One-Pot Green Enchiladas Soup – Creamy, Comforting, and Packed with Flavor
If you love the tangy, spicy flavor of green enchiladas, this One-Pot Green Enchiladas Soup will quickly become your new favorite comfort meal. It’s creamy, hearty, and full of shredded chicken, green chiles, corn, and warm Mexican spices — all simmered together in one pot for easy cleanup and maximum flavor.
This soup takes everything you love about green chicken enchiladas and turns it into a cozy bowl of creamy, soul-warming goodness. Perfect for weeknight dinners, meal prep, or chilly evenings, it’s simple to make, naturally gluten-free, and ready in under 40 minutes.
With its rich broth, tender chicken, and just the right amount of zesty spice, this soup delivers that authentic enchilada taste without the fuss of rolling or baking — just one pot and a ladle.
Why You’ll Love This One-Pot Green Enchiladas Soup
1. One-pot simplicity
Everything cooks in a single pot — no extra dishes, no complicated prep.
2. Comforting and flavorful
Creamy, tangy, and lightly spicy — a warm hug in a bowl.
3. Quick and easy
Ready in about 30–40 minutes with minimal effort.
4. Family-friendly
Mild enough for kids, but easy to spice up for adults.
5. Perfect for leftovers
Tastes even better the next day as the flavors deepen.
6. Naturally gluten-free
Made with simple, wholesome ingredients — no gluten needed.
What You’ll Need
Main Ingredients:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles (mild or hot, depending on preference)
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Creaminess:
- 1 cup sour cream or Greek yogurt
- 1/2 cup cream cheese, softened and cubed
- 1/2 cup shredded Monterey Jack or pepper jack cheese
Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Diced avocado
- Crushed tortilla chips
- Extra shredded cheese
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add the chopped onion and cook for about 3–4 minutes, until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant — be careful not to let it burn.
Step 2: Add the Flavor Base
Stir in the diced green chiles, cumin, chili powder, garlic powder, and onion powder.
Cook for 1–2 minutes, allowing the spices to bloom and deepen their flavor.
Step 3: Add Chicken, Corn, and Broth
Add the shredded chicken, corn, green enchilada sauce, and chicken broth. Stir to combine.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and simmer for about 15 minutes. This helps the flavors meld together beautifully.
Step 4: Make It Creamy
Lower the heat to medium-low. Add the cream cheese cubes, stirring until they melt smoothly into the soup.
Then stir in the sour cream (or Greek yogurt) and shredded cheese. Continue stirring until everything is creamy and well blended.
Do not let the soup boil at this stage — just let it gently heat through, as boiling can cause the dairy to separate.
Taste and adjust seasoning with salt and pepper as needed.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes.
A sprinkle of cheese, a squeeze of fresh lime, and a handful of crushed tortilla chips make every bite irresistible.
Tips for Perfect One-Pot Green Enchiladas Soup
- Use rotisserie chicken for convenience.
It saves time and adds rich flavor from the pre-seasoned meat. - Control the spice level.
Use mild green chiles for a gentle flavor or hot ones for a kick. - Add enchilada sauce gradually.
If your sauce is strong or tangy, start with 3/4 of the can and adjust to taste. - Don’t boil after adding dairy.
Keep the heat low to maintain a silky, creamy texture. - Make it ahead.
This soup tastes even better the next day once the flavors meld — perfect for meal prep. - Adjust consistency.
If you prefer a thinner soup, add more broth. For a thicker texture, let it simmer uncovered for a few extra minutes.
Flavor Variations
Spicy Verde Soup:
Add a diced jalapeño or a splash of green salsa verde for more heat.
Vegetarian Version:
Replace chicken with white beans or chickpeas and use vegetable broth.
Loaded Enchiladas Soup:
Top with extra shredded cheese, avocado slices, and crushed tortilla strips for added crunch.
Creamy Poblano Twist:
Roast a poblano pepper, peel it, chop finely, and add for a smoky, deeper green chili flavor.
Low-Dairy Option:
Use coconut milk instead of sour cream and skip the cheese for a lighter, dairy-free version.
Serving Suggestions
This soup is rich, creamy, and satisfying on its own — but you can pair it with:
- Warm gluten-free cornbread
- Soft flour or corn tortillas
- A fresh side salad with lime vinaigrette
- Mexican rice or cilantro-lime rice
- Crispy tortilla strips or chips for crunch
Garnish with lime wedges, avocado, or a sprinkle of cilantro for that fresh, restaurant-style finish.
How to Store and Reheat
Refrigerator:
Let the soup cool completely before storing.
Transfer to an airtight container and refrigerate for up to 4 days.
Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring occasionally.
Freezer:
This soup freezes well before adding the sour cream and cheese.
To freeze, cool the soup completely, then store in freezer-safe containers for up to 2 months.
When ready to eat, thaw overnight in the fridge, reheat on the stovetop, and stir in the dairy just before serving for best texture.
Make-Ahead Option
You can prepare the soup base (without dairy) a day or two in advance.
When you’re ready to serve, reheat the soup, then stir in the cream cheese, sour cream, and shredded cheese right before serving.
This method keeps it creamy and prevents separation.
Troubleshooting
Soup too thick?
Add a little extra broth or water until it reaches your preferred consistency.
Soup too thin?
Simmer uncovered for 5–10 minutes to reduce and thicken.
Curdled or grainy texture?
Make sure to add dairy over low heat — too much heat can cause it to separate.
Too tangy or spicy?
Add extra cream cheese or a splash of milk to mellow the flavor.
Needs more flavor?
Add a pinch of salt, a squeeze of lime juice, or extra cumin for depth.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Add everything except the dairy to your slow cooker and cook on low for 4–6 hours. Stir in the sour cream, cream cheese, and shredded cheese at the end before serving.
Can I use green salsa instead of enchilada sauce?
Absolutely. Salsa verde gives a similar flavor with an extra zesty punch.
Can I use canned chicken?
You can — just drain it well and mix it in near the end of cooking to avoid over-shredding.
Can I make it dairy-free?
Yes, use dairy-free cream cheese and sour cream alternatives, or replace them with coconut milk.
Can I use leftover turkey instead of chicken?
Definitely. This soup is a great way to use up cooked turkey — especially after the holidays.
Nutrition Information (Approximate per serving)
- Calories: 320
- Protein: 24g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 2g
(Nutrition values vary based on ingredients and toppings used.)
Why This Recipe Works
The key to this recipe’s amazing flavor is its balance — the tangy enchilada sauce, creamy base, and aromatic spices all come together for a perfectly smooth and hearty soup. The green chiles add brightness, while the cheese and cream create a luxurious texture.
Because it’s cooked in one pot, every layer of flavor melds together beautifully, creating that signature “slow-cooked” taste — but in a fraction of the time. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is simple, satisfying, and endlessly comforting.
Tips for Customizing Your Soup Routine
- Double the batch.
This soup freezes beautifully, so make extra for easy future meals. - Serve it enchilada-style.
Top with crushed tortilla chips, cheese, and avocado slices for a loaded bowl. - Turn it into a meal prep bowl.
Serve over rice and top with grilled veggies for a balanced, hearty lunch. - Add extra greens.
Spinach, kale, or zucchini can be stirred in near the end for added nutrition. - Make it your own.
Adjust spice levels, cheese blends, or toppings — this recipe is endlessly adaptable.
Final Thoughts
This One-Pot Green Enchiladas Soup is the ultimate combination of comfort, convenience, and bold flavor. It’s creamy, hearty, and easy enough for any night of the week — with all the deliciousness of green chicken enchiladas in a simple, one-pot form.
Whether you’re craving something cozy on a cold evening or looking for a meal that satisfies the whole family, this soup delivers every time. It’s easy to make, full of flavor, and guaranteed to become a regular on your dinner rotation.
Warm, tangy, and perfectly creamy — this is comfort food made simple, all in one pot.
