Summary
This green chile chicken enchilada soup is a creamy, comforting dish that brings together shredded chicken, green chiles, and Mexican-inspired seasonings in a rich, satisfying broth. Ready in just 30 minutes, this one-pot meal delivers all the flavors of traditional enchiladas in an easy-to-make soup format that’s perfect for weeknight dinners or meal prep.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or ladle
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Whisk
- Ladle for serving
- Storage containers (if meal prepping)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (10.75 oz) can cream of chicken soup
- 8 oz cream cheese, cubed
- 3 cups cooked chicken, shredded
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
For Serving:
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Diced avocado
- Crushed tortilla chips
- Additional cilantro
- Lime wedges
Instructions
- Prepare the base: Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add spices and chiles: Stir in the diced green chiles, cumin, chili powder, paprika, and cayenne pepper. Cook for 1-2 minutes to toast the spices and release their flavors.
- Create the broth: Pour in chicken broth and cream of chicken soup. Whisk until well combined and bring to a gentle simmer.
- Incorporate cream cheese: Add cubed cream cheese to the pot and whisk continuously until completely melted and smooth. This creates the creamy base of your green chile chicken enchilada soup.
- Add main ingredients: Stir in shredded chicken, frozen corn, and black beans. Simmer for 10-15 minutes, allowing flavors to meld and the soup to heat through.
- Finish the soup: Pour in heavy cream and stir well. Season with salt and pepper to taste. Add fresh cilantro and lime juice just before serving.
- Serve hot: Ladle the green chile chicken enchilada soup into bowls and top with your favorite garnishes like shredded cheese, sour cream, avocado, and tortilla chips.
Notes
- Using rotisserie chicken saves significant time and adds extra flavor to the soup
- Cream cheese should be at room temperature for easier melting
- Adjust the heat level by adding more or less cayenne pepper and green chiles
- The soup will thicken as it cools, so add extra broth when reheating if needed
- Fresh green chiles can be substituted for canned, but roast them first for better flavor
Tips for Success
Start with room temperature cream cheese to prevent lumps in your green chile chicken enchilada soup. When adding the cream cheese, cut it into small cubes and whisk continuously to ensure a smooth, creamy texture. Don’t let the soup boil vigorously once you’ve added the cream cheese and heavy cream, as this can cause curdling. Taste and adjust seasonings gradually, remembering that you can always add more spices but can’t take them away. For the best flavor development, let the green chile chicken enchilada soup simmer gently for the full recommended time to allow all ingredients to meld together perfectly.
Additional Tips and Variations
Transform your green chile chicken enchilada soup by experimenting with different proteins like shredded pork or turkey. For a vegetarian version, substitute the chicken with additional beans and use vegetable broth instead of chicken broth. Add diced bell peppers or jalapeños for extra vegetables and heat variation. Try incorporating different types of green chiles like poblanos or Hatch chiles for regional flavor differences. For a thicker consistency, mash some of the beans before adding them to the soup. Consider adding a can of diced tomatoes for extra depth and color. Make it heartier by stirring in cooked rice or small pasta during the last few minutes of cooking.
Frequently Asked Questions (FAQ)
Q: Can I make this green chile chicken enchilada soup in a slow cooker? A: Yes, combine all ingredients except cream cheese, heavy cream, and fresh herbs in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cream cheese and cream during the last 30 minutes, then stir in herbs before serving.
Q: How spicy is this green chile chicken enchilada soup? A: The heat level is mild to moderate, depending on the green chiles used. Canned green chiles are typically mild, but you can increase heat by adding jalapeños or cayenne pepper.
Q: Can I freeze this soup? A: Yes, but cream-based soups may separate slightly when frozen. Freeze for up to 3 months and reheat gently, whisking to recombine if needed.
Q: What can I substitute for heavy cream? A: Use half-and-half for a lighter version, or coconut milk for dairy-free option. Greek yogurt added at the end also works well.
Q: How can I make this soup dairy-free? A: Replace cream cheese with dairy-free cream cheese, use coconut milk instead of heavy cream, and choose dairy-free toppings.
Conclusion
This green chile chicken enchilada soup represents the perfect marriage of convenience and authentic southwestern flavors. By transforming the beloved enchilada into soup form, you get all the comfort and satisfaction of the traditional dish without the time-consuming preparation. The green chile chicken enchilada soup proves that weeknight dinners don’t have to sacrifice flavor for speed, delivering a restaurant-quality meal that’s ready in just 30 minutes. Whether you’re feeding a hungry family or meal prepping for the week ahead, this green chile chicken enchilada soup offers the versatility and delicious taste that will make it a regular fixture in your recipe rotation. With its creamy texture, bold flavors, and endless customization options, this soup is sure to become a cherished comfort food in your household.