Green Chile Chicken Enchilada Soup

5 from 12 votes

Green Chile Chicken Enchilada Soup

This Green Chile Chicken Enchilada Soup is made with tender chicken, green enchilada sauce, green chilies, cream cheese all in a chicken broth and topped with homemade fried tortilla strips, fresh avocado, cilantro, and Monterey Jack cheese. This is the most flavor-packed creamy green chicken enchilada soup recipe.

Prep Time10

Cook Time15

Course: Dinner, Lunch, Soup

Cuisine: Mexican

Keyword: chicken enchilada soup, enchilada soup, green chicken enchilada soup, green chile chicken enchilada soup

Servings:

Author: Modern Honey® - www.modernhoney.com

Equipment

Ingredients

1 Tablespoon Oil
1 small Onion (finely diced)
1 Jalapeno (finely diced)
2 to 3 cups Chicken Broth *
(1) 28-ounce can Green Enchilada Sauce
(1) 7-ounce can Chopped Green Chiles
(1) 8-ounce pkg. Cream Cheese ** (softened, cut into cubes)
1 teaspoon Pepper
3 cups Rotisserie Chicken, shredded
2 cups Monterey Jack Cheese (divided)
1/4 cup Cilantro (chopped, plus more for garnish)

Toppings:

Fried Corn Tortilla Strips ***
Avocado
Cilantro
Monterey Jack Cheese

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Instructions

Heat a pot over medium heat. Add oil. Add onions and jalapeno and cook for about 8-9 minutes or until soft and tender. Keep cooking if the onions aren't soft enough.
Stir in chicken broth, green enchilada sauce, green chiles, pepper, and cream cheese. Make sure to add the cream cheese in small bits to allow it to melt more easily. Cook for 5 minutes.
Add shredded cooked chicken, 1 cup of Monterey Jack Cheese, and cilantro. Let cook for 3-4 minutes. Add more chicken broth if you want a thinner soup. Taste and add salt if needed.
While it is cooking, get toppings ready. Check notes for how to make fried tortilla strips.
Top each bowl with fried tortilla strips, remaining 1 cup of cheese, cilantro, and avocado.

Notes

Start with 2 cups of chicken broth and add more if you desire a thinner soup
Use full-fat cream cheese (low-fat may curdle)
To fry tortillas -- cut tortillas into long strips. Heat a skillet over medium heat. Add oil and allow to get hot. Add tortillas and turn often using tongs until a light golden color and crispy. Remove from heat and place on a paper towel-lined plate to drain.

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