If you are craving a hearty, comforting meal that bursts with vibrant flavors and a creamy texture, this Green Chicken Enchilada Soup Recipe is an absolute game changer. It brings together tender shredded chicken, zesty green enchilada sauce, and a medley of wholesome ingredients into a bowl of pure deliciousness. Each spoonful delivers a perfect balance of spice, creaminess, and freshness that feels like a warm hug, making it an ideal weeknight dinner or anytime you want to impress your taste buds with simple, honest cooking.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that pack incredible flavor and richness. Each item has a role, from the aromatic onion and garlic that lay the flavor foundation, to the creamy cheeses that provide luscious texture and that irresistible silky finish.
- Olive oil: For sautéing the onions and garlic to bring out their sweetness and depth.
- Small onion, diced: Adds a mild onion flavor that softens nicely when cooked.
- Garlic cloves, minced: Brings a fragrant punch that enhances the soup’s savory tone.
- Ground cumin: Offers a smoky warmth that complements the Mexican-inspired spices.
- Chili powder: Adds a gentle kick and color to the broth.
- Salt and black pepper: Essential seasonings to balance and brighten flavors.
- Cooked shredded chicken: The protein star that makes the soup hearty and satisfying.
- Green enchilada sauce (15-ounce can): The soul of the dish, providing tangy, zesty richness.
- Diced green chiles (4-ounce can): Introduces mild heat and vibrant green color.
- Low-sodium chicken broth: The flavorful liquid base that ties everything together.
- White beans (15-ounce can, drained and rinsed): For added creaminess and fiber.
- Frozen corn: Adds a natural touch of sweetness and texture contrast.
- Cream cheese (4 ounces, cubed and softened): Provides luxurious creaminess in the soup.
- Sour cream (1/2 cup): Enhances tang and smoothness.
- Shredded Monterey Jack or pepper jack cheese (1/2 cup): Melts beautifully for a cheesy finish.
- Juice of 1 lime: Brightens the entire soup with a fresh citrus zing.
- Chopped fresh cilantro for garnish: Adds a pop of herbal freshness and color.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook until it softens and becomes translucent, about 3 to 4 minutes. Then, stir in minced garlic along with ground cumin, chili powder, salt, and pepper. Let these spices toast gently with the aromatics for about a minute to unlock their full flavors, setting the savory stage for the soup.
Step 2: Build the Soup Base
Next, add in the shredded chicken, green enchilada sauce, diced green chiles, chicken broth, drained white beans, and frozen corn. Stir everything together to combine evenly. Bring the mixture up to a gentle simmer and let it cook for 10 to 15 minutes. This allows the flavors to meld beautifully while the soup thickens slightly, giving you that satisfying body in every spoonful.
Step 3: Add the Creamy Elements
Lower the heat to a gentle simmer and stir in cubed cream cheese, sour cream, and shredded cheese. Keep stirring until all the cheeses melt completely, transforming the soup into a luscious, creamy delight with a velvety finish. The cheese also balances the spices and adds depth that makes this recipe irresistibly delicious.
Step 4: Brighten and Season
Finally, squeeze in the fresh lime juice to add brightness and a subtle citrus aroma. Taste the soup and adjust seasoning as needed, adding salt or pepper if desired. This last step elevates the soup’s layers of flavor, ensuring it hits all the right notes. Now, your Green Chicken Enchilada Soup Recipe is ready to be served hot!
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Top your soup with freshly chopped cilantro to add a burst of color and fresh herbal flavor that contrasts beautifully with the rich, creamy broth. You can also add a dollop of sour cream or sprinkle some extra shredded cheese for more indulgence. For a little crunch, crushed tortilla chips make a perfect topping that adds texture and a toasty note.
Side Dishes
Serve this soup alongside warm corn tortillas or crispy tortilla chips to scoop and enjoy the creamy goodness. A simple green salad with lime vinaigrette pairs well too, offering a refreshing crunch and balancing the richness. Mexican street corn or a light avocado salad can also complement this flavorful soup perfectly.
Creative Ways to Present
For a fun presentation, serve the Green Chicken Enchilada Soup Recipe in colorful soup bowls or mini cocotte dishes to impress guests. Layer with tortillas or serve with small bowls of assorted toppings like jalapeños, diced avocado, or chopped green onions so everyone can personalize their bowl. This makes it a crowd-pleaser that feels festive and interactive.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making the next day’s meal even tastier. Just give it a good stir before reheating to keep the creamy texture smooth.
Freezing
This soup freezes wonderfully if you want to stash some for a busy day. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty resealable bags. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop to prevent the dairy from separating.
Reheating
Reheat the soup over medium-low heat, stirring occasionally to blend the ingredients back together smoothly. If the soup has thickened too much, add a splash of chicken broth or water to loosen it. Avoid boiling the soup to keep the creamy components from breaking apart.
FAQs
Can I make this soup spicy?
Absolutely! To add more heat, use hot green chiles instead of mild ones or toss in some diced jalapeño when sautéing the aromatics. Adjust to your preferred spice level to keep the soup just right for your palate.
What’s the best chicken to use?
Rotisserie chicken works perfectly here for convenience, but freshly cooked and shredded chicken breast or thighs will also give excellent flavor and texture. Just make sure your chicken is well-cooked before adding it to the soup.
Is this recipe gluten-free?
Yes, this Green Chicken Enchilada Soup Recipe is naturally gluten-free as long as you check your enchilada sauce and broth labels to ensure no gluten-containing additives have been used.
Can I use fresh corn instead of frozen?
Definitely! Fresh corn cut from the cob adds a wonderful sweetness and crunch. Just add it along with the beans and broth and simmer as directed.
How can I make the soup dairy-free?
To make it dairy-free, substitute the cream cheese, sour cream, and shredded cheese with plant-based alternatives or coconut milk for creaminess. This will give you a delicious dairy-free version with a slightly different but still rich flavor.
Final Thoughts
You really can’t go wrong with this Green Chicken Enchilada Soup Recipe—it’s a bowl full of comfort, flavor, and warmth that feels like a homemade hug on chilly nights or any day you want something extra special. Once you try it, you’ll find yourself coming back to this recipe again and again, whether it’s for a cozy family dinner or a fun dish to share with friends. So go ahead, gather your ingredients, and dive into this deliciously satisfying soup experience!
Print
Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Green Chicken Enchilada Soup is a creamy, flavorful Mexican-American dish perfect for a comforting weeknight meal. Packed with tender shredded chicken, green enchilada sauce, white beans, and a blend of cheeses, this soup offers a delightful balance of savory spices and zesty lime, garnished with fresh cilantro for a burst of freshness.
Ingredients
Soup Base
- 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
Main Ingredients
- 3 cups cooked shredded chicken
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
Dairy and Garnishes
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Cook for another minute until fragrant, ensuring the spices bloom and release their flavors.
- Combine Main Ingredients: Add the shredded chicken, green enchilada sauce, diced green chiles, low-sodium chicken broth, drained white beans, and frozen corn to the pot. Stir to combine thoroughly.
- Simmer the Soup: Bring the mixture to a gentle simmer and let it cook uncovered for 10–15 minutes to meld the flavors and heat through.
- Melt in Cheeses: Reduce the heat to low. Stir in the softened cream cheese, sour cream, and shredded Monterey Jack or pepper jack cheese until fully melted and the soup is creamy and smooth.
- Finish with Lime and Seasoning: Squeeze in the fresh lime juice and taste the soup, adjusting seasoning with additional salt or pepper if necessary.
- Serve and Garnish: Ladle the hot soup into bowls and garnish generously with chopped fresh cilantro. Serve immediately for best flavor.
Notes
- For a spicier kick, use hot green chiles or add diced jalapeños.
- Rotisserie chicken can be used to save time on cooking and shredding chicken.
- Serve with tortilla chips or warm corn tortillas for a complete meal.
- Leftovers store well in the refrigerator and can be reheated gently on the stovetop or microwave.
