Green Chicken Enchilada Soup

If you’re craving something warm, hearty, and packed with flavor, this Green Chicken Enchilada Soup is your new best friend. Imagine the richness of tender chicken, zesty green enchilada sauce, and just the right amount of spice, all wrapped up in a creamy, comforting broth. It’s the kind of soup that’ll make your taste buds dance and your kitchen smell like heaven. Plus, it’s super easy to whip up, so whether you’re cooking for a cozy dinner or meal prepping for the week, you’re in for a treat. Trust me, this one’s going to become a staple in your kitchen!

Why You’ll Love Green Chicken Enchilada Soup

Full of Flavor

The green enchilada sauce adds the perfect tangy kick to this soup. Combined with the savory chicken, it’s a flavor explosion in every bite. It’s comfort food with a bold twist.

Quick & Easy

With just a handful of ingredients and a few simple steps, you’ll have a delicious, satisfying soup on the table in no time. This is the kind of recipe that doesn’t take a ton of effort but still delivers amazing results.

Perfectly Creamy

Thanks to a touch of cream cheese and some chicken broth, the soup is velvety and rich, without being too heavy. It’s a perfect balance that makes each spoonful feel indulgent.

Versatile

Customize it to your liking! You can make it spicier with extra chilies or add more veggies if you prefer. Top it with sour cream, cheese, or even some crunchy tortilla chips for added texture.

Ingredients

For the Soup:

• Chicken Breast or Thighs: Boneless, skinless chicken is perfect for shredding, making this soup a comforting, hearty meal.
• Green Enchilada Sauce: The star of the show! This adds the signature tang and heat that makes this soup unforgettable.
• Chicken Broth: To create a flavorful, liquid base that ties everything together.
• Cream Cheese: Adds that creamy, velvety texture that makes each spoonful feel indulgent.
• Garlic: For a touch of savory goodness that enhances the flavor.
• Onion: Adds a mild sweetness and depth to the soup.
• Cumin & Chili Powder: These spices bring warmth and a subtle smokiness to the soup, making it so flavorful.
• Tortilla Chips (optional): For a crunchy topping if you want to add some texture.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Prepare the Chicken:

1. Cook the Chicken: In a large pot, cook the chicken breasts or thighs in a bit of oil until they are fully cooked, about 7-8 minutes per side. Once cooked, remove from the pot and set aside to cool slightly. Then, shred the chicken using two forks.

Saute the Veggies:

2. Cook the Onion & Garlic: In the same pot, add a bit more oil if needed, then sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes. This helps bring out the sweetness and flavor.

Combine Ingredients:

3. Add the Liquids: Pour in the chicken broth and green enchilada sauce, stirring to combine. Bring to a simmer.
4. Add Spices: Sprinkle in the cumin and chili powder, stirring to incorporate. Taste and adjust the seasoning if needed.

Add the Chicken and Cream Cheese:

5. Shred the Chicken: Add the shredded chicken back into the pot, stirring it into the broth mixture. Let it simmer for another 5-10 minutes to allow the flavors to meld.
6. Stir in the Cream Cheese: Cut the cream cheese into cubes and stir it into the soup until fully melted and incorporated. This will give the soup its creamy texture.

Final Touches:

7. Simmer and Taste: Let the soup simmer for a few more minutes, ensuring it’s heated through and the flavors are balanced. Taste and adjust the seasoning if necessary, adding salt or more spices if you like it spicier.

Serve:

8. Garnish & Serve: Ladle the soup into bowls and top with your favorite garnishes like shredded cheese, sour cream, fresh cilantro, or crumbled tortilla chips. Serve hot and enjoy!

Nutrition Facts

Servings: 6
Calories per serving: 350
Fat per serving: 18g
Carbs per serving: 12g
Protein per serving: 35g

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Green Chicken Enchilada Soup

With Tortilla Chips:

Add some crunch to each bite by topping your soup with crushed tortilla chips. They’ll give the soup a wonderful contrast in texture.

With Fresh Avocado:

Sliced avocado adds a creamy, cooling element that balances the slight heat from the green enchilada sauce. It’s the perfect addition!

With Rice:

Serve this soup over a bed of fluffy white or brown rice for a more filling meal. The rice soaks up all the tasty broth and makes the soup even heartier.

With a Side Salad:

Pair with a light green salad for some fresh contrast. A tangy vinaigrette will cut through the richness of the soup and refresh your palate.

Additional Tips

Make it Spicy:

If you like your soup with a little extra heat, add some diced green chilies or jalapeños to the soup. You can also use hot enchilada sauce for a spicier kick.

Make Ahead:

This soup keeps really well in the fridge for up to 3 days, so it’s perfect for meal prep. You can also freeze it for up to 3 months if you want to save some for later.

Add Veggies:

Feel free to throw in extra veggies like corn, bell peppers, or even zucchini. It’s a great way to make the soup even more hearty and nutritious.

Keep It Creamy:

For an extra creamy texture, add a splash of heavy cream or half-and-half toward the end of cooking. It will make the soup even richer and smoother.

FAQ Section

Q1: Can I use rotisserie chicken for this soup?
A1: Yes, rotisserie chicken is a great shortcut! Just shred it and add it to the soup when you would normally add the shredded chicken.

Q2: Can I make this soup in the slow cooker?
A2: Absolutely! Just add all the ingredients (except the cream cheese) to your slow cooker and cook on low for 4-6 hours. Stir in the cream cheese at the end and let it melt.

Q3: Can I use a different kind of cheese?
A3: You can definitely use a different cheese like Monterey Jack, cheddar, or even a blend of your favorites. Just make sure it melts well!

Q4: Is this soup gluten-free?
A4: Yes! As long as you make sure your enchilada sauce is gluten-free (some brands might contain gluten), this soup is naturally gluten-free.

Q5: How can I make this soup dairy-free?
A5: To make it dairy-free, omit the cream cheese and substitute with a dairy-free cream cheese or coconut milk for the creamy texture.

Q6: Can I make this soup vegetarian?
A6: Sure! Just swap the chicken for beans (like black beans or pinto beans) and add extra veggies like corn or bell peppers.

Q7: Can I add beans to this soup?
A7: Yes, beans make a great addition! Black beans or pinto beans will complement the flavors of the soup and add more protein and fiber.

Q8: Can I freeze this soup?
A8: Yes, you can freeze the soup (without the toppings) for up to 3 months. Just make sure to cool it completely before freezing, and store it in an airtight container.

Q9: How do I reheat leftover soup?
A9: To reheat, simply warm the soup on the stove over medium heat until heated through. Add a splash of broth if it’s too thick.

Q10: Can I make this soup spicier?
A10: Absolutely! Add some diced jalapeños, extra chili powder, or even a bit of hot sauce to turn up the heat to your liking.

Conclusion

This Green Chicken Enchilada Soup is the ultimate cozy comfort food that’ll warm you from the inside out. With tender chicken, creamy broth, and the perfect balance of spices, it’s a soup that hits all the right notes. Serve it with your favorite toppings, and you’ve got a delicious, satisfying meal everyone will love. Plus, it’s easy enough to make for a weeknight dinner, but tasty enough to impress guests. What are you waiting for? Go ahead and give this soup a try—you won’t regret it!

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