Green Enchiladas Chicken Soup (Green Enchiladas Chicken Soup Recipe)

Green Enchiladas Chicken Soup is your new go-to comfort meal with a Tex-Mex twist. It’s creamy, cozy, and loaded with protein—without weighing you down with extra carbs. Think of it as your favorite green enchiladas, but in soup form, and way easier to throw together on a chilly weeknight. Whether you’re wrangling kids, juggling Zoom meetings, or just tired of takeout, this soup is one of those “dump, stir, and devour” kind of meals.

Made with shredded chicken, green enchilada sauce, cheddar, and just enough jalapeño to warm your soul, it tastes like something you’d find bubbling on grandma’s stove—but faster and with a protein punch. Best part? It’s high-protein, low-carb, and gluten-free. So yes, you can have seconds and still feel like a champ.

Table of Contents

What Is Green Enchiladas Chicken Soup?

Green Enchiladas Chicken Soup is exactly what it sounds like: your favorite green chicken enchiladas, deconstructed into a rich and creamy soup. It blends the tangy punch of salsa verde and green enchilada sauce with shredded chicken, melted cheddar, and a touch of heat from jalapeños. Cream cheese and heavy cream give it that smooth, velvety texture we all crave when it’s soup season (aka all year long in our house).

This soup gives you that warm, slow-cooked flavor—but it comes together in about 25 minutes. That’s less time than it takes to locate your kid’s missing shoe or figure out what’s growing in the back of your fridge. It’s also a total lifesaver for low-carb and gluten-free eaters. Honestly, even picky eaters won’t notice it’s secretly healthy-ish.

What Is Green Enchiladas Chicken Soup?

Green Enchiladas Chicken Soup is exactly what it sounds like: your favorite green chicken enchiladas, deconstructed into a rich and creamy soup. It blends the tangy punch of salsa verde and green enchilada sauce with shredded chicken, melted cheddar, and a touch of heat from jalapeños. Cream cheese and heavy cream give it that smooth, velvety texture we all crave when it’s soup season (aka all year long in our house).

This soup gives you that warm, slow-cooked flavor—but it comes together in about 25 minutes. That’s less time than it takes to locate your kid’s missing shoe or figure out what’s growing in the back of your fridge. It’s also a total lifesaver for low-carb and gluten-free eaters. Honestly, even picky eaters won’t notice it’s secretly healthy-ish.

Ingredients Needed to Make Green Enchiladas Chicken Soup

• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 jalapeño, finely diced (optional for less heat)
• 28 oz green enchilada sauce
• 3 cups chicken broth
• 4 oz cream cheese, cubed
• 2 lbs cooked shredded chicken (boneless & skinless breasts or rotisserie)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 4 oz salsa verde
• Salt and pepper, to taste

Optional toppings:

• Sliced avocado
• Chopped cilantro
• Chopped green onions
• Sour cream

Instructions to Make Green Enchiladas Chicken Soup – Step by Step Guide

Ready to turn a few pantry staples into a rich, flavor-packed bowl of comfort? This step by step guide walks you through exactly how to make Green Enchiladas Chicken Soup from start to finish—with tips to save time, boost flavor, and avoid common pitfalls. Whether you’re a seasoned home cook or just figuring out how to dice an onion without crying, this method has your back.

Step 1: Sauté the Aromatics

Heat the oil and soften the veggies.
Start by grabbing a large pot or Dutch oven—something big enough to hold all your ingredients with room to stir. Place it over medium-high heat and pour in 1 tablespoon of olive oil. Once the oil is shimmering, toss in your finely chopped yellow onion and diced jalapeño.

Let them cook for about 5 minutes, stirring occasionally, until the onion turns soft and translucent. This step builds the base flavor of your soup. If you’re not a fan of spice, you can remove the seeds from the jalapeño or skip it altogether—no judgment!

Tip: Short on fresh onions? You can swap in onion powder or dried onion flakes. We talk more about ingredient swaps here.

Step 2: Pour in the Liquid Gold

Add green enchilada sauce and chicken broth.
Once the onion mixture is fragrant and softened, it’s time to add some serious flavor. Pour in the 28 oz of green enchilada sauce followed by 3 cups of chicken broth. Give it a good stir to combine everything evenly.

This is the flavor foundation of your soup—it should already smell like dinner is close!

Prep tip: If you’re aiming for a lighter dish, consider using a low-sodium broth or homemade stock.

Step 3: Melt in the Cream Cheese

Slowly add the cream cheese for a smooth texture.
Cut the 4 oz of cream cheese into smaller chunks (this helps it melt faster) and drop them into the soup one at a time. Stir constantly as each piece melts to avoid clumps. The heat will gently break it down into a silky base.

If you’re meal prepping or planning to freeze portions, you might want to check out our storage tips here, which include when to add dairy for best results.

Step 4: Add Chicken and More Creaminess

Stir in shredded chicken, heavy cream, and cheddar.
Now it’s time to bring in the main act. Add your 2 pounds of cooked, shredded chicken, 1 cup of heavy cream, 2 cups of shredded cheddar cheese, and 4 oz of salsa verde.

Give everything a hearty stir to melt the cheese and incorporate the cream. Let it cook for about 3–4 minutes until everything is warmed through and blended into a cohesive, creamy soup.

Shortcut alert: Use rotisserie chicken if you’re pressed for time—it adds flavor and saves you the prep!

Step 5: Taste and Season

Add salt and black pepper to your liking.
Taste your soup before seasoning. Depending on your enchilada sauce and broth, you might not need much salt. Start with a pinch and build from there. Add cracked black pepper for a mild kick.

If you like it spicier, now’s a great time to add a sprinkle of cayenne, a few dashes of hot sauce, or even a bit more jalapeño.

Step 6: Serve and Top Like a Pro

Dish up with toppings of your choice.
Once your soup is steaming and full of flavor, ladle it into bowls. Finish each serving with sliced avocado, chopped green onion, cilantro, and a dollop of sour cream.

Want to really wow your table? Serve with a side of low-carb cornbread or tortilla chips for dipping and crunch.

Looking for more low-carb comfort food? You’ll love our Keto Broccoli Cheese Soup too.

Bonus Step: Store for Later

Keep leftovers fresh or freeze for busy nights.
Once the soup has cooled, store it in an airtight container in the fridge for up to 4 days. Want to freeze it? Divide into portions and freeze without the dairy, then stir in cream and cheese when reheating for the best texture.

Check out more step by step freezing tips in our meal prep soup collection.

What to Serve with Green Enchiladas Chicken Soup

While this soup can totally hold its own, here are a few tasty pairings to round out your meal:

• Cornbread or low-carb almond flour biscuits—for that sweet-meets-spicy bite.
• Tortilla chips—perfect for dipping or adding crunch.
• Cauliflower rice or Mexican rice—scoop a little into your bowl for extra comfort.
• A crisp green salad—try something zesty like a lime vinaigrette to cut through the richness.

And hey, if all else fails, a warm blanket and a Netflix binge count as sides too.

Key Tips for Making Green Enchiladas Chicken Soup

• Don’t rush the cream cheese. Add it slowly and stir often. Nobody wants cheesy clumps.
• Use rotisserie chicken. It’s a major time-saver and still packed with flavor.
• Adjust the spice level. Start with less jalapeño and taste as you go. You can always add more heat later, but you can’t take it out!
• Shred your own cheese. Pre-shredded has anti-caking agents and doesn’t melt as smoothly.
• Want extra veggies? Zucchini, bell peppers, or even canned corn work great here.

Storage and Reheating Tips for Green Enchiladas Chicken Soup

This soup keeps well, which makes it perfect for meal prep or cozy leftovers.

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave in 30-second intervals, stirring in between.

Freezer: Let the soup cool completely, then freeze in individual portions for up to 3 months. When reheating, thaw overnight in the fridge, then warm on the stove. Add a splash of broth or cream if it thickens too much.

Pro Tip: If you plan to freeze, leave out the cream and cheese until you reheat—it helps keep the texture smooth.

FAQs

Can I make this in a slow cooker?
Absolutely. Just sauté the onion and jalapeño first, then toss everything (except cream and cheese) into the slow cooker. Cook on low for 4 hours. Stir in cream and cheese at the end.

Is it spicy?
Mild to medium, depending on the jalapeño and salsa. Remove the seeds or skip the jalapeño if you’re heat-sensitive.

Can I make it dairy-free?
Sure! Use coconut cream or a dairy-free cream cheese, and skip the cheddar or sub with a plant-based cheese.

What’s a good vegetarian swap for chicken?
Try canned chickpeas or mushrooms for a hearty, meatless version.

Final Thoughts

Green Enchiladas Chicken Soup is the perfect blend of bold flavor and comfort-in-a-bowl convenience. Whether you’re looking to warm up after a long day, serve a cozy family dinner, or prep something satisfying for the week, this recipe delivers every time. And if you love this, don’t miss our other cozy soup recipes like Leftover Turkey Soup or our creamy Turkey Soup with Rice.

Make it once, and you’ll see—it’s the kind of dish your family begs for again and again.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print