Creamy Green Enchiladas Chicken Soup – Easy & Comforting Recipe

If you’re craving a warm, comforting bowl of goodness that’s creamy, zesty, and loaded with flavor, then creamy green enchiladas chicken soup is exactly what you need. This recipe takes the familiar flavors of green chicken enchiladas and transforms them into a hearty one-pot soup that’s perfect for busy weeknights, cozy weekends, or family gatherings. It combines tender shredded chicken, tangy green enchilada sauce, sour cream, and a cheesy finish for the ultimate comfort food.

Unlike many traditional soup recipes that rely on wine or bacon for depth, this version uses pantry staples and fresh ingredients to keep it wholesome and family-friendly. You’ll love how quick it is to make, how versatile the ingredients are, and how easily you can adjust it for your taste or dietary needs.

Looking for inspiration? Try our Creamy Cajun Chicken Soup if you’re in the mood for another creamy twist.

Creamy Green Enchiladas Chicken Soup

What Makes Creamy Green Enchiladas Chicken Soup Unique

This soup is more than just another chicken recipe—it’s the perfect marriage of Mexican-inspired flavors and American comfort food. The base comes from green enchilada sauce, which adds a bright, tangy kick, while the addition of sour cream and melted cheese gives the broth its irresistible creamy texture. With shredded chicken as the protein, every spoonful is both filling and satisfying.

Unlike red enchilada soups, which can be smoky and spicy, green enchilada soup brings a lighter, tangier taste that appeals to almost everyone at the table. It’s also a one-pot wonder, which means fewer dishes and more time to enjoy your meal.

Flavor Profile: Creamy, Zesty, and Comforting

The best way to describe the flavor of creamy green enchiladas chicken soup is “comfort with a kick.” The creaminess from sour cream and cheese balances beautifully with the mild heat of green chilies and enchilada sauce. Every bite gives you a rich, velvety mouthfeel with just the right amount of zest.

Think of it as your favorite chicken enchiladas served in a steaming bowl — only easier to make and even more comforting. Pair it with warm tortillas, tortilla chips, or a simple side salad, and you’ve got a meal that feels like home.

Ingredients for the Best Creamy Green Enchiladas Chicken Soup

Essential Ingredients for Authentic Taste

The magic of creamy green enchiladas chicken soup lies in using simple, everyday ingredients that come together for maximum flavor. Here’s what you’ll need to make this comforting dish at home:

• Shredded Chicken – Use cooked rotisserie chicken for convenience or cook boneless, skinless chicken breasts or thighs at home.
• Green Enchilada Sauce – The star ingredient that adds tangy, zesty flavor. Choose mild or medium depending on your spice tolerance.
• Chicken Broth – Provides the savory base for the soup. Low-sodium broth works best so you can control the seasoning.
• Diced Green Chilies – These mild peppers enhance the enchilada flavor and add a gentle heat without overwhelming the soup.
• Onion & Garlic – Classic aromatics that build flavor right from the start.
• Sour Cream – Creates the creamy texture and balances the zestiness of the enchilada sauce.
• Shredded Cheese – Monterey Jack or a Mexican blend melts beautifully and adds richness.
• Corn Kernels – A touch of sweetness that pairs perfectly with the tangy green sauce.
• Seasonings – Cumin, chili powder, salt, and pepper for a well-rounded taste.
• Tortilla Strips (optional) – For garnish, adding crunch and texture to each bite.

Substitutions for Dietary Needs

The beauty of this green enchiladas chicken soup recipe is how adaptable it can be. Here are a few simple swaps to suit different preferences:

• Dairy-Free: Replace sour cream with unsweetened coconut cream or a dairy-free yogurt alternative. Use vegan cheese for a completely dairy-free version.
• Low-Carb/Keto: Skip the corn and tortilla strips. Add extra chicken or a handful of spinach for bulk without extra carbs.
• Gluten-Free: Most enchilada sauces are naturally gluten-free, but always check the label. Serve with gluten-free tortilla chips if desired.
• Lighter Option: Substitute Greek yogurt for sour cream to add creaminess with extra protein and fewer calories.

These easy adjustments make the soup suitable for a wide variety of diets, so everyone can enjoy a warm, comforting bowl.

💡 Don’t miss our Hearty Cheddar Garlic Herb Potato Soup if you’re looking for another cozy, creamy recipe full of comfort.

Step-by-Step Instructions

Preparing the Chicken and Vegetables

The first step in making creamy green enchiladas chicken soup is to prepare the base ingredients:

1. Cook the Chicken – If you don’t already have shredded chicken on hand, boil or bake boneless, skinless chicken breasts until fully cooked. Shred with two forks and set aside. Using a pre-cooked rotisserie chicken is a quick and tasty alternative.
2. Chop Aromatics – Dice one medium onion and mince two garlic cloves. These will form the savory backbone of your soup.
3. Sauté Base Flavors – In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onion and cook until soft and translucent, then stir in the garlic until fragrant.

This foundation ensures your soup is rich and aromatic right from the start.

Cooking Process for Creamy Consistency

Once your base is ready, it’s time to build the soup:

1. Add Liquids – Pour in the chicken broth and green enchilada sauce. Stir well to combine.
2. Add Vegetables and Seasonings – Stir in diced green chilies, corn, cumin, chili powder, salt, and pepper. Allow the mixture to simmer for about 15 minutes to let the flavors meld.
3. Add Chicken – Stir in the shredded chicken and let it simmer for another 10 minutes, allowing the chicken to soak up the flavors.
4. Make It Creamy – Reduce the heat to low. Slowly stir in the sour cream and shredded cheese, mixing until smooth and creamy. Avoid boiling at this stage to prevent curdling.
5. Taste and Adjust – Taste the soup and adjust seasoning if necessary. Add more broth for a thinner soup or more cheese for extra richness.

When finished, you’ll have a velvety, hearty soup that feels like a bowl of green enchiladas in liquid form.

💡 Discover great ideas like our Marry Me Chicken Soup if you want another rich, creamy chicken dish to add to your rotation.

Tips & Tricks for Perfect Texture and Flavor

How to Avoid Curdling with Sour Cream

One of the most common mistakes when making creamy green enchiladas chicken soup is adding sour cream too quickly or at too high of a temperature. This can cause the soup to curdle instead of becoming silky smooth. To prevent this:

• Lower the Heat: Always reduce the soup to low heat before adding sour cream. High heat breaks down dairy fats.
• Temper the Sour Cream: Place the sour cream in a bowl and slowly whisk in a few spoonfuls of hot broth before adding it to the pot. This gently warms it and prevents separation.
• Avoid Boiling After Adding Dairy: Once sour cream and cheese are added, keep the soup at a gentle simmer instead of a rolling boil.

These simple tricks guarantee your soup has a velvety texture every time.

Adjusting Spice Levels for Everyone

The beauty of this recipe is how customizable it is for different spice tolerances:

• Mild Version: Use mild green enchilada sauce and canned green chilies. Add extra sour cream or cheese to mellow out heat even further.
• Medium Heat: Choose medium green enchilada sauce and add a dash of chili powder or cayenne.
• Extra Spicy: Use hot enchilada sauce, fire-roasted green chilies, and a sprinkle of crushed red pepper.

If you’re serving a crowd with mixed preferences, keep toppings like sliced jalapeños, hot sauce, and pepper jack cheese on the side so each person can spice it up to their liking.

💡 Don’t miss our Hearty Tuscan White Bean Soup for another wholesome soup option packed with layers of flavor.

Variations of Creamy Green Enchiladas Chicken Soup

Easy Creamy Green Enchiladas Chicken Soup Recipe

If you’re looking for the simplest version of this dish, stick with the basics: shredded chicken, green enchilada sauce, sour cream, cheese, and broth. This easy method is perfect for beginners or busy weeknights:

• Use rotisserie chicken for convenience.
• Choose pre-shredded cheese to save time.
• Swap canned corn and chilies for fresh only if you have them on hand.

This no-fuss recipe delivers all the flavor with minimal prep time, making it a great go-to for family dinners.

Green Enchilada Chicken Soup with Sour Cream

Sour cream is what makes this soup creamy and indulgent. If you want it even richer, try one of these ideas:

• Double the Creaminess: Add an extra half-cup of sour cream or a splash of heavy cream for an ultra-luxurious texture.
• Greek Yogurt Swap: For a tangier, lighter option, replace sour cream with plain Greek yogurt. It still creates a creamy finish while boosting protein.
• Blended Version: For a smooth consistency, use an immersion blender before adding sour cream, then stir in chicken and cheese for a velvety, enchilada-inspired soup.

The sour cream variation makes the soup silky, tangy, and comforting, proving why this ingredient is essential for the perfect balance of flavors.

💡 Check out our Taco Soup Recipe if you’re craving another Mexican-inspired soup that’s hearty, flavorful, and easy to whip up.

Cooking Methods

One-Pot Stovetop Method

The stovetop version is the most classic and straightforward way to make creamy green enchiladas chicken soup. Here’s how:

1. In a large pot or Dutch oven, sauté onion and garlic in a bit of oil until softened.
2. Add chicken broth, green enchilada sauce, green chilies, corn, and seasonings. Bring to a gentle simmer.
3. Stir in shredded chicken and let it simmer for 15 minutes so the flavors develop.
4. Lower the heat and gently whisk in sour cream and cheese until smooth and creamy.
5. Serve hot with your favorite toppings like tortilla strips, avocado, or fresh cilantro.

This version is quick, easy, and ready in about 30 minutes — perfect for weeknight meals.

Slow Cooker & Instant Pot Options

If you prefer a set-it-and-forget-it style, the slow cooker and Instant Pot are both excellent choices.

Slow Cooker Method:

1. Add chicken (raw or pre-cooked), broth, green enchilada sauce, green chilies, corn, onion, garlic, and spices to the slow cooker.
2. Cook on low for 6–7 hours or high for 3–4 hours.
3. Remove chicken, shred it, then return it to the pot.
4. Stir in sour cream and cheese just before serving.

Instant Pot Method:

1. Set the Instant Pot to sauté mode and cook onion and garlic until fragrant.
2. Add chicken, broth, enchilada sauce, chilies, corn, and seasonings.
3. Cook on high pressure for 12 minutes, then allow for a natural release for 10 minutes.
4. Remove and shred the chicken, then stir it back in.
5. Switch to sauté (low) and stir in sour cream and cheese until creamy.

Both methods deliver a rich, flavorful soup with little hands-on effort. The slow cooker version is perfect for letting dinner cook while you’re at work, while the Instant Pot gives you a quick option with that “all-day simmered” taste.

💡 Don’t miss our Creamy Chicken and Rice Soup if you love set-it-and-forget-it soups that taste like pure comfort.

Serving Suggestions

Best Toppings: Cheese, Avocado, Cilantro

One of the joys of creamy green enchiladas chicken soup is how customizable it is with toppings. Here are a few favorites that add flavor, texture, and color:

• Shredded Cheese – Monterey Jack, cheddar, or a Mexican blend melts perfectly on top. Add a sprinkle just before serving for extra creaminess.
• Fresh Avocado – Diced avocado adds a buttery, cooling element that balances the tangy green enchilada sauce.
• Chopped Cilantro – A handful of fresh cilantro brightens up the soup with a pop of freshness.
• Crunchy Tortilla Strips – Either store-bought or homemade strips provide a satisfying crunch in every bite.
• Sliced Jalapeños – For spice lovers, fresh or pickled jalapeños add a zesty kick.
• Lime Wedges – A squeeze of fresh lime juice elevates the flavors and adds brightness.

These toppings allow each person at the table to customize their bowl to their own liking.

What to Serve Alongside

While creamy green enchiladas chicken soup is hearty enough to stand alone, pairing it with a side dish makes the meal feel complete:

• Warm Tortillas or Tortilla Chips – Perfect for dipping and scooping every last bite.
• Mexican Rice or Cilantro Lime Rice – A flavorful side that complements the enchilada-inspired broth.
• Simple Side Salad – Crisp lettuce, tomatoes, and cucumbers tossed in lime dressing keep the meal balanced.
• Quesadillas or Grilled Cheese Sandwiches – A cheesy side that pairs wonderfully with the creamy soup base.
• Roasted Vegetables – Add a healthy twist with roasted zucchini, peppers, or corn.

For a crowd, set up a “soup bar” with toppings, chips, and sides so everyone can create their perfect bowl.

💡 Learn more about cozy comfort food in our Autumn Wild Rice Soup, another hearty recipe that pairs beautifully with bread or salad.

Storage and Reheating

How to Properly Store Leftovers

One of the best parts about creamy green enchiladas chicken soup is that it stores beautifully, making it a perfect meal-prep option. Here’s how to keep it fresh:

• Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the fridge for 3–4 days.
• Freezer: For longer storage, portion the soup into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
• Tip for Freezing: If you plan to freeze, consider leaving out the sour cream and cheese. Add them in after reheating for the best creamy texture.

These storage tips keep the soup safe, flavorful, and ready whenever you need a quick, comforting meal.

Best Way to Reheat Creamy Soups

To enjoy your leftover soup without losing its silky texture, follow these reheating methods:

• Stovetop: Warm the soup over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick.
• Microwave: Heat in short intervals, stirring between each round. Use a microwave-safe bowl and cover loosely to avoid splatters.
• From Frozen: Thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave.

⚠️ Important Tip: Avoid boiling the soup after reheating. High heat can cause the sour cream to separate, which changes the creamy consistency.

Handled properly, your leftover green enchilada chicken soup will taste just as delicious as the day you made it.

💡 Check out our Hearty Cheddar Garlic Herb Potato Soup for another creamy recipe that stores and reheats well, making it great for meal prepping.

FAQs

Conclusion

Why This Soup Is the Ultimate Comfort Food

Creamy green enchiladas chicken soup takes everything we love about green enchiladas and brings it to life in a bowl. It’s creamy, tangy, and hearty — the kind of soup that feels like a warm hug after a long day. With easy ingredients, multiple cooking methods, and endless topping options, it’s a recipe you’ll come back to again and again.

Final Thoughts and Inspiration for Readers

Whether you’re making a quick stovetop version, letting your slow cooker do the work, or using an Instant Pot for convenience, this soup is guaranteed to satisfy. Don’t be afraid to play with variations — extra cheese, a dollop of sour cream, or a sprinkle of fresh cilantro can transform each bowl into something uniquely yours.

Looking for inspiration? Try our Marry Me Chicken Soup next for another creamy, comforting recipe.

Creamy Green Enchiladas Chicken Soup – Easy & Comforting Recipe

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• Author: Maria
• Total Time: 35 minutes
• Yield: 35 minutes 1x

Print Recipe

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Description

A creamy, zesty, and comforting soup made with shredded chicken, green enchilada sauce, sour cream, and cheese. Perfect for weeknights or family gatherings, ready in just 30 minutes!

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Ingredients

Scale 1x2x3x

• 3 cups shredded cooked chicken (rotisserie or homemade)

• 1 can (15 oz) green enchilada sauce

• 4 cups chicken broth

• 1 can (4 oz) diced green chilies

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 cup sour cream

• 1 ½ cups shredded Monterey Jack or Mexican blend cheese

• 1 tsp cumin

• 1 tsp chili powder

• Salt and pepper, to taste

• Tortilla strips, avocado, cilantro, lime wedges (for topping, optional)

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Instructions

• In a large pot, sauté onion and garlic in a bit of oil until fragrant and softened.

• Add chicken broth, green enchilada sauce, diced chilies, corn, cumin, chili powder, salt, and pepper. Stir and bring to a gentle simmer.

• Stir in shredded chicken and simmer for 10–15 minutes to let flavors develop.

• Lower heat, then stir in sour cream and shredded cheese until smooth and creamy.

• Serve hot with toppings like tortilla strips, avocado, fresh cilantro, and lime wedges.

Notes

For a lighter option, substitute plain Greek yogurt for sour cream.

To make dairy-free, use coconut cream and dairy-free cheese.

For freezer storage, leave out the sour cream and cheese until reheating.

Spice level can be adjusted by choosing mild, medium, or hot enchilada sauce.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: : Soup
• Method: Stovetop (with slow cooker & Instant Pot variations)
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 ½ cups
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 780 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 24 g
• Cholesterol: 65 mg

Keywords: creamy green enchiladas chicken soup, green enchilada chicken soup, creamy chicken enchilada soup recipe