If you’re craving a meal that’s comforting, cozy, and packed with vibrant flavors, the Green Chicken Enchilada Soup Recipe is exactly what you need on your dinner table. This soup combines tender shredded chicken, zesty green enchilada sauce, and a delightful blend of spices that create a hearty, flavorful broth. Whether it’s a chilly evening or you just want a simple way to spice up your weeknight meals, this soup offers the perfect balance of creamy, tangy, and mildly spicy taste profiles that bring warmth and joy in every spoonful.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to bring this soup to life. Each component plays a vital role, from the enriching depth of the chicken broth to the bright kick of lime juice that awakens your palate.
- Olive Oil: Use this for sautéing the onion and garlic, giving them a beautiful softness and slight sweetness.
- Onion, diced: Adds a subtle sweetness and texture that forms the soup’s flavorful base.
- Garlic, minced: Lends an aromatic punch that brightens every spoonful.
- Ground Cumin: Brings earthy warmth essential to the soup’s Mexican-inspired flavor.
- Chili Powder: Adds just the right amount of smoky spice without overpowering the dish.
- Ground Coriander: Offers a hint of citrusy brightness to balance the spices.
- Chicken Broth: The flavorful liquid backbone that holds all the ingredients together.
- Cooked Chicken, shredded: Tender protein that guarantees every bite is satisfying; rotisserie chicken works wonderfully here.
- Green Chilies, canned: Give the soup its signature green color and a mild, pleasant heat.
- Green Enchilada Sauce: This key ingredient injects vibrant flavor and a slight tang that defines the dish.
- Frozen Corn (optional): Adds bursts of sweetness and texture for an extra layer of interest.
- Heavy Cream or Half-and-Half (optional): For those who love their soup a little richer and creamier.
- Salt and Pepper: Essential seasonings to enhance and balance all other flavors.
- Lime Juice: A splash of acidity that brightens and lifts the entire bowl.
- Fresh Cilantro, chopped: Adds fresh, herbaceous notes right before serving.
- Tortilla Chips, crumbled (optional): For that welcome crunch and textural contrast.
- Shredded Cheese (Monterey Jack or Cheddar, optional): Melts deliciously atop the soup for an indulgent touch.
- Sour Cream (optional): Dolloped on top for extra creaminess and a slight tang.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the diced onion, cooking for about 3 to 4 minutes until it becomes soft and translucent—this releases its natural sweetness, forming a wonderful base. Next, stir in the minced garlic and let it cook for another minute until you can smell its intoxicating aroma filling the kitchen.
Step 2: Add Spices and Broth
Sprinkle in the ground cumin, chili powder, and ground coriander, stirring constantly so the spices toast slightly and become fragrant. This step deepens the flavor profile and brings out their full complexity. Pour in the chicken broth, then stir in the shredded chicken, canned green chilies, and green enchilada sauce. Bring everything to a simmer, allowing the flavors to meld beautifully over about 10 to 15 minutes.
Step 3: Add Corn (Optional)
If you’re using frozen corn, stir it into the simmering soup now. The corn will add sweet pops of texture that contrast delightfully with the rich broth.
Step 4: Creamy Option (Optional)
For an irresistibly creamy soup, gently stir in the heavy cream or half-and-half during the last few minutes of cooking. This step makes the soup luscious and smooth without overshadowing the other flavors.
Step 5: Season and Finish
Taste your soup and season with salt and pepper as needed to enhance all the layers of flavor. Finally, stir in a splash of lime juice to add that signature brightness and tang that cuts through the richness perfectly.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
The best part about serving this Green Chicken Enchilada Soup Recipe is all the fun toppings you can pile on. Freshly chopped cilantro adds a burst of herbal freshness. Crushed tortilla chips bring crunch, shredded cheese melts enticingly on top, and a dollop of sour cream adds cooling creaminess that balances the mild heat.
Side Dishes
This soup pairs wonderfully with simple sides that complement its flavors. Warm corn tortillas or a crispy tortilla chip basket are fantastic for dipping. You can also serve it alongside a fresh avocado salad or Spanish rice for a fuller meal experience.
Creative Ways to Present
For a casual gathering, serve this soup straight from a big pot with all the toppings in separate bowls so everyone can customize. For something a bit more elegant, ladle the soup into small cups as appetizers, garnish precisely, and add a lime wedge on the side for an inviting touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Green Chicken Enchilada Soup Recipe into an airtight container. It will keep beautifully in the fridge for 3 to 4 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
If you want to save this delicious soup for even longer, it freezes exceptionally well. Avoid adding the cream before freezing; instead, stir in cream when reheating. Freeze in portion-sized containers for 2 to 3 months and thaw overnight in the fridge.
Reheating
Reheat on the stove over medium heat, stirring occasionally until warmed through. Adding a little fresh lime juice after reheating brightens the flavors as if it was freshly made.
FAQs
Can I make this Green Chicken Enchilada Soup Recipe vegetarian?
Absolutely! Substitute vegetable broth and use roasted or sautéed vegetables like zucchini, mushrooms, or beans instead of chicken. The green enchilada sauce still packs plenty of flavor.
What’s the best chicken to use for this soup?
Rotisserie chicken works perfectly because it’s already cooked, tender, and flavorful, saving you time without sacrificing taste. You can also cook and shred chicken breasts or thighs yourself.
Can I make this soup spicy?
Yes! Add diced jalapeños or a pinch of cayenne pepper when sautéing the onions and garlic. Also, using a spicier green enchilada sauce will kick up the heat while maintaining authenticity.
Is the cream necessary for the soup?
No, the cream (or half-and-half) is optional and only used if you prefer a richer, creamier texture. The soup is delicious even without it, retaining its bright, tangy flavors.
How thick is this soup supposed to be?
This soup achieves a lovely medium consistency—not too watery, not too thick—just enough to feel hearty and filling without weighing you down.
Final Thoughts
I cannot recommend enough that you give this Green Chicken Enchilada Soup Recipe a try as soon as possible. It’s one of those dishes that feels like a warm hug on a chilly day but is simple enough to whip up on a busy night. Trust me, the balance of zest, spice, creaminess, and fresh garnishes will have you coming back for seconds and maybe even thirds. Enjoy every comforting bite!
Print
Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and creamy Green Chicken Enchilada Soup combining tender shredded chicken, green chilies, and enchilada sauce, simmered with spices and broth for a comforting and easy meal. Perfectly garnished with fresh cilantro, shredded cheese, tortilla chips, and sour cream for added texture and taste.
Ingredients
Main Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 4 cups Chicken Broth
- 2 cups Cooked Chicken, shredded (rotisserie chicken works great!)
- 1 (4 oz) can Green Chilies
- 1 (10 oz) can Green Enchilada Sauce
- 1 cup Frozen Corn (optional)
- 1/2 cup Heavy Cream or Half-and-Half (optional for creaminess)
- Salt and Pepper, to taste
- 1 tbsp Lime Juice
Garnishes
- Fresh Cilantro, chopped (for garnish)
- Tortilla Chips, crumbled (optional garnish)
- Shredded Cheese, such as Monterey Jack or Cheddar (optional garnish)
- Sour Cream (optional garnish)
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add Spices and Broth: Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon ground coriander. Stir to combine, then pour in 4 cups of chicken broth.
- Add Chicken and Chilies: Add 2 cups of shredded cooked chicken, 1 (4 oz) can of green chilies, and 1 (10 oz) can of green enchilada sauce to the pot. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle simmer. Let cook for 10-15 minutes to allow the flavors to meld together, stirring occasionally.
- Add Corn (Optional): If using, stir in 1 cup of frozen corn and cook for an additional 3-4 minutes until heated through.
- Add Creaminess (Optional): Stir in 1/2 cup of heavy cream or half-and-half for a richer texture, and warm through without boiling.
- Season the Soup: Add 1 tablespoon lime juice, then taste and adjust seasoning with salt and pepper to your preference.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro, crumbled tortilla chips, shredded cheese such as Monterey Jack or cheddar, and a dollop of sour cream, if desired.
- Enjoy: Serve the soup hot as a comforting meal perfect for any day.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The heavy cream is optional and can be omitted for a lighter soup.
- Adjust the spiciness by adding more chili powder or green chilies according to taste.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker soup, you can simmer uncovered for a few extra minutes.
