Easy Green Enchilada Soup

Easy Green Enchilada Soup



No need to be exact with ingredient amounts; just aim to get as close as you can.

  • 2 to 3 cups cooked & shredded chicken
  • 1 box of chicken broth or stock
  • 1/2 finely diced onion (about 1/3 cup) optional (may be sauteed in butter 1st if you prefer)
  • 28 ounces, total, of green enchilada sauce
  • 4 ounces of green salsa (red will work, too)
  • 4 ounce can of chopped green chiles
  • 1 teaspoon ground cumin
  • 4 ounces of cream cheese, in small bits, at room temperature
  • 2 cups (8 ounces) of shredded Monterrey Jack cheese
  • 1 cup of cream (1/2 & 1/2 is fine, too)
  • Garnishes of choice: Suggest cilantro, avocado, green onion, sour cream & tortilla strips or chips


To a large pot, add the chicken stock or broth, the onion, the green enchilada sauce, the green salsa, green chiles, and cumin. Bring to a good simmer.

Turn off heat and add in the cream cheese, then the Monterrey Jack cheese in small handfuls, stirring after each to incorporate, then the cream. Add the cooked chicken and allow to warm through. If necessary, turn on the heat and warm very gently.  Do not boil after the dairy has been added.

Serve warm and garnish as desired, with cilantro, avocado, green onion, sour cream & tortilla strips or chips.

Note: Depending on the salsa, and if using onion, you may find some crunchier bits in the soup if it is just brought to a simmer. If you wish, you may simmer for about 15 minutes or so, or until all ingredients are softened, before proceeding with the dairy.

Keywords: Avocado, Cheese, Chicken, Chicken Breast, Chicken Stock, Cream, Cream Cheese, enchiladas, Green Chili, Green Onion, Hot Peppers, Mexican or Southwestern, Monterey Jack, Salsa, Soup, Sour cream, tortilla chips

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