Creamy Green Enchiladas Chicken Soup Recipe

Introduction

This Creamy Green Enchiladas Chicken Soup is a comforting and flavorful dish that blends tender chicken, zesty green chilies, and a rich enchilada sauce. Perfect for a cozy weeknight dinner, it comes together quickly while delivering bold Mexican-inspired flavors.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups cooked chicken breast, shredded
• 1 cup diced green chilies (mild or hot based on preference)
• 3 cups chicken broth
• 1 cup green enchilada sauce (store-bought or homemade)
• 1 cup heavy cream or half-and-half
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Optional toppings: sliced avocado, sour cream, tortilla strips

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
2. Step 2: Stir in the shredded cooked chicken and diced green chilies. Cook for about 2 minutes until the chicken is warmed through.
3. Step 3: Pour in the chicken broth and green enchilada sauce. Stir well to combine all the ingredients.
4. Step 4: Add ground cumin, chili powder, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
5. Step 5: Stir in the heavy cream or half-and-half along with the shredded cheese. Continue stirring until the cheese melts and the soup becomes creamy.
6. Step 6: Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with chopped cilantro. Add optional toppings like avocado slices, sour cream, or tortilla strips if desired.

Tips & Variations

• Use cooked rotisserie chicken to save time and add extra flavor.
• For a lighter version, substitute heavy cream with half-and-half or use a plant-based cream alternative.
• Add black beans or corn for extra texture and heartiness.
• Adjust the heat by choosing mild or hot green chilies according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green chilies instead of canned?

Yes, you can use fresh diced green chilies. Roast or sauté them first to enhance their flavor before adding them to the soup.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or another non-dairy cream, and use a dairy-free cheese alternative or omit the cheese altogether.

Creamy Green Enchiladas Chicken Soup Recipe

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★★★★★

4.9 from 129 reviews

Creamy Green Enchiladas Chicken Soup is a comforting and flavorful dish combining tender shredded chicken, green chilies, and a blend of Mexican spices in a rich, creamy broth. Perfect for a quick weeknight dinner or a special occasion, this soup is garnished with fresh cilantro and optional toppings like avocado, sour cream, and crispy tortilla strips for added texture and taste.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups cooked chicken breast, shredded
• 1 cup diced green chilies (mild or hot based on preference)
• 3 cups chicken broth
• 1 cup green enchilada sauce (store-bought or homemade)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Cream and Cheese

• 1 cup heavy cream or half-and-half
• 1 cup shredded Monterey Jack or Mexican blend cheese

Garnishes and Optional Toppings

• Fresh cilantro, chopped for garnish
• Optional: sliced avocado
• Optional: sour cream
• Optional: tortilla strips

Instructions

1. Sautéing the Veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
2. Adding Chicken and Chilies: Stir in the shredded cooked chicken and the diced green chilies. Mix well and allow the chicken to warm through for about 2 minutes.
3. Pour in Broth and Enchilada Sauce: Carefully add the chicken broth and green enchilada sauce to the pot. Stir to combine all ingredients evenly.
4. Seasoning and Simmering: Add the ground cumin, chili powder, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it simmer for 10-15 minutes to blend the flavors.
5. Creamy Finish: Stir in the heavy cream or half-and-half along with the shredded cheese. Continue stirring until the cheese has melted and the soup is creamy and smooth.
6. Adjust and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with freshly chopped cilantro, and optionally topped with sliced avocado, sour cream, and tortilla strips for extra flavor and texture.

Notes

• Use mild or hot green chilies based on your heat preference.
• For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
• Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
• Add more cheese if you prefer an extra cheesy soup.
• Serve with warm tortillas or crusty bread for a complete meal.

Keywords: chicken soup, enchilada soup, creamy chicken soup, Mexican soup, green chili soup, comfort food, weeknight dinner