If you’re craving a dish that feels like a warm hug in a bowl, you need to try this Green Chicken Enchilada Soup Recipe. It’s a vibrant, comforting soup that perfectly balances creamy, tangy, and spicy notes with tender shredded chicken and a luscious green enchilada sauce base. Every spoonful bursts with layers of flavor—from the earthy cumin and oregano to the fresh lime brightness. Whether it’s a weeknight dinner or a cozy weekend treat, this soup is downright addictive and incredibly easy to make.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this soup shine. Each component plays a crucial role, from the tender chicken that brings heartiness to the bright green sauce giving the soup its signature flavor and color. Together, these ingredients create a harmonious, soul-satisfying dish.
- Chicken Breast: Using boneless, skinless chicken breasts makes shredding easy and ensures tender bites every time.
- Olive Oil: Just a tablespoon to sauté your aromatics and give the soup a subtle fruitiness.
- Onion: Adds sweetness and depth when softened, balancing the spice.
- Garlic: Gives a fragrant, savory punch that wakes up the soup’s flavors.
- Green Enchilada Sauce: This is the soul of the soup—packed with green chile flavor and vibrant color.
- Chicken Broth: Provides the warm, savory base that ties everything together.
- Canned Green Chilies: Adds a mild heat and texture contrast.
- Corn: Offers sweet pops of flavor and a bit of texture, brightening the soup.
- Black Beans: Optional but great for adding protein and heartiness.
- Ground Cumin: Brings a warm, smoky background note.
- Chili Powder: Adds depth and subtle heat.
- Dried Oregano: Lends a slightly earthy, herbal undertone.
- Salt and Pepper: Essential for seasoning and balancing flavors.
- Lime Juice: Finishes the soup with a bright, zesty lift.
- Heavy Cream: Optional, but it transforms the soup into a luxuriously creamy delight.
- Shredded Cheese: A melty, cheesy topping that adds a comforting richness.
- Tortilla Chips: Crushed on top, they bring a wonderful crunch.
- Cilantro: Fresh and vibrant, it perfectly complements the green flavors.
- Sour Cream: Optional, smooth and tangy for dolloping on top.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a sturdy pot over medium heat. Season your chicken breasts generously with salt and pepper, then sear them for about 6 to 7 minutes on each side until they’re beautifully browned and cooked through. Once cooked, remove the chicken and shred it with two forks—this shredded chicken adds the perfect tender texture to the soup, soaking up all the flavors later.
Step 2: Sauté the Vegetables
In the same pot, toss in your diced onion and sauté for 3 to 4 minutes until softened and fragrant. Then add the minced garlic and cook for just about 30 seconds, being careful not to let it burn—this builds a flavorful base that’s aromatic and savory.
Step 3: Add Broth and Sauces
Pour in the chicken broth, green enchilada sauce, and diced green chilies, mixing everything gently. Sprinkle in the ground cumin, chili powder, dried oregano, and a good pinch of salt and pepper. Bring this mixture to a gentle simmer, letting those spices awaken and marry with the sauce and broth.
Step 4: Add Chicken and Optional Ingredients
Return your shredded chicken to the pot, along with corn and black beans if you’re using them. Stir everything well to combine, then let the soup simmer for about 10 to 15 minutes. This step is where all the flavors get to mingle and deepen, creating that unforgettable soup taste.
Step 5: Add Cream and Lime Juice
If you like your soup creamy, this is your moment to stir in the heavy cream for a luxuriously rich texture. Finish by squeezing in fresh lime juice, which adds a vibrant brightness to balance the soup’s richness beautifully.
Step 6: Serve Your Green Chicken Enchilada Soup Recipe
Ladle the hot soup into bowls and top generously with shredded cheese, chopped cilantro, a dollop of sour cream if desired, and crushed tortilla chips for an exciting crunch. This final step brings delightful layers of flavor and texture to each spoonful.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Garnishes take this soup from delicious to sensational. Fresh cilantro adds a burst of herbal freshness, shredded Mexican cheese melts beautifully atop the hot soup, and sour cream delivers a cool, creamy contrast. Don’t forget those crushed tortilla chips for that perfect crispy bite that makes every spoonful exciting.
Side Dishes
This soup shines on its own but pairs wonderfully with warm, crusty bread or soft corn tortillas to sop up every last drop. A simple side salad with citrusy dressing or a bright avocado salad can also complement the heartiness and spice of the soup.
Creative Ways to Present
For a fun twist, try serving the soup in bread bowls or small, hollowed-out mini pumpkins for a festive touch. You can also set up a toppings bar with extra cheese, jalapeños, sour cream, and cilantro so everyone can customize their bowls just how they like.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the freshness of the flavors and prevent it from absorbing any fridge odors. Before serving, give it a quick stir as ingredients may settle.
Freezing
Green Chicken Enchilada Soup Recipe freezes well, making it a fantastic meal prep option. Freeze in portioned containers for up to 3 months. Note that if you’ve added heavy cream, the texture might change slightly after freezing, so you might prefer to add cream when reheating instead.
Reheating
To reheat, gently warm the soup over medium-low heat on the stovetop, stirring occasionally. If needed, add a splash of chicken broth or water to loosen the consistency. For creaminess, stir in heavy cream after reheating to keep it smooth and fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra flavor and richness to the soup because of their higher fat content. Just cook them through and shred as you would with breasts.
Is this soup spicy?
The heat level is mild to moderate thanks to the green enchilada sauce and green chilies, but you can easily adjust the spice by adding more chilies or a pinch of cayenne if you like it hotter.
Can I make this soup vegetarian?
You can! Substitute the chicken with extra beans or vegetables like zucchini and add vegetable broth instead of chicken broth. The green enchilada sauce and spices will keep it flavorful.
What can I substitute for heavy cream?
If you want to skip the heavy cream, coconut milk or half-and-half can work well for creaminess. For dairy-free options, try blended cashews or a plant-based creamer.
How do I thicken the soup if it’s too thin?
To thicken the soup, mash some of the beans or add a small amount of cornstarch mixed with cold water towards the end of cooking. Let it simmer until it reaches your desired consistency.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is a keeper that’s sure to become a favorite in your kitchen. It’s approachable, bursting with flavor, and endlessly comforting—perfect for sharing with loved ones or savoring all to yourself. Give it a try and discover why this soup always brings smiles around the table!
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Green Chicken Enchilada Soup Recipe
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings 1x
Description
A flavorful and comforting Green Chicken Enchilada Soup featuring tender shredded chicken simmered in a zesty green enchilada sauce broth with aromatic spices, beans, corn, and a touch of creaminess. Perfectly garnished with cheese, cilantro, sour cream, and crunchy tortilla chips, this hearty soup is an easy and delicious meal for any day.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts (or thighs for more flavor)
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (about 10 oz) green enchilada sauce
- 4 cups chicken broth (low sodium preferred)
- 1 can (4 oz) diced green chilies
- 1 cup frozen or canned corn kernels (optional)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons lime juice (for brightness)
- 1/2 cup heavy cream (optional, for creaminess)
Garnishes
- 1/2 cup shredded cheese (Mexican blend)
- Crushed tortilla chips
- Fresh cilantro, chopped
- Sour cream (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 6-7 minutes per side until browned and cooked through. Remove the chicken, shred it with two forks, and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Sauces: Pour in the chicken broth, green enchilada sauce, and diced green chilies. Stir to combine. Add the ground cumin, chili powder, dried oregano, and salt and pepper to taste. Bring the mixture to a simmer over medium heat.
- Add Chicken and Optional Ingredients: Return the shredded chicken to the pot along with the corn and black beans if using. Stir well and let the soup simmer for 10-15 minutes to allow the flavors to meld.
- Add Cream and Lime Juice: Stir in the heavy cream if desired for added richness and creaminess. Finish with fresh lime juice to brighten and balance the flavors.
- Serve: Ladle the soup into bowls and top each serving with shredded cheese, chopped cilantro, a dollop of sour cream if desired, and crushed tortilla chips for extra crunch and texture.
Notes
- You can substitute chicken thighs for breasts to add more flavor and juiciness.
- Adjust the spiciness by using a mild or hot green enchilada sauce depending on your preference.
- Skip the cream to make the soup lighter or use a dairy-free alternative to keep it lactose-free.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stove or microwave.
- Add extra toppings like avocado slices or jalapeños for more texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
