Name: Green Chile Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon ground coriander; 1 (4 oz) can diced green chiles; 2 cups shredded cooked chicken (rotisserie works great); 2 cups low-sodium chicken broth; 1 cup green enchilada sauce; 1 cup canned or frozen corn (drained if canned); 1 (15 oz) can white beans, rinsed and drained; 1/2 cup sour cream or plain Greek yogurt; 1 cup shredded Monterey Jack cheese; Salt and black pepper to taste; Optional toppings: chopped cilantro, diced avocado, tortilla strips, lime wedges

Jump to Recipe·Print Recipe

A creamy, comforting twist on enchiladas, this Green Chile Chicken Enchilada Soup is everything I crave on a cool evening. Loaded with shredded chicken, zesty green chiles, sweet corn, hearty beans, and plenty of melted cheese, it captures the bold, savory flavor of enchiladas in cozy soup form. Whether I’m using leftover rotisserie chicken or prepping ahead for a busy weeknight, this one-pot wonder is always a win.

Green Chile Chicken Enchilada Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon ground coriander

1 (4 oz) can diced green chiles

2 cups shredded cooked chicken (rotisserie works great)

2 cups low-sodium chicken broth

1 cup green enchilada sauce

1 cup canned or frozen corn (drained if canned)

1 (15 oz) can white beans, rinsed and drained

½ cup sour cream or plain Greek yogurt

1 cup shredded Monterey Jack cheese

Salt and black pepper to taste

Optional toppings: chopped cilantro, diced avocado, tortilla strips, lime wedges

Directions

I start by heating olive oil in a large pot or Dutch oven over medium heat.

I add the diced onion and sauté it for about 4–5 minutes until it's soft.

Then I stir in the garlic, cumin, oregano, and coriander and let it cook for another minute until the spices are fragrant.

Next, I mix in the diced green chiles, cooked chicken, chicken broth, enchilada sauce, corn, and white beans. I give everything a good stir.

I bring the soup to a gentle simmer and let it cook for 10–15 minutes so all the flavors can come together.

After that, I lower the heat and stir in the sour cream and shredded cheese until it’s all melted and smooth.

I season the soup with salt and pepper to taste, and it’s ready to serve.

I love topping it off with cilantro, avocado, tortilla strips, or a squeeze of lime.

Servings and timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories per serving: 310 kcal

Variations

I like to switch things up depending on what I have on hand. Sometimes I use black beans instead of white beans for a deeper flavor. If I want a little extra heat, I add a chopped jalapeño with the onions. For a thicker, more stew-like texture, I reduce the broth slightly. I’ve also swapped Monterey Jack with pepper jack for a spicy twist, and it's delicious. To make it dairy-free, I skip the cheese and sour cream and blend in some canned coconut milk instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. If the soup thickens too much, I just stir in a splash of broth or water to loosen it. For longer storage, I freeze it without the cheese and sour cream, then stir those in after reheating for the best texture.

FAQs

How spicy is this soup?

It’s mildly spicy thanks to the green chiles and enchilada sauce, but I can always dial it up with extra chiles or hot sauce if I want more heat.

Can I use raw chicken instead of cooked?

Yes, I can add raw chicken breast or thighs at the simmer stage and cook it in the broth for about 15–20 minutes, then shred it and return it to the pot.

What’s the best cheese to use?

I usually go with Monterey Jack for its meltability and mild flavor, but pepper jack adds a spicy kick if I’m in the mood for more heat.

Can I make this in a slow cooker?

Definitely. I just add all the ingredients (except the cheese and sour cream) to the slow cooker and cook on low for 4–6 hours. Then I stir in the dairy at the end before serving.

Is this soup gluten-free?

Yes, as long as I make sure my enchilada sauce and broth are gluten-free, the soup is naturally gluten-free.

Conclusion

This Green Chile Chicken Enchilada Soup has become a go-to in my kitchen for good reason. It’s quick, hearty, and bursting with the bold, tangy flavors I love in enchiladas—without the need to roll a single tortilla. Whether I’m feeding family, meal prepping for the week, or just looking for something warm and satisfying, this soup checks every box.

Recipe:

Green Chile Chicken Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

A creamy, comforting soup that brings all the bold, zesty flavors of green chile chicken enchiladas into a cozy one-pot meal. Perfect for weeknight dinners, meal prep, or using up leftover chicken.

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté for 4–5 minutes until soft.
Stir in garlic, cumin, oregano, and coriander. Cook for 1 minute until fragrant.
Mix in diced green chiles, shredded chicken, chicken broth, enchilada sauce, corn, and white beans. Stir well.
Bring the soup to a gentle simmer and cook for 10–15 minutes to allow flavors to blend.
Reduce heat to low and stir in sour cream and shredded cheese until melted and smooth.
Season with salt and black pepper to taste.
Serve hot, topped with cilantro, avocado, tortilla strips, or lime wedges if desired.