Yes, it’s easy! Sauté the spices in a large pot, add other ingredients, and simmer for 20-30 minutes on low until everything is creamy and heated through. It’s just as delicious—and even faster for last-minute cravings.
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What’s the best way to make it spicier?
For a spicier kick, add diced jalapeños, chipotle powder, or use hot green chile peppers. Spice it up as you like—just add a little at a time so it doesn’t get overwhelming.
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What can I use instead of cream cheese?
If you prefer, swap in Greek yogurt, sour cream, or even a scoop of cottage cheese blended smooth. Each will bring its own creamy character and keep the soup irresistibly velvety.
Final Thoughts
I dare you to find a cozier, more vibrant meal than this Creamy Green Enchilada Chicken Soup! From its creamy texture to its craveable flavors and all those tempting toppings, it’s a dinner you’ll look forward to making and sharing. Give it a try—and don’t be surprised if it becomes your new “best soup ever.”
Print
Creamy Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Green Enchilada Chicken Soup is a comforting and flavorful dish perfect for chilly days. Packed with tender chicken, creamy beans, and a hint of spice, it’s sure to be a family favorite.
Ingredients
Main Soup:
- 2 cups cooked chicken, diced into 1/2″ chunks
- 2 15–ounce cans white beans, rinsed and drained
- 4 ounces cream cheese, cubed and softened
- 1 cup corn, canned or frozen
- 1 4–ounce can green chiles
- 1 14–ounce can green enchilada sauce (or red)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
Toppings:
- 2 cups tortilla strips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 large avocado, diced
- Fresh chopped cilantro
Instructions
- Main Soup: In a slow cooker, combine the cooked chicken, white beans, cream cheese, corn, green chiles, green enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir well.
- Cover and cook on high for 2-3 hours, until the soup is hot.
- Toppings: Serve the soup hot, topped with tortilla strips, cheddar cheese, sour cream, diced avocado, and fresh cilantro. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
