Creamy Green Enchiladas Chicken Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- Pour in Broth and Enchilada Sauce: Carefully add the chicken broth and green enchilada sauce to the pot. Stir to combine all ingredients evenly.
- 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.
- 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.
- 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
