If you love a bowl of comfort that’s creamy, cheesy, and packed with bold flavors, then this Green Chicken Enchilada Soup is about to become your new favorite. Imagine tender shredded chicken swimming in a luscious green enchilada sauce, mingling with melty cheese and a hint of spice—every spoonful is like a warm hug on a chilly day.
The best part? It’s ridiculously easy to make! Whether you’re whipping it up for a quick weeknight meal or meal-prepping for the week ahead, this soup delivers big on flavor with minimal effort. Trust me, you’re going to love this one!
Why You’ll Love Green Chicken Enchilada Soup
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Serve it as a hearty main dish or a lighter appetizer. You can even turn leftovers into a sauce for tacos or burritos!
Budget-Friendly: Made with simple pantry staples and affordable proteins, this soup stretches your grocery budget without compromising on taste.
Quick and Easy: With minimal prep and mostly hands-off cooking, you’ll have a rich, flavorful soup on the table in no time.
Customizable: Want it spicier? Add extra jalapeños. Prefer a thicker consistency? Stir in more cheese or sour cream. This soup is as flexible as you need it to be.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Green Chicken Enchilada Soup
Here’s the magic of this soup—it’s made with just a few simple ingredients, but the result is an explosion of flavor. Let’s break it down:
Chicken Breasts: The star of the show! Boneless, skinless chicken breasts cook until perfectly tender and shreddable. If you have rotisserie chicken on hand, that works great too.
Green Enchilada Sauce: This is where the signature flavor comes from. It adds a tangy, slightly spicy kick that makes the soup irresistible.
Chicken Broth: The base that keeps everything rich and cozy. Go for low-sodium broth if you want more control over the seasoning.
Cream Cheese: This makes the soup ultra-creamy and velvety. Let it soften before adding to ensure smooth melting.
Shredded Cheese: Because what’s a good enchilada-inspired soup without gooey, melty cheese? Use Monterey Jack, cheddar, or a Mexican blend.
Diced Green Chiles: These add extra depth and a mild heat that complements the enchilada sauce beautifully.
Garlic & Onion: Essential for building a flavorful base—sautéed until fragrant and golden.
Cilantro & Lime Juice: Fresh cilantro and a squeeze of lime bring brightness and balance to the creamy, cheesy goodness.
Spices: Cumin, chili powder, and a pinch of salt and pepper round out the flavors with a smoky, slightly spicy kick.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sauté the Aromatics: In a large pot over medium heat, sauté the onion and garlic until soft and fragrant. This step lays the foundation for the rich, deep flavors of the soup.
Cook the Chicken: Add the chicken breasts and pour in the chicken broth and green enchilada sauce. Bring to a gentle simmer and let it cook until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Make it Creamy: Stir in the cream cheese and shredded cheese, letting them melt into the broth to create a silky, luscious texture.
Add the Final Touches: Mix in the diced green chiles, spices, lime juice, and fresh cilantro. Let everything simmer for a few more minutes to let the flavors meld together.
Serve and Enjoy: Ladle the soup into bowls, top with extra cheese, tortilla strips, avocado, or a dollop of sour cream. Dig in and enjoy every spoonful!
Nutrition Facts
Servings: 6
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Green Chicken Enchilada Soup
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Tortilla Chips: Crush them on top for a satisfying crunch.
- Avocado Slices: Creamy avocado balances the tangy and spicy notes beautifully.
- Sour Cream: A dollop of sour cream adds richness and mellows out the heat.
- Cilantro & Lime Wedges: A fresh garnish that brightens up the dish.
- Warm Cornbread or Quesadillas: Perfect for dipping and soaking up the delicious broth.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use a Slow Cooker: Throw everything in the slow cooker and let it do the work for an even easier meal.
- Make it Spicier: Add diced jalapeños or a splash of hot sauce for an extra kick.
- Thicken the Soup: Stir in extra cheese, a cornstarch slurry, or mashed beans for a thicker consistency.
- Make it Dairy-Free: Swap out the cheese and cream cheese for coconut milk or a dairy-free alternative.
- Double the Batch: This soup freezes beautifully, so make extra and save some for later!
FAQ’s
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Just shred it and add it in during the last few minutes of cooking.
Can I make this soup in the Instant Pot?
Yes! Cook on high pressure for 10 minutes, then shred the chicken and add the cheese.
How can I make this soup thicker?
Add more shredded cheese, a cornstarch slurry, or let it simmer longer to reduce the liquid.
Is this soup spicy?
It has a mild kick, but you can adjust the spice level by adding or omitting diced green chiles and chili powder.
What’s the best cheese to use?
Monterey Jack, cheddar, or a Mexican blend work beautifully.
Can I freeze this soup?
Yes! Let it cool completely, then store in an airtight container for up to 3 months.
What’s the best way to reheat leftovers?
Warm on the stove over low heat, stirring occasionally, or microwave in 30-second intervals.
Can I add beans or corn?
Of course! Black beans or corn would be great additions.
What toppings go best with this soup?
Tortilla chips, avocado, sour cream, and cilantro are all great choices.
Can I make this soup low-carb?
Yes! Just skip the tortilla chips and any high-carb add-ins.
Conclusion
Green Chicken Enchilada Soup is the ultimate cozy, comforting meal that’s packed with bold flavors and creamy goodness. It’s quick, easy, and endlessly customizable, making it perfect for any night of the week. Try it once, and I guarantee it’ll become a regular in your meal rotation!
Print
Green Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Description
This Green Chicken Enchilada Soup is a creamy, flavorful, and comforting dish inspired by classic enchiladas. Made with tender shredded chicken, green enchilada sauce, and a blend of spices, it’s a perfect one-pot meal for busy weeknights. Low-carb, gluten-free, and keto-friendly, this soup delivers bold Mexican flavors in every bite!
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1/2 cup heavy cream or half-and-half
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup chopped fresh cilantro (for garnish)
- 1 small lime, cut into wedges
- Optional toppings: avocado slices, tortilla strips, sour cream, jalapeños
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft (~3 minutes). Stir in garlic and cook for another minute.
- Add liquids & spices: Pour in chicken broth, green enchilada sauce, and green chiles. Stir in cumin, paprika, chili powder, salt, and pepper.
- Cook the chicken: Add chicken breasts to the pot. Cover and simmer for 20-25 minutes until chicken is fully cooked.
- Shred the chicken: Remove chicken, shred with two forks, and return it to the pot.
- Make it creamy: Stir in cream cheese and heavy cream, mixing until smooth. Add shredded cheese, stirring until melted.
- Serve & garnish: Ladle into bowls and top with fresh cilantro, avocado slices, tortilla strips, or lime wedges.
Notes
- Swap chicken breasts for rotisserie chicken for an even quicker meal!
- Use Greek yogurt instead of heavy cream for a lighter option.
- To make it spicier, add diced jalapeños or a dash of hot sauce.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: ~320 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg