Green Enchilada Chicken Soup is a comforting, flavorful dish that brings together the rich taste of green enchilada sauce, tender chicken, and creamy broth. It’s a perfect balance of spice, tang, and creaminess, making it a fantastic meal for any occasion. Whether you’re looking for an easy weeknight dinner or a cozy dish to warm up with, this soup is a must-try.
Why You’ll Love This Recipe
- Quick and Easy – With minimal prep and simple ingredients, this soup is perfect for busy weeknights.
- Flavor-Packed – The green enchilada sauce gives a bold, tangy, and slightly spicy kick.
- Creamy and Comforting – A rich broth with a velvety texture makes it incredibly satisfying.
- Customizable – Easily adjust the spice level, add veggies, or use different protein options.
- Great for Meal Prep – Tastes even better the next day, making it perfect for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Green enchilada sauce
- Chicken broth
- Cream cheese
- Diced green chilies
- Garlic, minced
- Onion, diced
- Cumin
- Chili powder
- Salt and pepper
- Heavy cream or sour cream
- Shredded cheese (Monterey Jack or cheddar)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions
- In a large pot, heat a little oil over medium heat and sauté the diced onion until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the green enchilada sauce, chicken broth, and diced green chilies.
- Season with cumin, chili powder, salt, and pepper.
- Add the chicken breasts to the pot, cover, and let simmer for 20-25 minutes until fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the cream cheese and heavy cream, allowing them to melt and create a creamy consistency.
- Add shredded cheese and stir until fully incorporated.
- Simmer for another 5 minutes, then taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Low-Carb/Keto – Use full-fat cream cheese and heavy cream for a rich, keto-friendly version.
- Spicier Version – Add diced jalapeños or a few dashes of hot sauce for extra heat.
- Vegetarian – Swap chicken for white beans or diced potatoes.
- Dairy-Free – Use coconut cream instead of heavy cream and omit the cheese.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat or in the microwave in 30-second intervals, stirring between each interval.
FAQs
How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or blending a portion of the soup and stirring it back in.
Can I use rotisserie chicken?
Yes, using pre-cooked rotisserie chicken will save time. Simply shred and add it in step 6.
What’s the best cheese for this soup?
Monterey Jack, cheddar, or a Mexican cheese blend work well for melting and flavor.
Is this soup gluten-free?
Most green enchilada sauces are gluten-free, but check the label to be sure.
Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours, then stir in the dairy ingredients before serving.
Can I use canned chicken?
Canned chicken can be used in a pinch, but fresh or rotisserie chicken will give better texture and flavor.
What toppings go well with this soup?
Try avocado slices, tortilla strips, diced tomatoes, or extra shredded cheese for added texture and taste.
How do I make it less spicy?
Use mild green enchilada sauce and omit the diced green chilies.
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors meld together.
What can I serve with this soup?
Pair it with warm tortillas, cornbread, or a fresh side salad.
Conclusion
Green Enchilada Chicken Soup is a creamy, flavorful dish that’s easy to make and perfect for any time of the year. With its rich texture and bold taste, this soup is sure to become a family favorite. Whether you make it for a quick dinner or a cozy meal prep option, you’ll love how simple yet delicious it is!
PrintGreen Enchilada Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Green Enchilada Chicken Soup is a cozy, creamy dish loaded with shredded chicken, tangy green enchilada sauce, and a hint of spice. It’s easy to make in one pot and perfect for a quick weeknight meal. Serve with tortilla chips, avocado, and cheese for a comforting Tex-Mex-inspired dinner!
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup heavy cream (or sour cream for a tangy twist)
- 1 cup shredded Monterey Jack cheese
Optional Toppings:
- Sliced avocado
- Chopped fresh cilantro
- Crushed tortilla chips
- Sliced jalapeños
- Extra shredded cheese
Instructions
-
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook for 3-4 minutes until soft.
- Stir in garlic and diced green chilies, cooking for another 30 seconds.
-
Add the Main Ingredients:
- Pour in the green enchilada sauce and chicken broth.
- Stir in the shredded chicken, white beans, cumin, chili powder, salt, and pepper.
- Bring to a gentle simmer and let cook for 10 minutes to blend flavors.
-
Make it Creamy:
- Reduce heat to low and stir in the heavy cream and shredded Monterey Jack cheese.
- Stir until the cheese is fully melted and the soup is smooth.
-
Serve:
- Ladle into bowls and add your favorite toppings like avocado, cilantro, or tortilla chips.
- Enjoy warm!
Notes
- For a spicier soup, add diced jalapeños or a dash of cayenne pepper.
- Use a slow cooker: Add all ingredients except cheese and cream, cook on LOW for 4-6 hours, then stir in cheese and cream before serving.
- Make it dairy-free by omitting the cheese and cream—just add extra beans for thickness.
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