Green Chicken Enchilada Soup

Green Chicken Enchilada Soup is a flavorful, hearty dish that brings the zesty, savory goodness of enchiladas into a comforting soup form. With tender chicken, a flavorful green enchilada sauce, and a rich blend of spices, this soup offers all the warmth and deliciousness of the classic Mexican dish, but in a cozy, soupy version that’s perfect for chilly nights. It’s a one-pot wonder that’s easy to make, and sure to satisfy everyone at the table.

The soup’s base features a savory combination of chicken, green chilies, and a creamy, tangy broth, making every spoonful bursting with flavor. Top it off with your favorite enchilada toppings—such as shredded cheese, sour cream, and crispy tortilla strips—and you’ll have a meal that’s not only comforting but also packed with authentic Mexican flavors. Green Chicken Enchilada Soup is a perfect weeknight dinner option, as it can be prepared in under an hour, making it an ideal choice for busy families or anyone craving a quick and delicious homemade meal.

Why You’ll Love This Recipe

1. Flavorful and Zesty

The green enchilada sauce gives this soup a tangy, slightly spicy kick, perfectly balanced with the richness of the broth.

2. Quick and Easy

This soup can be made in less than an hour, making it perfect for busy weeknights when you want something hearty and flavorful without spending hours in the kitchen.

3. Hearty and Filling

With chunks of tender chicken and a flavorful, creamy broth, this soup is filling enough to be a complete meal on its own.

4. Customizable Toppings

Top the soup with your favorite enchilada toppings like shredded cheese, sour cream, cilantro, or crispy tortilla strips for added texture and flavor.

5. Make Ahead and Freezer-Friendly

This soup stores well and can be made in advance, plus it freezes beautifully for later enjoyment on busy days.

this RECIPE

Ingredients

• Chicken breast (or thighs)
• Green enchilada sauce
• Chicken broth
• Onion
• Garlic
• Green chilies
• Spices (cumin, chili powder, paprika)
• Salt
• Pepper
• Heavy cream (optional, for a creamy version)
• Olive oil
• Tortilla strips (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for garnish)
• Shredded cheese (for topping, optional)
• Sour cream (for topping, optional)

Variations

• Creamy Version: For a creamier texture, add a bit of heavy cream or half-and-half towards the end of cooking.
• Spicy Kick: Add diced jalapeños or a bit of cayenne pepper for a spicier soup.
• Vegetarian Option: Swap the chicken for beans and add extra veggies like corn and bell peppers to make a delicious vegetarian version.
• Add Beans: For extra protein and heartiness, consider adding black beans or pinto beans to the soup.
• Corn and Rice: Add some cooked rice or corn kernels for more texture and sweetness to balance the heat.

How to Make the Recipe

Step 1: Cook the Chicken

In a large pot, heat a little olive oil over medium heat. Add the chicken breasts and cook until browned on both sides and fully cooked through, about 8-10 minutes. Once cooked, remove from the pot, shred the chicken using two forks, and set aside.

Step 2: Sauté the Vegetables

In the same pot, add chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant. Add the green chilies and spices (cumin, chili powder, paprika, salt, and pepper) and stir to combine.

Step 3: Add the Broth and Enchilada Sauce

Pour in the chicken broth and green enchilada sauce, scraping any browned bits off the bottom of the pot. Stir to combine and bring the mixture to a simmer.

Step 4: Add the Shredded Chicken

Add the shredded chicken back into the pot and let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.

Step 5: Add Cream (Optional)

For a creamy version, stir in some heavy cream at this point and let the soup simmer for an additional 5 minutes.

Step 6: Taste and Adjust Seasonings

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices if you like it spicier.

Step 7: Serve

Ladle the soup into bowls and garnish with your favorite toppings such as tortilla strips, shredded cheese, sour cream, fresh cilantro, and lime wedges. Serve hot and enjoy!

Tips for Making the Recipe

• Shredding the Chicken: For even easier prep, you can use a rotisserie chicken or cook the chicken ahead of time, then shred it and store it in the fridge for later use.
• Broth Substitute: If you want to make the soup a little lighter, you can use low-sodium chicken broth or vegetable broth.
• Consistency: If the soup becomes too thick, you can add a little extra chicken broth or water to reach your desired consistency.
• Topping Ideas: Get creative with toppings! Try adding avocado slices, diced tomatoes, or even a drizzle of hot sauce for extra flavor.
• Slow Cooker Option: You can make this soup in a slow cooker by adding all the ingredients (except the cream) and cooking on low for 4-6 hours. Add the cream in the last 30 minutes of cooking.

How to Serve

• With Tortilla Chips: Serve the soup with a side of crispy tortilla chips for added crunch.
• With Mexican Rice: Pair the soup with a side of cilantro-lime rice or Spanish rice for a complete meal.
• With Avocado: Sliced avocado on top of the soup will add a creamy, rich texture and enhance the flavors.
• As an Appetizer: Serve smaller portions of this soup as a starter for a Mexican-themed dinner or party.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until hot.

Freezing

Green Chicken Enchilada Soup freezes beautifully! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and heat on the stove.

Reheating

To reheat, place the soup on the stove over medium heat. If it’s too thick, add a bit of chicken broth or water to reach your desired consistency.

FAQs

1. Can I use a rotisserie chicken for this recipe?

Yes, using a rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup once the broth and enchilada sauce are simmering.

2. Can I make this soup ahead of time?

Absolutely! This soup stores well and tastes even better after the flavors have had time to meld. You can make it up to 3 days in advance and store it in the fridge.

3. How can I make this soup spicier?

You can add jalapeños, cayenne pepper, or extra chili powder to give the soup more heat. Adjust the spice to your liking!

4. Is this soup gluten-free?

Yes, this soup is naturally gluten-free, as long as you use a gluten-free enchilada sauce and ensure your toppings are gluten-free.

5. Can I use something other than green enchilada sauce?

You can use red enchilada sauce or even homemade enchilada sauce if you prefer a different flavor profile.

6. How can I make this soup creamy?

For a creamy version, simply add a splash of heavy cream or half-and-half at the end of cooking.

7. Can I use ground chicken or turkey instead of shredded chicken?

Yes, ground chicken or turkey can be used in place of shredded chicken for a different texture and flavor.

8. Can I add beans to the soup?

Yes, you can add black beans or pinto beans for extra protein and texture.

9. Can I make this soup in a slow cooker?

Yes! Combine all the ingredients (except the cream) in a slow cooker and cook on low for 4-6 hours. Add the cream in the last 30 minutes.

10. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Conclusion

Green Chicken Enchilada Soup is the perfect dish to warm up your family on a chilly evening. Packed with bold flavors and tender chicken, this soup brings the delicious taste of enchiladas into a hearty, comforting bowl. Whether you enjoy it as a quick weeknight dinner or make it ahead for meal prep, this soup is sure to become a family favorite. With its customizable toppings, ease of preparation, and satisfying flavors, you’ll find yourself coming back for more every time.

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