I’ll never forget the first time I made this soup. It was a cold evening, and I wanted something that felt like a big, cozy hug—something rich, full of flavor, but not heavy.
I had leftover rotisserie chicken and a can of green chiles staring at me from the pantry. A little of this, a little of that, and boom—this soup was born. Now, it’s a staple in my kitchen, and I guarantee it’ll be in yours too.
This Green Chile Chicken Enchilada Soup has everything: tender shredded chicken, roasted green chiles, a creamy, cheesy broth, and just the right amount of spice.
It’s like your favorite green chile enchiladas but in a slurp-worthy, soul-soothing soup. And the best part? It’s easy, quick, and uses fresh ingredients that are easy to find at any grocery store.
Tips for Maximum Flavor
- Roast Your Own Chiles: If you have fresh Hatch or Anaheim chiles, roast them over an open flame or under the broiler until charred. Peel the skin, dice, and use instead of canned chiles.
- Use Bone Broth: For extra depth of flavor and nutrition, swap regular broth for homemade or store-bought bone broth.
- For a Thicker Soup: Blend half of the beans with a little broth before adding them to the pot. This gives the soup a thicker, more velvety texture.
Variations & Substitutions
- Dairy-Free Option: Swap the heavy cream for coconut milk and use dairy-free cheese or skip it altogether.
- Spicy Kick: Add a diced jalapeño with the onions or a pinch of cayenne pepper.
- Low-Carb Version: Skip the beans and corn, and use cauliflower rice instead.
- Vegetarian Twist: Swap chicken for mushrooms or extra beans and use vegetable broth.
Serving Suggestions
Ladle the soup into bowls and pile on the toppings. A handful of crushed tortilla chips adds a great crunch, and fresh cilantro + lime bring brightness. Serve with warm cornbread, flour tortillas, or a simple side salad for a complete meal.
This soup is even better the next day, so make a double batch and enjoy leftovers all week. It also freezes beautifully—just leave out the dairy until reheating for best results.
Print
Creamy Green Chile Chicken Enchilada Soup
A warm and comforting soup loaded with tender chicken, roasted green chiles, and a creamy, cheesy broth. It’s like your favorite green chile enchiladas in soup form!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 poblano pepper, diced (or substitute with extra green chiles)
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 2 cups shredded rotisserie chicken (or cooked shredded chicken)
- 1 cup fire-roasted corn (fresh, frozen, or canned)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded Monterey Jack cheese (or Pepper Jack for extra spice)
- ½ cup sour cream (optional, but makes it extra creamy)
- Juice of 1 lime
Toppings (Optional but Highly Recommended!):
- Crushed tortilla chips
- Chopped fresh cilantro
- Diced avocado
- Shredded cheese
- Sliced jalapeños
- Extra lime wedges
Instructions
Heat the olive oil in a large pot over medium heat. Toss in the diced onion and cook for about 3-4 minutes until softened. Stir in the garlic, poblano pepper, and canned green chiles. Let them cook for another 2 minutes until fragrant.
Sprinkle in the cumin, oregano, smoked paprika, salt, and black pepper. Stir well and let the spices toast for about 30 seconds—this step makes the flavors pop!
Pour in the chicken broth and stir. Bring it to a gentle simmer, then add the white beans, shredded chicken, and fire-roasted corn. Let everything cook together for about 10-15 minutes to meld the flavors.
Reduce the heat to low. Stir in the heavy cream and shredded cheese, stirring continuously until the cheese melts completely into the broth. If you want it extra creamy, mix in the sour cream as well.
Squeeze in fresh lime juice and give the soup a final stir. Taste and adjust seasoning if needed.
Notes
For best flavor, use freshly roasted green chiles and homemade broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: ~375 per serving
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
