This Green Chicken Enchilada Soup is the perfect cozy meal! Made with shredded chicken, white beans and plenty of spices, it’s creamy, full of flavor and ready in under 20 minutes total!

Soup season may just be my favorite season, and this green chicken enchilada soup will quickly become a regular in the recipe rotation. 

Any soup that’s quick to make and full of protein is one that I can get on board with, especially if it has a little kick to it. My favorites are my spicy sausage potato soup and my chicken sausage soup, but this chicken enchilada soup is right up there! 

Recipe features

• It’s packed with protein thanks to the chicken and beans.
• This is a quick soup recipe; the total cook time is about 15 minutes! 
• Can be topped with a variety of ingredients like avocado, tortilla strips and sour cream, which only adds to the overall flavor and texture.

Ingredients

Onion & garlic – Necessary for most soup recipes, and this is no exception. 

Spices – I opted to keep things simple and used a combination of chili powder and cumin (and salt of course!). 

Chiles – Hatch green chiles are going to pack a punch and add a little more spice to this soup. If you’re not a fan, try subbing a green bell pepper instead and sauté it with the onion so it softens. 

Beans – Any kind of white bean should work, but great northern beans or cannellini are my typical go-to’s. 

Enchilada sauce – To make the recipe as written, you’ll want to use green enchilada sauce. However, see “tips and tricks” section below if you prefer red enchilada sauce.

Cream cheese – Helps to make the soup creamy (and let’s be honest, more delicious!). Feel free to use dairy-free cream cheese to keep this soup dairy-free.

Chicken – Since the recipe calls for shredded chicken, using chicken breast is the way to go. You can use boneless chicken thighs though if you prefer. 

Broth – Chicken broth; no substitutions.

Instructions

Step 1: Sauté. Start by heating oil in a large pot or dutch oven over medium heat. Once hot, add the onion and sauté for 4 minutes until it softens, then add the garlic, cumin, chili powder, and salt and sauté for 1 minute until fragrant. 

Step 2: Add beans. Next, pour in the hatch green chiles, beans, enchilada sauce, and beans. Bring the soup to a boil, then reduce to a simmer and simmer for 5 minutes to allow the flavors to mend together.

Step 3: Add cream cheese and chicken. Whisk in the cream cheese until it’s mostly melted, then stir in the cooked shredded chicken. Do a quick taste test and add more salt and pepper as needed. 

Step 4: Assemble. Ladle the soup into bowls, then add your desired toppings and enjoy! 

Tips and tricks

• Make ahead: cook the chicken in advance to make this recipe even faster. To do so, simply follow one of my steps on how to make shredded chicken. Or, simply use a store-bought rotisserie chicken!
• Alternatively, you can cook the chicken (the boiling method) in a separate pot while you’re making the soup and it should be done around the same time as the soup so then you can shred it and add it right in.
• Be sure to cut the softened cream cheese into small chunks to it melts more easily.
• Instant Pot: if you want to make this soup in your pressure cooker, follow my the steps from my instant pot white chicken chili; the recipes are fairly similar, and therefore the cook times should be as well.
• Slow cooker: I haven’t tested this in the crockpot. I’m positive it can be done, I just don’t know the exact cook times. If you end up making it in the slow cooker, please leave a comment so others can do so as well! 

Optional ingredient swaps: 

• Want to use red enchilada sauce instead? Go for it, and be sure to use black beans instead of white beans in the soup.
• Try adding some frozen corn and/or canned fire roasted diced tomatoes to the soup to bulk it up.
• Make it spicier by adding 1/4 teaspoon of cayenne pepper in with the other spices.

Toppings:

• Tortilla strips
• Avocado
• Radishes
• Cilantro
• Sour cream or Greek yogurt
• Lime juice
• Shredded cheddar cheese 

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. 

Freezer: Wait for the soup to cool, then transfer it to a freezer-safe bag or container and freeze for up to 4 months. 

Reheating: Reheat soup in a pot on the stove with a lid over medium heat, stirring until it’s warmed through. Or, place it in a microwave-safe dish and microwave, stirring every 30 seconds until it’s warm.

More easy soup recipes

• Instant Pot Split Pea Soup
• White Bean Soup
• Chicken Orzo Soup

If you made this recipe, be sure to leave a comment and star rating below. Thanks!