Creamy Chicken Enchilada Soup with Green Sauce

Prep: 10 minCook: 15 min6 servingsmediumAmerican
Creamy Chicken Enchilada Soup with Green Sauce

A rich, creamy soup that captures all the bold flavors of chicken enchiladas in a comforting bowl. Tender diced chicken thighs simmer in green enchilada sauce and salsa verde, then get luxuriously creamy with heavy cream and melted Monterey Jack and cream cheese. The xanthan gum creates the perfect thick consistency without flour. Perfect for chilly evenings when you want Mexican flavors with minimal prep work. Serve with traditional toppings like sour cream, cilantro, and green onions for an authentic touch.

Gluten-FreeNut-FreeKeto

Ingredients

6 servings
  • 9 boneless skinless chicken thighs, diced
    chicken breasts1:1Use same amount but reduce cooking time slightly

    3

    Full guide →
  • 1 tablespoon olive oil
  • 14 oz green enchilada sauce, canned
  • 8 oz salsa verde
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup heavy whipping cream
  • 2 cups Monterey Jack cheese, shredded
  • 8 oz cream cheese, diced into small pieces
  • 3 cups chicken broth
  • 1 tsp xanthan gum
    cornstarch slurry1 tbsp cornstarch + 2 tbsp cold waterMix cornstarch with cold water before adding

    4

    Full guide →

Instructions

  1. 1

    Heat olive oil in large stock pan on medium heat

  2. 2

    Sauté chicken for 3-5 minutes on each side until browned and cooked through

  3. 3

    Stir in green enchilada sauce, salsa verde, chicken broth, salt and pepper

  4. 4

    Bring to a boil, then reduce heat, cover and simmer for 10 minutes

  5. 5

    Stir in heavy whipping cream, Monterey Jack cheese and cream cheese

  6. 6

    Heat on medium heat uncovered until cheese is melted and well combined for approximately 4-6 minutes

  7. 7

    Stir in xanthan gum at the end to thicken

  8. 8

    Serve topped with sour cream, cilantro and green onions

Tips

Tip 1

Dice the cream cheese into small pieces before adding to help it melt more evenly and prevent lumps in the finished soup.

Tip 2

Add xanthan gum gradually while stirring to avoid clumping and achieve the perfect thick consistency.

Tip 3

Use chicken thighs instead of breasts for more flavor and juiciness that holds up well during the simmering process.

Good to Know

Storage

Refrigerate leftovers up to 3 days in airtight container

Make Ahead

Can make completely ahead and reheat gently on stovetop, stirring frequently

Serve With

Serve hot with toppings like sour cream, cilantro, green onions, avocado, or shredded cheese

See pairing guide →

Common Mistakes

Watch

Add xanthan gum gradually while stirring to avoid lumps forming in the soup

Substitutions

chicken thighs→
chicken breasts1:1Use same amount but reduce cooking time slightly

3

Full guide →
xanthan gum→
cornstarch slurry1 tbsp cornstarch + 2 tbsp cold waterMix cornstarch with cold water before adding

4

Full guide →
heavy cream→
half and half1:1Reduce richness but still creamy

4

Full guide →
Find more substitutions →

FAQ

Can I use chicken breasts instead of thighs?

Yes, but reduce cooking time slightly as breasts cook faster and can become dry. Thighs provide more flavor and stay juicier.

What if I don't have xanthan gum?

Make a cornstarch slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, though this removes the keto-friendly aspect.

How long will leftovers keep?

Store in refrigerator up to 3 days. Reheat gently on stovetop, stirring frequently to prevent separation of dairy ingredients.