When chilly evenings roll around or you need a comforting, flavorful meal that comes together with minimal effort, this Green Enchilada Chicken Soup is just the dish to make.

It’s creamy, hearty, and packed with layers of savory goodness that will make it a staple on your weeknight dinner rotation. Whether you’re cooking for your family or hosting friends for a casual meal, this soup brings the perfect balance of zest, creaminess, and wholesome ingredients.

Table of Contents

Green Enchilada Chicken Soup

George Law

This creamy and hearty Green Enchilada Chicken Soup is a cozy blend of tender chicken, white beans, sweet corn, and tangy green enchilada sauce. A simple, comforting one-pot meal perfect for chilly evenings or easy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Soup

Cuisine Mexican, Southwestern

Servings 6 bowls

Calories 365 kcal

Equipment

slow cooker or large pot
Measuring cups and spoons
ladle
knife and cutting board
serving bowls

Ingredients

2 cups cooked chicken, diced into 1/2-inch chunks
2 cans (15 oz each) white beans, rinsed and drained
4 oz cream cheese, cubed and softened
1 cup corn, canned or frozen
1 can (4 oz) green chiles
1 can (14 oz) green enchilada sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
4 cups chicken broth
tortilla strips or chips, for serving
shredded cheddar cheese, for topping
sour cream, diced avocado, fresh cilantro (optional)

Instructions

Add the chicken, beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to a slow cooker.
Stir well to mix, then cover and cook on high for 2-3 hours until hot and flavors blend.
Serve hot and top with tortilla strips, cheese, sour cream, avocado, and cilantro as desired.
For stovetop method: Combine all ingredients in a large pot, bring to a simmer, and cook for 10 minutes until heated through.

Notes

Use rotisserie chicken for a quick shortcut. Adjust heat with extra green chiles or cayenne. Soup freezes beautifully for up to 3 months. Serve with tortilla strips, avocado, and fresh cilantro for extra flavor and crunch.

Keyword comfort food, green enchilada chicken soup, slow cooker soup, weeknight dinner

Why You’ll Love Green Enchilada Chicken Soup Recipe

Easy to prepare: Simply toss everything into a slow cooker or pot, and let it work its magic.

Versatile ingredients: Uses common pantry staples like canned beans and green enchilada sauce.

Rich and comforting: Cream cheese adds a luscious, creamy texture without heaviness.

Loaded with flavor: Green chiles and spices give it a mild heat and vibrant taste.

Family-friendly: Gentle spices and familiar ingredients make it a hit with kids and adults alike.

Great for leftovers: Soup reheats beautifully and freezes well for busy weeknights.

Ingredients for Green Enchilada Chicken Soup Recipe You’ll Need

2 cups cooked chicken, diced into 1/2-inch chunks (rotisserie chicken works great here for a shortcut)
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 (you can substitute red if preferred)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
4 cups chicken broth

Toppings (Optional but Delightful)

Tortilla strips or chips

Shredded cheddar cheese

Sour cream

Diced avocado

Fresh chopped cilantro

How to Make This Soup

Slow Cooker Method:
Add the cooked chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to your slow cooker.
Stir well to combine all ingredients.
Cover and cook on high for 2 to 3 hours, or until the soup is hot and flavors meld.
Serve hot in bowls and add your favorite toppings like tortilla strips, cheese, sour cream, avocado, and cilantro.
Stovetop Method:
In a large pot, add the cooked chicken, white beans, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth.
Stir to combine and heat over medium heat.
Bring to a gentle simmer and cook for about 10 minutes to allow flavors to blend.
Ladle into bowls and garnish with your chosen toppings.
Prep Tips:
Use pre-cooked or rotisserie chicken to save time.
Soften cream cheese by leaving it at room temperature or microwaving for 15-20 seconds.
Rinse canned beans well to reduce sodium and remove any canning liquid taste.
For a spicier kick, add extra green chiles or a pinch of cayenne pepper.

Storage and Make-Ahead Advice

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months.

Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stove over medium-low heat, stirring occasionally. Add toppings just before serving.

Serving Suggestions and Variations

Serve this soup with a side of warm cornbread, a fresh green salad, or simply enjoy it on its own as a filling meal. For extra texture and nutrition, add diced bell peppers or sautéed onions when cooking. You can also swap the white beans for black beans or pinto beans for a different twist.

A Bit of Background

Enchilada sauce is a beloved component of Mexican cuisine, known for its bold, complex flavors that typically combine chiles, spices, and tomatoes. Using green enchilada sauce in this soup adds a mild heat and vibrant color, elevating a classic chicken soup into a festive and comforting meal that speaks to Southwestern flavors.