If you have been searching for a comforting, vibrant, and delicious soup that feels like a warm hug in a bowl, then this Green Chicken Enchilada Soup Recipe is exactly what you need. Combining tender shredded chicken with the zest of green enchilada sauce and a creamy, cheesy texture, this soup offers a perfect balance of fresh flavors and hearty satisfaction. Every spoonful bursts with Mexican-inspired goodness, from the subtle kick of spices to the bright freshness of cilantro and the delightful crunch of tortilla strips. Whether it’s a cozy weeknight dinner or a flavorful addition to your meal rotation, this soup promises to become a fast favorite.
Ingredients You’ll Need
The beauty of this Green Chicken Enchilada Soup Recipe lies in its simplicity. The ingredients are straightforward but each plays a crucial role, providing a mix of textures, layers of flavor, and that irresistible creamy touch. Let’s take a look at what goes into making this soul-soothing soup.
- Olive oil: The perfect base to gently sauté onions, adding depth and richness.
- Small onion (diced): Provides sweetness and a tender bite for the soup’s foundation.
- Garlic (minced): Brings aromatic warmth and complexity to every spoonful.
- Diced green chiles (4-ounce can): Adds a subtly spicy, tangy element essential to enchilada flavors.
- Ground cumin: A must-have to deliver that earthy, smoky nuance.
- Chili powder: Lends a mild heat and flavor punch without overwhelming.
- Salt: Enhances and balances the soup’s overall taste.
- Black pepper: Gives a gentle bite that awakens your palate.
- Green enchilada sauce (10-ounce can): The star ingredient bringing the signature enchilada essence.
- Low-sodium chicken broth: Adds body and a soothing, savory base for the soup’s liquid.
- White beans (15-ounce can, drained and rinsed): Contribute creaminess and protein while keeping the texture hearty.
- Shredded cooked chicken (2 cups): Adds protein and makes the soup wonderfully filling.
- Frozen corn (1 cup): Sweetens the mix and offers delightful bursts of texture.
- Cream cheese (4 ounces, cubed): Ensures a luscious, creamy consistency that melds all flavors.
- Sour cream (1/2 cup): Smooths and brightens the soup with a subtle tang.
- Shredded Monterey Jack or pepper jack cheese (1 cup): Melts into gooey, savory perfection.
- Chopped cilantro and tortilla strips: Ideal garnishes for fresh herbal notes and crunchy contrast.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Sauté the aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add your diced onion and cook until softened and translucent, about 3 to 4 minutes. Once the onions smell sweet and tender, stir in the minced garlic and diced green chiles, allowing their aroma to fill the kitchen. This step is where the flavor base truly develops, setting the stage for the magical soup to come.
Step 2: Add spices and sauces
Sprinkle in the ground cumin, chili powder, salt, and black pepper, stirring these spices into the aromatic mixture for about a minute. This quick toast unlocks their full-bodied flavors. Next, pour in the green enchilada sauce followed by the low-sodium chicken broth. Stir everything to blend those intense enchilada notes with the savory broth, creating a rich and inviting liquid foundation.
Step 3: Combine hearty ingredients and simmer
Time to add the white beans, shredded cooked chicken, and frozen corn. These ingredients bring texture, protein, and a touch of sweetness to your soup. Once combined, increase the heat slightly so the mixture comes to a gentle boil. Then, reduce the heat, allowing the soup to simmer for 10 to 15 minutes. This lets the flavors meld together beautifully, making every spoonful more delicious than the last.
Step 4: Stir in creaminess and cheese
Lower the heat to medium-low and add the cream cheese cubes and sour cream. Whisk vigorously until the cream cheese is fully melted and the soup turns silky smooth. This velvety touch makes the soup irresistibly comforting. Finally, stir in the shredded Monterey Jack or pepper jack cheese until it melts completely. Give your soup a taste and adjust the seasoning if needed, ensuring it hits all the right notes.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Garnishing is where your bowl of Green Chicken Enchilada Soup really comes alive. Sprinkle generous amounts of chopped cilantro for a fresh herbal brightness. Add crunchy tortilla strips on top to introduce a satisfying texture contrast that complements the creamy soup wonderfully. If you love heat, don’t hesitate to toss a few slices of jalapeño for a little fiery kick.
Side Dishes
This soup stands beautifully on its own, but pairing it with warm, soft corn tortillas or a simple avocado salad can make your meal even more well-rounded and festive. Chips and salsa or a side of Mexican rice are fantastic options if you’re serving this soup for a casual dinner party or family gathering.
Creative Ways to Present
For a fun twist, serve this soup in small, hollowed-out bread bowls for a cozy presentation. You could also prep individual servings in mason jars topped with garnishes for a grab-and-go meal or a stylish appetizer at your next get-together. Mini enchilada soup shooters garnished with cilantro and a single tortilla chip add a playful touch that guests will remember.
Make Ahead and Storage
Storing Leftovers
If you’ve made extra Green Chicken Enchilada Soup, no worries—this soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making leftovers delicious the next day. Just be sure to cool it down before storing to keep everything fresh.
Freezing
This soup freezes beautifully, making it a perfect candidate for meal prep. To freeze, place cooled soup in airtight freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Frozen soup will stay good for up to 3 months. When you’re ready, thaw the soup in the refrigerator overnight before reheating.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup feels too thick after reheating, simply add a splash of chicken broth or water to loosen it up. Avoid microwaving for best texture and flavor retention, but if you do choose the microwave, heat in short bursts and stir in between.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. Just shred the cooked chicken and add it during the simmering step.
How spicy is the Green Chicken Enchilada Soup Recipe?
This soup is mildly spicy due to the green chiles and chili powder, but it’s very customizable. Add extra jalapeños or chipotle peppers if you want more heat, or tone it down by choosing mild green chiles.
Can I make this soup dairy-free?
Yes! To make it dairy-free, skip the cream cheese, sour cream, and shredded cheese or substitute with your favorite dairy-free alternatives. Coconut cream can work nicely to maintain creaminess.
Is this soup gluten-free?
Definitely. All the ingredients used in this Green Chicken Enchilada Soup Recipe are naturally gluten-free, making it a great choice for those avoiding gluten.
What can I substitute for green enchilada sauce?
If green enchilada sauce is hard to find, you can use salsa verde as a substitute, though it will alter the flavor slightly, offering a fresher and tangier profile.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is such a joyous addition to any mealtime. It brings together so much warmth, flavor, and comfort in each bowl that once you try it, you’ll want to make it again and again. Whether you’re cooking for yourself, family, or friends, it’s an easy, satisfying delight that never fails to impress. Go ahead and give it a try—you’re in for a tasty treat that feels just like a hug from your favorite Mexican restaurant, right at home.
Print
Green Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Green Chicken Enchilada Soup is a hearty and flavorful Mexican-inspired dish perfect for a cozy meal. Made with tender shredded chicken, creamy cheeses, and a blend of green chilies and spices, this soup delivers comforting warmth with a deliciously creamy texture. Garnished with fresh cilantro and crispy tortilla strips, it’s an easy stovetop recipe that satisfies with every spoonful.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 cup frozen corn
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
For Garnish
- Chopped cilantro
- Tortilla strips
Instructions
- Sauté Onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in the minced garlic, diced green chiles, ground cumin, chili powder, salt, and black pepper. Cook for 1 minute more to release the flavors.
- Add Liquids and Base Ingredients: Pour in the green enchilada sauce and chicken broth, stirring well to combine all ingredients and create the soup base.
- Add Beans, Chicken, and Corn: Add the drained white beans, shredded cooked chicken, and frozen corn to the pot. Stir to distribute evenly.
- Simmer Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 10 to 15 minutes to meld the flavors.
- Incorporate Cream Cheese and Sour Cream: Stir in the cubed cream cheese and sour cream. Whisk constantly until the cheeses are fully melted and the soup is smooth and creamy.
- Melt Shredded Cheese: Add the shredded Monterey Jack or pepper jack cheese and stir until melted completely into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or spices if needed. Serve hot garnished with chopped cilantro and tortilla strips for added flavor and crunch.
Notes
- Rotisserie chicken makes a convenient and flavorful substitute for shredded cooked chicken.
- For a lighter option, substitute Greek yogurt for sour cream or use light cream cheese.
- Add sliced jalapeños if you prefer extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
