Green Enchiladas Chicken Soup

The Story Behind the Recipe

There are recipes that bring the taste of comfort, and then there are recipes that bring comfort with a kick. This Green Enchiladas Chicken Soup is exactly that — creamy, cozy, with just enough zest to wake up your taste buds and warm your soul.

The first time I made it, it was one of those rainy evenings when the sky had that soft gray glow and all I wanted was something hearty, flavorful, and soothing. I had a jar of green enchilada sauce in the pantry, some leftover rotisserie chicken, and half a block of cream cheese sitting lonely in the fridge. So I did what any comfort-food-loving soul would do — I threw everything into a pot and hoped for the best.

The result? Pure magic. The creamy, slightly spicy broth. The tender shredded chicken. The bright green enchilada flavor with a hint of lime and melted cheese running through every spoonful. I remember taking that first bite, sitting by the window, and thinking, this is what cozy feels like.

Since then, Green Enchiladas Chicken Soup has become one of my most requested dishes — family dinners, potlucks, or just lazy Sunday nights. It’s the kind of soup that feels like a hug with a little sass. And once you make it, it’ll definitely become one of your comfort classics, too.

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What Makes This Recipe Special

This isn’t just another chicken soup — it’s a whole experience in a bowl. Green Enchiladas Chicken Soup stands out because it brings together the best of both worlds: the creamy warmth of comfort food and the bold zest of Mexican-inspired flavors.

Here’s why it’s so special:

• Creamy with a kick: The broth is velvety and rich, yet has that bright tang from green enchilada sauce and lime.
• Fast and easy: Ready in about 30 minutes using simple ingredients.
• Loaded with flavor: Cream cheese, green chilies, and spices blend into a perfectly balanced bowl of goodness.
• Perfect for leftovers: It gets even better the next day as the flavors deepen.
• Crowd-pleaser: Kids, adults, picky eaters — everyone loves it!

It’s cozy, creamy, and just the right amount of spicy. Every spoonful is like a warm blanket with a burst of flavor.

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Ingredients – Fresh, Simple & Full of Flavor

For the Soup

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups cooked shredded chicken (rotisserie or boiled)
• 2 (10 oz) cans green enchilada sauce
• 1 (4 oz) can diced green chilies
• 1 (8 oz) block cream cheese, softened and cubed
• 4 cups chicken broth (low sodium preferred)
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ cup heavy cream (or half-and-half)
• Juice of 1 lime

Ingredient Tip: The star of this Green Enchiladas Chicken Soup is the green enchilada sauce — it gives that signature tangy, slightly spicy flavor that makes this soup so unique. Choose your favorite brand or make your own for an extra homemade touch.

Optional Add-Ins

• 1 cup corn (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• ½ cup diced jalapeños (for heat lovers)

For Toppings

• Shredded Monterey Jack or Pepper Jack cheese
• Chopped cilantro
• Crushed tortilla chips
• Sliced avocado
• Sour cream or Mexican crema

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Step-by-Step Cooking Instructions

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add diced onion and cook for 4–5 minutes, until soft and translucent. Add garlic and cook for another 30 seconds until fragrant.

Granny’s Tip: Don’t rush this step — slowly sautéing the onions and garlic releases their natural sweetness and sets the foundation for your Green Enchiladas Chicken Soup.

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Step 2: Add the Enchilada Base

Pour in the green enchilada sauce, diced green chilies, chicken broth, and all the seasonings — cumin, chili powder, smoked paprika, salt, and pepper. Stir everything well.

Bring the mixture to a gentle simmer for about 10 minutes, letting the flavors come together.

Kitchen Note: This simmering step helps reduce the sauce slightly, intensifying that signature enchilada flavor.

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Step 3: Add the Chicken and Cream Cheese

Add your shredded chicken to the pot. Stir gently to combine. Then, add the cream cheese cubes one at a time, stirring until melted and fully incorporated.

Let the soup simmer on medium-low heat for another 10 minutes, stirring occasionally.

Pro Tip: If your cream cheese isn’t melting smoothly, whisk a ladleful of hot soup with it in a bowl first, then pour it back in — it’ll blend perfectly creamy.

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Step 4: Stir in the Cream and Lime Juice

Once the soup is creamy and smooth, stir in the heavy cream and lime juice. Let it simmer for another 3–4 minutes.

Taste and adjust seasoning — you might want a little more salt or an extra squeeze of lime for brightness.

Granny’s Trick: That final touch of lime makes the flavors pop — don’t skip it! It balances the richness with a burst of freshness.

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Step 5: Serve It Up!

Ladle your Green Enchiladas Chicken Soup into big cozy bowls. Top with shredded cheese, crushed tortilla chips, fresh cilantro, and sliced avocado for the ultimate finishing touch.

Optional but irresistible: Drizzle a little sour cream on top and swirl it in for extra creaminess.

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Serving Suggestions – What to Pair It With

This Green Enchiladas Chicken Soup is hearty enough to stand on its own, but it also pairs beautifully with so many sides.

🍞 Classic Comfort

• Warm flour or corn tortillas on the side for dipping
• Buttery cornbread muffins or cheesy quesadillas

🥗 Fresh & Crisp

• A simple avocado salad or Southwest coleslaw
• Tomato and cucumber salad with lime vinaigrette

🍚 Hearty & Filling

• Serve it over rice or quinoa for an extra comforting twist
• Pair with Mexican rice or cilantro-lime rice for a fuller meal

Serving Idea: For parties, serve it in small bowls or cups topped with cheese and crushed chips — like creamy enchilada shooters!

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Customization & Variations

The beauty of Green Enchiladas Chicken Soup is that it’s endlessly customizable — you can make it mild or spicy, chunky or smooth, rich or light.

🌶 Make It Spicier

Add diced jalapeños, a dash of cayenne, or a spoonful of green salsa verde for an extra kick.

🥬 Veggie Packed

Add corn, spinach, zucchini, or bell peppers for a burst of color and nutrients.

🧀 Extra Cheesy

Stir in a handful of shredded Monterey Jack or Pepper Jack cheese right before serving.

🍗 Slow Cooker Version

Add all ingredients (except cream and lime) to a slow cooker. Cook on LOW for 6 hours, then stir in cream and lime juice before serving.

🥣 Low-Carb Option

Skip the corn and beans, use heavy cream instead of milk, and serve with avocado slices.

Meal Prep Tip: This soup thickens as it chills — by day two, it becomes a creamy stew that’s even more delicious!

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Storing & Reheating

🧊 Storing

Store Green Enchiladas Chicken Soup in an airtight container in the refrigerator for up to 4 days.

Pro Tip: The flavors deepen overnight — it tastes even better the next day!

🔥 Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick.

❄️ Freezing

Freeze in freezer-safe containers (without dairy) for up to 3 months. Add the cream and lime after reheating for best texture.

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Nutritional Snapshot (Per Serving – Approx.)

(Serves 6)

• Calories: 370
• Protein: 32g
• Carbohydrates: 10g
• Fat: 22g
• Fiber: 2g
• Sugar: 3g
• Sodium: 680mg

This Green Enchiladas Chicken Soup hits that perfect balance — hearty and creamy but still light enough to enjoy guilt-free.

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Reader Q&A – Common Questions

1. Can I make it in a crockpot?

Yes! Cook everything (except cream and lime) on LOW for 6 hours, then stir in cream and lime before serving.

2. Can I use rotisserie chicken?

Absolutely — it’s quick, flavorful, and perfect for this recipe.

3. Can I make it dairy-free?

Yes, use dairy-free cream cheese and coconut milk instead of cream.

4. Can I freeze leftovers?

Yes, just leave out the dairy before freezing and add it when reheating.

5. Can I use red enchilada sauce instead?

You can, but it will taste completely different — richer, spicier, and more like chili.

6. What’s the best cheese for topping?

Monterey Jack or Pepper Jack melts beautifully and complements the flavors perfectly.

7. How do I make it thicker?

Add more cream cheese or simmer longer to reduce the broth.

8. Can I make it vegetarian?

Yes! Swap the chicken for white beans or chickpeas and use vegetable broth.

9. How spicy is it?

Mild to medium — adjust by adding or reducing the green chilies.

10. Can I double the recipe?

Definitely! It reheats wonderfully — perfect for meal prep or feeding a crowd.

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Final Thoughts 🍽️

There’s something truly special about this Green Enchiladas Chicken Soup — it’s cozy, creamy, and full of life. Every spoonful brings you that perfect blend of comfort and spice, rich and tangy, smooth and hearty.

It’s the kind of meal that makes you feel good from the inside out — whether you’re curled up on the couch, cooking for family, or just craving a bowl of something special.

With its velvety texture, zesty green enchilada flavor, and those tender bites of chicken, this soup isn’t just dinner — it’s comfort, warmth, and joy in a bowl.

So grab a big spoon, pile on those toppings, and let this Green Enchiladas Chicken Soup remind you that simple ingredients and a little love can turn into something extraordinary.

💛 Tried This Recipe?

If you make Green Enchiladas Chicken Soup, I’d love to see your bowl of goodness! Tag your photos and follow me on Pinterest at grannyslilkitchen — where every recipe is made with heart, flavor, and a pinch of nostalgia.