Green Enchiladas Chicken Soup – Creamy, Cheesy, and Flavorful
Creamy Green Enchiladas Chicken Soup with tender shredded chicken, green enchilada sauce, green chiles, cream cheese, and Monterey Jack cheese. An easy, comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 cans (10 oz each) green enchilada sauce
4 cups chicken broth
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp chili powder
2 cups cooked shredded chicken
8 oz cream cheese, softened and cubed
1 cup shredded Monterey Jack cheese
1/2 cup heavy cream
Salt and black pepper, to taste
2 tbsp chopped fresh cilantro, optional
Instructions
1. Heat olive oil in a large pot.
2. Sauté onion for 4–5 minutes.
3. Add garlic and cook 30 seconds.
4. Stir in enchilada sauce, broth, chiles, cumin, and chili powder.
5. Bring to a gentle simmer.
6. Add shredded chicken and simmer 8–10 minutes.
7. Reduce heat and stir in cream cheese until smooth.
8. Add Monterey Jack and stir until melted.
9. Stir in heavy cream and simmer 3–5 minutes without boiling.
10. Season with salt and pepper.
11. Serve hot with cilantro and desired toppings.
Notes
Use rotisserie chicken for a quick meal.
Soften cream cheese before adding.
Do not boil after adding dairy.
Add black beans or corn if desired.
Refrigerate leftovers for 3–4 days.
Reheat gently with extra broth if needed.
Serve with tortilla chips, avocado, or lime wedges.
Find it online: https://elitesrecipes.com/green-enchiladas-chicken-soup/