Green Chicken Enchilada Soup is the kind of cozy, flavor-packed dinner you’ll crave on any chilly evening. Imagine a creamy, tangy soup bursting with shredded chicken, bright green chiles, sweet corn, white beans, and melty cheese, all brought together by a touch of lime and a shower of fresh cilantro on top. This soup nails the comfort factor while still being zesty and vibrant, offering the heartiness of a main course with the irresistible flavors of your favorite green enchiladas—all in a single bowl!
Ingredients You’ll Need
The beauty of Green Chicken Enchilada Soup lies in its simple, powerfully flavorful ingredients. Each one brings something special to the party: velvety texture, vibrant color, or that bold Southwestern flair we all love.
- Olive oil: Helps sauté the onions and garlic, building the savory flavor right from the start.
- Onion (diced): Adds essential sweetness and depth that anchors the soup’s base.
- Garlic (minced): Brings a punchy, aromatic kick that wakes up the whole pot.
- Ground cumin: Lends a smoky, earthy warmth that’s a classic in Mexican-inspired dishes.
- Chili powder: Boosts the soup with mild heat and beautiful color.
- Salt: Highlights all the other flavors and keeps everything balanced.
- Black pepper: Adds just enough bite to keep each spoonful interesting.
- Cooked shredded chicken: Makes this soup hearty and protein-packed—rotisserie chicken is the ultimate shortcut!
- Green enchilada sauce: The key to that unmistakable zesty green chile flavor.
- Chicken broth: Infuses the soup with savory depth and ensures a slurp-worthy consistency.
- White beans (drained and rinsed): Give body and creaminess to the soup while sneaking in extra fiber and protein.
- Corn (frozen or canned): Bright pops of sweetness in every bite, plus that sunny color.
- Diced green chiles: Turn up the flavor with their mild, tangy, and slightly spicy notes.
- Cream cheese (softened): The secret to an ultra-creamy, luscious texture.
- Sour cream: Adds tang and silkiness; Greek yogurt is a fab substitute if you want it lighter.
- Shredded Monterey Jack cheese: Melts effortlessly into dreamy gooeyness, tying the soup together.
- Lime juice: A squeeze at the end brightens everything and balances the richness.
- Chopped cilantro (for garnish): The fresh finish your bowl needs—add as much or as little as you like!
How to Make Green Chicken Enchilada Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook, stirring occasionally, for about 3 to 4 minutes. Once the onion starts to turn soft and fragrant, stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Let these spices sizzle for a minute—this step unlocks their flavors and sets the stage for a robust soup base.
Step 2: Add Chicken and Build the Broth
Pile in the cooked shredded chicken, then pour in the green enchilada sauce and chicken broth. Add the white beans, corn, and the diced green chiles. Stir everything together until well combined. Bring the mixture to a gentle simmer and let it bubble away for about 10 minutes; this gives all those big flavors a chance to become friends and mingle.
Step 3: Make It Creamy
Drop in the softened cream cheese, stirring patiently until it melts completely and becomes smooth—be thorough here for a perfectly velvety soup! Next, swirl in the sour cream and sprinkle in the shredded Monterey Jack cheese, followed by the fresh lime juice. Keep stirring until the cheese is melted and the soup is creamy and unified.
Step 4: Simmer and Taste
Let everything simmer together for about 5 more minutes. This is the perfect time to adjust the seasoning by tasting and adding an extra pinch of salt or pepper if you think it needs it. Give the soup a final stir to make sure it’s creamy and luscious throughout.
Step 5: Serve and Garnish
Ladle the hot Green Chicken Enchilada Soup into bowls and let your creativity shine with garnishes. Don’t forget the chopped cilantro on top—it’s the finishing touch that really makes each bowl pop with freshness and fragrance.
How to Serve Green Chicken Enchilada Soup
Garnishes
There are endless ways to put your own spin on the finishing touches. Beyond the classic chopped cilantro, try a sprinkle of extra shredded cheese, a dollop of sour cream, or crispy tortilla strips for crunch. Sliced jalapeños and fresh avocado give a wonderful southwest flair. Set out a little “garnish bar” and let everyone top their own bowl—the more the merrier!
Side Dishes
This soup is a meal on its own, but some toasty accompaniments never hurt! Warm flour or corn tortillas are perfect for dunking, or you can serve it alongside crunchy tortilla chips, Mexican rice, or a simple green salad tossed with a tangy lime vinaigrette. If you love things extra hearty, even a slice of warm, crusty bread is welcome.
Creative Ways to Present
For a fun twist, serve Green Chicken Enchilada Soup in bread bowls or small mugs for a casual party vibe. Try spooning it over a bed of steamed rice or quinoa for a southwestern “bowl” experience, or even top it with an over-easy egg for a brunchy touch. Individual soup shooters in little cups make a delightful starter at a get-together!
Make Ahead and Storage
Storing Leftovers
Leftovers are a lifesaver here, and this soup keeps beautifully in the refrigerator. Transfer any extra Green Chicken Enchilada Soup to an airtight container and store for up to 3 days. The soup thickens as it rests, allowing the flavors to deepen even more—sometimes it’s even tastier the next day!
Freezing
If you want to freeze your Green Chicken Enchilada Soup, let it cool completely before portioning it into freezer-safe containers. Because of the dairy, the texture may change a little upon thawing, but a gentle reheat brings everything back to smooth, creamy goodness. Freeze for up to 2 months for easy future dinners.
Reheating
Reheat soup gently on the stovetop over low-medium heat, stirring occasionally. If it’s extra thick, just add a splash of broth or water to loosen it up. You can also microwave individual servings in short bursts, stirring in between to ensure it heats evenly and doesn’t scorch. Top with fresh cilantro or a squeeze of lime before serving again.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a huge time saver and gives the soup tons of flavor. Just make sure to remove the skin and shred the meat before adding it to the pot.
Is Green Chicken Enchilada Soup gluten-free?
Yes, this soup is naturally gluten-free—as long as you double-check that your green enchilada sauce and broth don’t contain any hidden gluten. Always read labels to be sure!
What can I substitute for cream cheese to lighten it up?
You can use light cream cheese or Neufchâtel for a lighter version. Alternatively, add extra sour cream or swap in plain Greek yogurt for similar creaminess without the extra richness.
How spicy is this soup?
Green Chicken Enchilada Soup is typically mild with just a gentle kick, depending on the brand of enchilada sauce and green chiles you use. For more heat, add extra chili powder or diced jalapeños; for less, opt for mild sauce and chiles.
Can I make this soup in a slow cooker?
Yes! Sauté the aromatics first, then add everything but the sour cream, cheese, and cream cheese to your slow cooker. Cook on low for 4-6 hours, stir in the dairy at the end, and heat until melted and creamy.
Final Thoughts
If you’re looking for a one-bowl wonder that brings comfort and vibrant flavor to the table, you’ve got to try Green Chicken Enchilada Soup! It’s hearty, creamy, and just zesty enough to keep things interesting. Grab your spoon and dig in—your tastebuds will thank you!
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Green Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Green Chicken Enchilada Soup is a comforting and flavorful dish that combines tender shredded chicken with a creamy blend of green enchilada sauce, white beans, corn, and green chiles. Topped with melted cheese and a squeeze of fresh lime juice, this soup is perfect for a cozy dinner.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 can (4 oz) diced green chiles
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- juice of 1 lime
- chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
- Stir in garlic, cumin, chili powder, salt, and pepper, and cook for 1 minute.
- Add chicken, enchilada sauce, broth, beans, corn, and chiles. Simmer for 10 minutes.
- Reduce heat, stir in cream cheese until smooth. Add sour cream, cheese, and lime juice.
- Simmer gently for 5 more minutes, adjust seasoning, and serve hot with cilantro.
Notes
- For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cream cheese.
- You can use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
