If you have ever dreamed of a soup that combines creamy comfort with a burst of zesty green chile flavor, this Green Chicken Enchilada Soup Recipe is your new best friend. It’s a vibrant, hearty bowl full of tender shredded chicken, luscious cream cheese, and the unmistakable tang of green enchilada sauce, all simmered into a smooth, dreamy soup that warms you right down to your soul. Perfect for a cozy weeknight dinner or when you need a little Mexican-inspired magic in your kitchen, this soup brings together simple ingredients that punch way above their weight in flavor.
Ingredients You’ll Need
Every ingredient in this Green Chicken Enchilada Soup Recipe plays a crucial role, from the savory spices to the creamy cheeses, helping create a rich texture and lively flavor profile that keeps you coming back for more.
- 1 tbsp olive oil: Provides the perfect base to sauté the onions and garlic, adding depth to the soup.
- 1 small onion, chopped: Adds sweetness and essential aromatic flavor to the broth.
- 2 garlic cloves, minced: Gives a pungent punch that blends beautifully with the spices.
- 1 (4 oz) can diced green chiles: Brings a mild heat and authentic Southwestern taste.
- 1 (10 oz) can green enchilada sauce: The star ingredient that gives the soup its signature tangy zip.
- 4 cups chicken broth: Provides a flavorful and savory foundation, keeping the soup light yet hearty.
- 1 tsp ground cumin: Adds smokiness and earthiness that complements the green chilies perfectly.
- 1/2 tsp chili powder: Lifts the heat with a warm, mellow spiciness.
- Salt and black pepper to taste: Simple seasoning that enhances every other flavor.
- 3 cups cooked shredded chicken: The protein powerhouse that makes this soup satisfying and filling.
- 1 (15 oz) can white beans, drained and rinsed: Adds creamy texture and a subtle nuttiness for extra depth.
- 1 cup frozen or canned corn: Sweet pops of corn brighten the flavor and add color.
- 4 oz cream cheese, cubed: Melted into perfection, it makes the soup wonderfully creamy and indulgent.
- 1/2 cup sour cream: Adds tanginess and silkiness, balancing the spices.
- 1 cup shredded Monterey Jack or Pepper Jack cheese: Melts into a cheesy blanket of deliciousness.
- Juice of 1 lime: Gives a fresh, citrusy lift right before serving that brightens the entire dish.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion and let it soften for about 4 to 5 minutes until translucent and sweet. Then add the minced garlic and stir for another minute until fragrant. This base layer develops the soup’s depth and gives you those gratifying mouthwatering smells.
Step 2: Add the Sauces, Spices, and Broth
Here is where the magic begins. Mix in the diced green chiles and pour in the green enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring this to a gentle simmer, letting all the flavors meld and mingle together to form the vibrant soup base.
Step 3: Incorporate Chicken, Beans, and Corn
Next, fold in the shredded chicken, white beans, and corn, stirring well to distribute everything evenly. The chicken provides heartiness, the beans add creaminess without heaviness, and the sweet corn offers those little bursts of surprise with every spoonful.
Step 4: Make It Creamy and Dreamy
Turn the heat to low and carefully add the cubed cream cheese. Stir until it melts completely and blends smoothly into the soup, transforming it into a velvety, rich delight. Then mix in the sour cream and shredded cheese, ensuring the soup finishes with a creamy consistency that hugs every ingredient together.
Step 5: Final Touch with Lime Juice
Let the soup simmer gently for 10 to 15 minutes, stirring occasionally so it doesn’t stick. Just before serving, squeeze in the fresh lime juice. This bright burst wakes up the flavors and offers a zing that makes this Green Chicken Enchilada Soup Recipe truly irresistible.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Don’t be shy when it comes to garnishing this soup! Think crunchy tortilla strips for texture, creamy avocado slices to mellow out the spice, chopped cilantro for herbal freshness, jalapeños if you love extra heat, or a sprinkle of your favorite cheese to double down on gooey goodness. Each garnish adds an exciting layer that personalizes your bowl.
Side Dishes
This soup pairs beautifully with a side of warm cornbread or crispy tortilla chips to scoop. A simple green salad with lime vinaigrette complements the bold flavors without overwhelming the palate. These sides turn your meal into a full, satisfying experience that feels indulgent yet comforting.
Creative Ways to Present
For a fun twist, serve this Green Chicken Enchilada Soup Recipe inside hollowed-out mini bell peppers or baked bread bowls. You could also layer it in a clear glass bowl with colorful garnishes on top, creating an inviting, Instagram-worthy presentation that’s sure to impress guests or family alike.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors continue to develop overnight, making the next day’s serving even better. Just give it a good stir before reheating to reincorporate any separated ingredients.
Freezing
This soup freezes well, though it’s best to freeze before adding the sour cream and shredded cheese to maintain their texture. Portion the soup into freezer-friendly containers and enjoy it later by thawing overnight in the fridge. It’s a perfect meal prep option for busy days when you crave that homemade magic but have limited time.
Reheating
When reheating, warm the soup gently over medium heat on the stovetop, stirring frequently. Once heated through, stir in the sour cream and shredded cheese, allowing them to melt so your soup regains that creamy, luscious finish. Avoid boiling after adding dairy to keep the texture smooth and silky.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and replace shredded chicken with hearty vegetables like mushrooms or extra beans. You can still enjoy all the creamy, tangy goodness without missing the meat.
Is this soup spicy?
The spice level is mild to moderate thanks to the green chiles and chili powder, but you can easily adjust the heat by choosing hot enchilada sauce or adding chopped jalapeños to suit your taste buds.
Can I use fresh chicken instead of shredded chicken?
You can, but cooked, shredded chicken works best for this recipe to ensure the meat is well incorporated and tender. If using raw chicken, cook it separately and shred it before adding it to the soup.
What can I use if I don’t have cream cheese?
Sour cream alone can add creaminess, but for the richest texture, mixing in a bit of Greek yogurt or even mascarpone cheese can be a delicious substitute for cream cheese.
How long does it take to make this soup from start to finish?
From prepping the ingredients to the final simmer, this Green Chicken Enchilada Soup Recipe takes about 45 minutes total, making it a wonderful option for busy evenings when you crave a homemade meal without the hassle.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is truly one of those dishes that wraps you in warmth and flavor, reminding you how comforting good food can be. It’s easy enough for any night of the week, yet special enough to bring friends and family around the table. Give it a try and watch it become your new favorite go-to soup that you’ll want to make again and again.
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Green Chicken Enchilada Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Green Chicken Enchilada Soup is a creamy, flavorful Mexican-inspired soup that combines tender shredded chicken, green enchilada sauce, white beans, and corn, enriched with cream cheese and sour cream for a rich texture. Perfect for an easy weeknight meal, it offers a comforting blend of spices and a tangy lime finish, served hot and garnished with your favorite toppings.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
Main Ingredients
- 3 cups cooked shredded chicken
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen or canned corn
Dairy & Finishers
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- Juice of 1 lime
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Base Ingredients: Stir in the diced green chiles, green enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper. Bring the mixture to a gentle simmer to meld the flavors.
- Add Main Ingredients: Mix in the shredded chicken, white beans, and corn. Reduce the heat to low and gradually stir in the cream cheese cubes, allowing them to melt completely and blend smoothly into the soup.
- Incorporate Dairy: Add the sour cream and shredded Monterey Jack or Pepper Jack cheese, stirring continuously until the soup becomes creamy and smooth.
- Simmer: Let the soup simmer gently for 10 to 15 minutes, stirring occasionally to prevent sticking and to ensure even heating.
- Finish with Lime: Just before serving, stir in the fresh lime juice to brighten the flavors.
- Serve and Garnish: Serve the soup hot, topped with your choice of tortilla strips, avocado slices, fresh cilantro, jalapeños, or extra cheese for added texture and flavor.
Notes
- For a spicier version, use hot green enchilada sauce or add chopped jalapeños.
- You can prepare this soup in a slow cooker by combining all ingredients except the dairy items and cooking on low for 6 hours. Stir in the cream cheese, sour cream, and shredded cheese at the end.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Substitute shredded rotisserie chicken for a quick shortcut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
