Easy Creamy Green Enchiladas Chicken Soup

Q: Is there a super easy version of creamy green enchiladas chicken soup? Yes! The easiest version uses pre-cooked rotisserie chicken, canned green enchilada sauce, and pre-shredded cheese. You can have dinner on the table in under 30 minutes with minimal prep. Just sauté onion and garlic, add broth and enchilada sauce, stir in chicken, then finish with sour cream and cheese.

Creamy Green Enchiladas Chicken Soup Recipe

Q: What makes this recipe different from other chicken soups? This recipe transforms the classic green chicken enchilada into a hearty, one-pot soup. The enchilada sauce provides tangy depth, while sour cream and cheese create a silky broth. It’s both filling and flavorful — perfect for weeknights or family gatherings.

Creamy Green Enchiladas Chicken Soup with Sour Cream

Q: Can I make creamy green enchiladas chicken soup without sour cream? Absolutely. While sour cream gives the soup its signature creamy finish, you can swap it with plain Greek yogurt for a lighter option or coconut cream for a dairy-free alternative. If you prefer a brothier soup, you can skip it altogether and simply add extra cheese for richness.

Easy Green Chicken Enchilada

Q: How can I turn this into an easy green chicken enchilada meal? This soup already captures the essence of green chicken enchiladas in a bowl. However, if you’d like a traditional enchilada-style dish, serve the soup alongside warmed corn tortillas, shredded cheese, and fresh toppings. It’s like having enchiladas in both soup and handheld form. 💡 Don’t miss our Creamy Cajun Chicken Soup if you’re looking for another creamy soup with bold flavors.

Creamy Green Enchiladas Chicken Soup

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!

Ingredients

Scale

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)

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

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