If you’re craving a comforting bowl that bursts with vibrant, zesty flavors, then this Green Enchilada Chicken Soup Recipe is just the thing to warm your soul. Combining creamy richness with a satisfying blend of spices and fresh ingredients, this soup offers a bowlful of joy that’s as easy to make as it is delicious. Every spoonful tells a story of cozy nights and happy gatherings, bringing together tender shredded chicken, tangy green enchilada sauce, and bright notes of lime and cilantro for an all-around winning dish.
Ingredients You’ll Need
Getting ready to make this Green Enchilada Chicken Soup Recipe is refreshingly straightforward. The ingredients are simple but essential, each bringing its own unique flavor and texture— from the savory depth of cumin to the vibrant zing of fresh cilantro.
- Olive oil: This forms the base for sautéing, adding a subtle fruitiness that elevates the aromatics.
- Medium onion, diced: Adds natural sweetness and a tender texture when cooked down.
- Garlic cloves, minced: Provides a punch of savory warmth that infuses the soup.
- Ground cumin: Lends an earthy, smoky undertone that’s essential to Mexican-inspired dishes.
- Chili powder: Brings gentle heat and complexity without overpowering the other flavors.
- Chicken broth: The flavorful liquid foundation that ties everything together with warmth.
- Cooked shredded chicken: Adds hearty protein and tender bites throughout the soup.
- Green enchilada sauce (15-ounce can): The soul of this recipe, delivering that zesty, tangy green chili flavor.
- Diced green chilies (4-ounce can): Boosts the mild heat and texture for an authentic feel.
- Frozen corn kernels: Brings a sweet crunch that contrasts beautifully with the creamy broth.
- Heavy cream: Adds luscious creaminess that balances the spices perfectly.
- Salt and pepper: For seasoning to bring out all the rich flavors just right.
- Shredded Monterey Jack or cheddar cheese: Melts into the soup for an indulgent finish.
- Fresh cilantro, chopped: Offers a burst of freshness that brightens every spoonful.
- Tortilla strips or chips: Provide crunch and a fun texture contrast when served on top.
- Lime wedges: For a zesty squeeze of acidity that lifts the entire dish.
How to Make Green Enchilada Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, about 5 minutes. This step is where you build the foundation of flavor, as those caramelizing onions add natural sweetness and depth.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, ground cumin, and chili powder. Cook everything for an additional minute so the spices bloom and become wonderfully aromatic. This quick toast really enhances the complexity of the soup’s flavor.
Step 3: Pour in Chicken Broth
Now, pour in the chicken broth, scraping the bottom of the pot gently to release any browned bits. These bits are packed with taste, so don’t miss this step! The broth serves as the heart of the soup, melding all the flavors together.
Step 4: Add Chicken and Green Ingredients
Into the pot, add the cooked shredded chicken, green enchilada sauce, diced green chilies, and frozen corn kernels. Give everything a good stir so the ingredients become evenly distributed and ready to mingle.
Step 5: Simmer for Flavor
Bring the soup to a gentle simmer, then lower the heat and let it cook uncovered for 15 to 20 minutes. This slow simmer allows the flavors to marry and develop that signature rich, layered taste you’re after.
Step 6: Stir in the Cream
Once the flavors have melded beautifully, pour in the heavy cream. Season with salt and pepper, tasting to ensure the seasoning is just right. The cream introduces a luxurious texture that softens the more assertive spices.
Step 7: Warm Gently
Continue heating the soup for another 5 minutes on low, careful not to let it boil now that the cream is added. This helps everything come together smoothly without curdling.
Step 8: Add Cheese and Cilantro
Right before serving, stir in half of the shredded cheese and the fresh chopped cilantro. These finishing touches melt slightly into the soup, adding melty richness and fresh herbal brightness.
Step 9: Ladle and Garnish
Ladle the soup into bowls and top with the remaining cheese, more cilantro, and a handful of crunchy tortilla strips. This topping brings delightful texture and a fun visual contrast.
Step 10: Serve with Lime
Offer lime wedges on the side for guests to squeeze over their soup, adding a pop of tangy acidity that perfectly balances the creamy, spicy broth.
How to Serve Green Enchilada Chicken Soup Recipe
Garnishes
Beyond the shredded cheese and cilantro mixed in, a sprinkle of diced avocado or a dollop of sour cream makes for a creamy, cooling contrast. Add some sliced jalapeños if you love extra heat, and don’t forget those tortilla strips for crunch and authenticity.
Side Dishes
This soup pairs wonderfully with warm, soft corn tortillas or a simple side salad with lime dressing. A bowl of Mexican rice or some refried beans also complements it beautifully, perfect for turning this bright, zesty soup into a full meal.
Creative Ways to Present
Serve this soup in mini bread bowls for a festive occasion or ladle it into colorful mugs for a casual, cozy vibe. You can even let everyone customize their bowls with a toppings bar featuring olives, diced tomatoes, green onions, and your favorite hot sauces.
Make Ahead and Storage
Storing Leftovers
Leftover Green Enchilada Chicken Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, making it even more delicious the next day.
Freezing
This soup freezes well but for best results, leave out the heavy cream and cheese until you reheat. Freeze the soup in portions using freezer-safe bags or containers for up to three months.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently on the stove over low heat, stir in cream and cheese once hot, and heat through without boiling. This keeps the soup creamy and velvety every time.
FAQs
Can I use rotisserie chicken for the soup?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor, making this recipe even easier to whip up on a busy day.
What can I substitute for heavy cream?
You can use half-and-half or coconut milk for a lighter or dairy-free option, though the texture will be a bit different—still delicious!
Is this soup spicy?
It has a mild to moderate heat level, which you can easily adjust by adding more or fewer chilies and chili powder based on your taste preferences.
Can I make this soup vegetarian?
Yes, swap the chicken broth for vegetable broth and omit the chicken—add beans or more corn for protein, and you have a tasty vegetarian version.
How do I keep the tortilla strips crunchy?
Serve the tortilla strips separately and add them to individual bowls just before eating to keep that satisfying crunch.
Final Thoughts
This Green Enchilada Chicken Soup Recipe has become a cherished favorite—whether for cozy dinners or lively gatherings. Its balance of creamy texture, fresh herbs, and bold enchilada flavors makes every spoonful something to smile about. Give it a try soon; I promise it will warm your heart and your belly in the best way.
Print
Green Enchilada Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Green Enchilada Chicken Soup is a creamy, flavorful dish combining shredded chicken, green enchilada sauce, and a blend of spices simmered to perfection. Enhanced with Monterey Jack cheese and fresh cilantro, it’s a comforting and zesty soup perfect for a cozy meal.
Ingredients
Sauté Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
Soup
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chilies
- 1 cup frozen corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
Garnishes
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Tortilla strips or chips, for serving
- Lime wedges, for serving
Instructions
- Sauté Onion: In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, and chili powder, cooking for an additional 1 minute until fragrant.
- Add Broth: Pour in the chicken broth, ensuring to scrape up any browned bits from the bottom of the pot.
- Add Main Ingredients: Add the shredded chicken, green enchilada sauce, diced green chilies, and frozen corn to the pot. Stir well to combine.
- Simmer Soup: Bring the mixture to a simmer, then reduce the heat to low and simmer for 15-20 minutes to allow the flavors to meld.
- Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste.
- Heat Gently: Continue to heat for another 5 minutes, being careful not to let the soup come to a boil after adding the cream.
- Add Cheese and Cilantro: Just before serving, mix in half of the shredded cheese and fresh cilantro.
- Serve: Ladle the soup into bowls and top with the remaining cheese, additional cilantro, and tortilla strips.
- Garnish: Serve hot with lime wedges on the side for added zest.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For a lighter option, replace heavy cream with half-and-half or coconut milk.
- Adjust the chili powder and green chilies to control the spice level.
- Use gluten-free tortilla strips to make the recipe gluten free.
- Additional toppings like avocado or sour cream can be added to enhance the soup.
