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This green chili chicken enchilada soup recipe is everything you love about enchiladas, but in a creamy soup form. Best of all you can set it and forget it in the slow cooker.
I love enchiladas - from chicken mole enchiladas to veggie black bean enchiladas. But have you had it in soup form?
Until recently, I hadn't but I was craving both Mexican and soup so I figured why not combine the two? And this chicken enchilada soup recipe was created!
It has everything you love about enchiladas, including the chicken, spices, beans and cheese.
The secret to this soup is the cream cheese. By adding it at the end, it not only adds a nice richness to the soup, but thickens it as well.
And then finishing it off with a fresh squeeze of lime, some avocado and chips? It will be hard to just have one bowl of this.
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Recipe Ingredients
- Boneless, chicken breasts - chicken thighs will work too.
- Enchilada sauce - for this recipe, I use green enchilada sauce, but red works too.
- Fire-roasted green chiles - adds flavor and some heat.
- Diced tomatoes - canned works best.
- Chili powder, cumin, paprika, garlic powder, salt, onion powder, black pepper - where a lot of the flavor of the soup comes from.
- Chicken broth - low-sodium is best.
- Black and white beans - adds some protein and texture.
- Corn - gives a slight sweetness to the soup.
- Cilantro - adds some freshness.
- Cream cheese - helps thicken the soup and make it richer.
- Limes, cheese, avocado, chips, etc... - use your favorite toppings.
Step-by-Step Instructions
- In large crockpot, add chicken, enchilada sauce, green chiles, tomatoes, chili powder, ground cumin, paprika, garlic powder, kosher salt, onion powder, black pepper and chicken broth.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- With 30 minutes left, remove chicken and shred with two forks.
- Add back to crockpot, along with black beans, white beans, corn, cilantro and cream cheese. Cover and cook for 30 minutes. Stir to get cheese completely melted. Serve with desired toppings.
Instant Pot Option
If you're short on time, this chicken enchilada soup recipe works great in an Instant Pot as well.
- In Instant Pot, add the chicken, sauce, chiles, tomatoes, spices and chicken broth. Cover and cook on high pressure for 10 minutes then use natural release.
- Remove chicken and shred. Add back to Instant Pot and set to saute. Stir in beans, corn, cilantro and cream cheese. Let sit for 5 minutes or until cheese is melted.
FAQs
Yes of course. Sometimes I do this myself. You’ll want to add about 3 cups of shredded rotisserie chicken to the soup.
In general, this is a pretty thick soup, but if you want it even thicker whisk 1 tablespoon of cornstarch with 2 tablespoon of water. Then slowly add to the soup as it is simmering and whisk in.
This green chicken enchilada soup will last in an airtight container in the fridge for 3-4 days.
When in comes to freezing, soup is one of those meals that is perfect to throw in the freezer and use when you want. Just let it come to room temperature before placing in a airtight container. You can keep in the freezer for 4-6 months.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Pro Tips/Recipe Notes
- Use pre-shredded rotisserie chicken to make the soup even quicker.
- You can replace the chicken breasts with chicken thighs if you want a more intense chicken flavor.
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
- Complete the soup with toppings like tortilla chips, avocado and fresh lime juice.
Other Soup Recipes
- Salsa Verde Chicken Pozole
- Roasted Tomato Basil Soup
- Butternut Squash Sweet Potato Soup
- Beef Chili
- Chicken Barley Soup
If you’ve tried this chicken enchilada soup recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Green Chili Chicken Enchilada Soup
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 2 cans (4 oz) diced fire-roasted green chiles
- 1 can (10.5 oz) diced tomatoes
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 2 cans (14.5 oz) black beans, rinsed and drained
- 1 can (14.5 oz) white beans, rinsed and drained
- 1 cup corn
- 3 tablespoon fresh cilantro, chopped
- 1 package (8 oz) cream cheese
- fresh lime, cheese, cilantro, avocado for topping
Instructions
- In large crockpot, add chicken, enchilada sauce, green chiles, tomatoes, chili powder, ground cumin, paprika, garlic powder, kosher salt, onion powder, black pepper and chicken broth. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- With 30 minutes left, remove chicken and shred with two forks. Add back to crockpot, along with black beans, white beans, corn, cilantro and cream cheese. Cover and cook for 30 minutes. Stir to get cheese completely melted. Serve with desired toppings.
Notes
- Use pre-shredded rotisserie chicken to make the soup even quicker.
- You can replace the chicken breasts with chicken thighs if you want a more intense chicken flavor.
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
- Complete the soup with toppings like tortilla chips, avocado and fresh lime juice.
Bob M says
Making this right now - should I drain the canned beans???
Ryan says
Yes. I'll make sure I add that in the directions.
Megan P says
Just made this in the crockpot. Very good!!!
Ryan says
One of my favorites!
Sherry says
We have been making this soup for almost a year now! We always opt for the medium or hot green chiles, when we can find them, just because we like the heat. We’ve had a couple family members ask for it to be served over rice too. We make a simple cilantro rice to go with it. We double the recipe and share it with employees that help out on the weekends. Everyone loves it! Great recipe!!
Ryan says
Glad you enjoy it!
Delphine says
Love it. Cooked in a Dutch oven at 325F for about two hours. Only changes were using chicken thighs and crushed tomatoes instead of diced because of what I had on hand. I served it with cornbread. Will definitely make again, maybe a third can of hot green chiles because I love them, but definitely a keeper!