Go Back
Green Chile Chicken Enchilada Soup Recipe – Creamy, Spicy & Comforting!

Green Chile Chicken Enchilada Soup

A hearty, flavorful soup inspired by classic enchiladas, made with roasted green chiles, shredded chicken, spices, and topped with fresh garnishes. It’s a comforting and versatile meal perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1.5 cups roasted green chiles chopped, canned or fresh roasted
  • 3 cups chicken broth low-sodium preferred
  • 2 cups shredded chicken rotisserie or pre-cooked
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp oregano dried
Optional Add-ins
  • 0.5 cup heavy cream or Greek yogurt for lighter version
  • 0.5 cup shredded cheese like cheddar or Monterey Jack
Toppings
  • tortilla strips for serving
  • fresh cilantro chopped
  • avocado sliced
  • lime wedges for serving

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Slow Cooker Optional for Crockpot version

Method
 

  1. Sauté chopped onion and minced garlic in a large pot until soft.
  2. Add chopped roasted green chiles, cumin, chili powder, and oregano. Stir until fragrant.
  3. Add shredded chicken and chicken broth. Simmer for 10-15 minutes.
  4. For a creamier version, stir in heavy cream or cheese until melted.
  5. Serve hot, topped with tortilla strips, cilantro, avocado slices, and a squeeze of lime.

Notes

Use rotisserie chicken for a quick version. You can make this in a slow cooker by combining everything and cooking on low for 4-6 hours. For a vegetarian version, replace chicken with beans and use vegetable broth.