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A bowl of creamy green chili chicken enchilada soup with tortilla strips, avocado slices, and fresh cilantro, placed on a white kitchen counter in natural light.

Creamy Green Chili Chicken Enchilada Soup

This creamy, flavorful soup is packed with shredded chicken, green chilies, and cheesy goodness, making it a perfect comfort meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 bowls
Calories 320 kcal

Equipment

  • Large Pot
  • Ladle

Ingredients
  

Main Ingredients

  • 2 cups shredded cooked chicken Rotisserie chicken works great
  • 1 can diced green chilies 4 oz can
  • 4 cups chicken broth low sodium recommended
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 cup sour cream full fat or light
  • 1 cup shredded cheese Mexican blend or cheddar
  • 1/2 tsp salt adjust to taste

Optional Toppings

  • sliced avocado
  • chopped cilantro
  • crushed tortilla chips

Instructions
 

  • In a large pot, heat the chicken broth over medium heat.
  • Add the shredded chicken, green chilies, cumin, garlic powder, and salt. Stir well and let simmer for 10 minutes.
  • Reduce heat to low and stir in the sour cream and shredded cheese. Stir continuously until the cheese is melted and the soup is creamy.
  • Serve hot, topped with avocado, cilantro, and crushed tortilla chips, if desired.

Notes

For a spicier version, add diced jalapeños or a dash of cayenne pepper.
Keyword creamy green chili chicken enchilada soup, one-pot enchilada soup, spicy enchilada soup