Recipes, Soup
Comments 4

Green Enchilada Chicken Soup

This soup is so good! I’ve had my eye on a particular recipe for Green Enchilada Chicken Soup for a while now and I had all the ingredients shopped for it already. My sister happened to make a version of it recently and her finished product looked so amazing, I just had to make it sooner than later.

I had two eager taste-testers in the waiting…

I have to say both my husband and grandson loved my version here, hooray!

Maybe you’d like to give it a try.

I used a Pinterest recipe to start, then added some of my own touches to make it my own.

There are a number of ways to top/garnish this soup, we’ll talk about that later.


  • 1 tablespoon olive oil
  • 1/2 white onion
  • 4 cups chicken broth
  • 1 28oz can green enchilada sauce (mild)
  • 1 small can roasted diced green chiles
  • 1/4 tsp garlic powder
  • 1/8 tsp dried comino (cumin)
  • 1/4 tsp chile powder
  • 1/4 tsp salt
  • 1 cup shredded cheddar cheese (or mix of your preference)
  • 1 cup cream cheese (I used a light whipped version, regular cream cheese would be fine)
  • 1 14.5 oz can whole kernel corn, drained
  • 1 14.5 oz can drained petite diced tomatoes with juices
  • 2 cups cooked diced chicken (I used breast meat from a store bought roast chicken, easy peasy)


  1. In a large stock pot heat the oil
  2. Sauté the onion in the pot until translucent
  3. Next, add in the chicken broth and enchilada sauce
  4. Add in all the seasonings
  5. Mix well
  6. Bring the mixture to a soft boil
  7. Lower to a simmer
  8. Cover loosely
  9. Simmer for 30-40 minutes
  10. Add in the cream cheese
  11. Whisk until the soup is smooth
  12. Add in the shredded cheese, mix until well melted
  13. Add in the corn, tomatoes and chicken
  14. Simmer all about another 20 more minutes

Serve this with a variety of topping choices, it will make for a fun meal!

I put out chopped cilantro, chopped green onion, a shredded cheddar cheese mix, dried oregano and tortilla topping strips.

A dollop of sour cream or plain greek yogurt would be good here as well.

This soup is definitely both decadent and delicious!

I really think you’ll like it too. g.


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Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.


  1. Pingback: Green Enchilada Chicken Soup — Gina’s Joys | homethoughtsfromabroad626

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