Green Chicken Enchilada Soup Recipe


For the soup:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 (28-ounce) can green enchilada sauce
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken is great!)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1/2 cup chopped fresh cilantro
  • Salt and black pepper to taste

For the creamy element:

  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream or half and half
  • 1/2 cup shredded Monterey Jack cheese

Optional toppings:

  • Sliced avocado
  • Sour cream
  • Shredded cheddar cheese
  • Fresh cilantro
  • Tortilla strips (store-bought or homemade – see instructions below)


Sauté the vegetables:

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the chopped onion and green bell pepper, and cook for 5-7 minutes, or until softened.
  • Stir in the garlic, cumin, chili powder, and smoked paprika, and cook for another minute until fragrant.

Build the soup base:

  • Pour in the green enchilada sauce and chicken broth.
  • Bring the mixture to a simmer, then reduce the heat to low.

Add chicken and beans:

  • Stir in the cooked chicken, black beans, and corn.
  • Simmer for 10-15 minutes to allow the flavors to blend.

Make it creamy:

  • In a small bowl, whisk together the softened cream cheese and heavy cream/half and half until smooth.
  • Stir the cream cheese mixture into the soup pot and simmer until the cheese has melted and the soup is slightly thickened. Stir in the Monterey Jack cheese.

Finish and Season:

  • Stir in the chopped cilantro and season with salt and pepper to taste.

Prepare toppings (optional):

While the soup simmers, make your tortilla strips:

  • Cut corn tortillas into strips.
  • Heat a thin layer of oil in a skillet. Fry tortilla strips until golden and crispy.
  • Drain on paper towels.


  • Ladle the soup into bowls.
  • Garnish with your favorite toppings like sliced avocado, sour cream, additional cheese, fresh cilantro, and tortilla strips.


  • Adjust spice level: If you like it spicier, add a chopped jalapeño with the onion and bell pepper, or increase the chili powder.
  • Roasting: Enhance the flavor by roasting the corn before adding it to the soup.
  • Make it your own: Add other veggies like diced zucchini, chopped tomatoes, or spinach for extra nutrition.
  • Slow cooker method: Combine all ingredients (except cream cheese mixture, Monterey Jack, and toppings) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Finish by stirring in the cheeses and toppings at the end.

Enjoy the warm, comforting flavors of Green Chicken Enchilada Soup!


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