Description
There’s something magical about green enchiladas turned into soup — tender shredded chicken, green chilies, and a rich, creamy broth come together in a bowl that’s both comforting and craveable. Whether it’s a chilly night or you just need a little kitchen hug, this soup delivers bold flavor with minimal fuss.
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1½ pounds cooked, shredded chicken
1 can (10 oz) green enchilada sauce
1 can (4 oz) diced green chilies
4 cups chicken broth
1 teaspoon cumin
½ teaspoon chili powder
Salt and pepper to taste
1 package (8 oz) cream cheese, softened and cubed
1 cup shredded Monterey Jack cheese (or pepper jack for heat)
½ cup heavy cream or half-and-half
Optional: lime wedges, chopped cilantro, crushed tortilla chips for garnish
Instructions
In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 4–5 minutes. Add garlic and cook another minute.
Stir in enchilada sauce, green chilies, broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
Add shredded chicken and simmer for 10 minutes.
Stir in cream cheese until melted and smooth.
Add shredded cheese and heavy cream. Stir until everything is melted and the soup is creamy and well-blended.
Simmer another 5–10 minutes to let flavors meld.
Serve hot with garnishes of your choice.
- Prep Time: 10 minutes
- Cook Time: 25 mins
- Category: Dinner