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One-Pot Green Enchiladas Soup – Cozy Comfort Made Simple

One-Pot Green Enchiladas Soup

This creamy, zesty One-Pot Green Enchiladas Soup is made with shredded chicken, green enchilada sauce, and fire-roasted green chiles—all in one pot. A perfect comfort dish that’s hearty, fuss-free, and ready in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken rotisserie or pressure-cooked
  • 1 cup green enchilada sauce
  • 1 can diced green chiles mild, 4 oz can
  • 3 cups chicken broth
  • 1 cup sweet corn kernels frozen or canned
  • 4 oz cream cheese or Greek yogurt softened
Spices & Flavor
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili flakes optional
  • 1 lime juiced
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Heat a drizzle of oil in a large pot. Add diced onions and minced garlic, sauté until fragrant.
  2. Pour in the green enchilada sauce, green chiles, and chicken broth. Simmer for 5–10 minutes.
  3. Add the shredded chicken and corn. Stir to combine and let it heat through.
  4. Add softened cream cheese or Greek yogurt. Stir until fully melted and incorporated.
  5. Season with cumin, garlic powder, chili flakes, salt, and pepper to taste. Simmer on low for 20 minutes.
  6. Finish with fresh lime juice. Serve hot, garnished with cilantro and your favorite toppings.

Notes

This soup freezes well and tastes even better the next day. Swap chicken for beans for a vegetarian version, or adjust spice levels with jalapeños or chipotle powder.