If you’re craving a vibrant, comforting bowl that brings a burst of flavor and warmth to your table, the Green Chicken Enchilada Soup Recipe is an absolute must-try. This soup effortlessly combines tender shredded chicken, zesty green enchilada sauce, and a fragrant blend of spices, all simmered to perfection in a flavorful broth. With each spoonful, you get a delightful mix of creamy, tangy, and mildly spicy notes that’ll make you want to dive right back in for seconds. Whether it’s a chilly evening or you just need a hearty meal that feels like a warm hug, this recipe delivers all the goodness and then some.
Ingredients You’ll Need
The beauty of this Green Chicken Enchilada Soup Recipe lies in its simple yet robust ingredients. Each one plays a key role in building the layers of flavor— from the aromatic garlic and spices to the creamy finish that makes the soup so deliciously comforting.
- Olive Oil: Essential for sautéing the onions and garlic to develop a rich base flavor.
- Onion, diced: Adds sweetness and texture as it softens in the pan.
- Garlic, minced: Brings a fragrant depth that brightens every bite.
- Ground Cumin: Offers a warm, earthy undertone that pairs perfectly with Mexican spices.
- Chili Powder: Provides the subtle kick that brings authenticity to the enchilada profile.
- Ground Coriander: Introduces a fresh, citrusy note enhancing the green chili flavor.
- Chicken Broth: The savory liquid base that ties every ingredient together with comforting warmth.
- Cooked Chicken, shredded: Tender and protein-packed, rotisserie chicken works wonderfully here.
- Green Chilies, canned: The star of the dish, lending mild heat and vibrant color.
- Green Enchilada Sauce, canned: Adds tangy, smoky flavor that defines this soup’s unique character.
- Frozen Corn (optional): Adds pops of sweetness and texture for extra dimension.
- Heavy Cream or Half-and-Half (optional): For a luscious, creamy finish that softens the spice.
- Salt and Pepper: To taste, enhancing and balancing all the flavors.
- Lime Juice: Adds bright acidity that lifts the soup at the end.
- Fresh Cilantro, chopped: A fresh, herbal garnish that complements the spices perfectly.
- Tortilla Chips, crumbled (optional): Offers crunch and authenticity as a tasty topping.
- Shredded Cheese: Monterey Jack or Cheddar melts beautifully on top for richness.
- Sour Cream (optional): Adds creaminess and cools down the spice when dolloped on top.
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 onions and sauté until they soften and become translucent, which usually takes around 3 to 4 minutes. This step creates a flavorful base that’s sweet and aromatic. Then, toss in the minced garlic and cook for one more minute until you smell that irresistible fragrant aroma filling your kitchen.
Step 2: Add Spices and Broth
Now it’s time to introduce the magic of spices. Sprinkle in the ground cumin, chili powder, and ground coriander, stirring constantly so the spices bloom in the warm oil. Immediately after, pour in the chicken broth to deglaze the pot, scraping up any bits stuck to the bottom. This technique infuses the broth with even more flavor and gets the whole pot sizzling with excitement.
Step 3: Mix in Chicken, Green Chilies, and Enchilada Sauce
Next, add the shredded cooked chicken to the pot along with the canned green chilies and green enchilada sauce. These ingredients are what give the soup its distinctive green enchilada taste and vibrant color. Stir everything together, then bring the soup to a gentle simmer. Allow it to cook for 10 to 15 minutes so all the flavors have time to meld beautifully into one another.
Step 4: Add Corn (Optional)
If you love little bursts of sweetness and extra texture in your soup, this is the moment to fold in frozen corn. It adds a lovely color contrast and some natural sweetness that complements the spiciness perfectly.
Step 5: Make it Creamy (Optional)
For a richer, silkier soup, stir in the heavy cream or half-and-half just before you’re ready to serve. This optional step transforms the broth into a dreamy, velvety delight that everyone will swoon over.
Step 6: Season and Finish
Don’t forget to season with salt and pepper to your liking. A splash of fresh lime juice added at the end brightens the flavors and balances out the richness, making every bite lively and delicious.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Garnishes turn this soup from delicious into spectacular. Fresh chopped cilantro adds herbal brightness, while crumbled tortilla chips lend a perfect crunchy contrast. Melty shredded cheese, like Monterey Jack or sharp Cheddar, brings an irresistible gooeyness. Finally, a dollop of sour cream adds creamy cooling relief, especially if you like a bit of mild tang with your spice.
Side Dishes
This soup is fantastic on its own, but pairing it with simple sides takes your meal up a notch. Consider warm cornbread, a crisp green salad, or even a basket of soft flour tortillas ready to scoop and savor. These accompaniments complement the soup’s flavors and textures without overpowering its charm.
Creative Ways to Present
For a fun presentation at dinner parties or family meals, serve the soup in individual mini cast-iron skillets or rustic bowls topped with all your favorite garnishes. You can also offer a toppings bar so guests customize their bowls with cheese, chips, sour cream, and extra cilantro. It makes the meal interactive and lively—just what every great recipe deserves!
Make Ahead and Storage
Storing Leftovers
Leftover Green Chicken Enchilada Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so it tastes even better the next day—making it a perfect option for easy weekday lunches or dinners.
Freezing
This soup freezes beautifully, too. Let it cool completely, then pour it into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or gently warm straight from frozen on the stove.
Reheating
To reheat, warm the soup over medium heat, stirring occasionally until heated through. If the soup has thickened, add a splash of chicken broth or water to loosen the consistency. Avoid boiling, especially if you included cream, to keep that lovely silky texture intact.
FAQs
Can I use a different type of chicken?
Absolutely! While rotisserie chicken is quick and convenient, shredded cooked chicken from boiled breasts or thighs works just as well. You could even use leftover roasted chicken to add extra flavor.
Is this soup spicy?
The Green Chicken Enchilada Soup Recipe has a mild to moderate spice level thanks to the green chilies and chili powder. If you prefer more heat, feel free to add diced jalapeños or hot sauce to taste. For a milder version, skip or reduce the chili powder.
Can I make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth and omit the chicken, or replace it with beans or tofu for protein. You can also add extra vegetables like zucchini or bell peppers for heartiness.
What can I substitute for heavy cream?
If you want a creamy texture without heavy cream, half-and-half or even plain Greek yogurt stirred in at the end can work well. Coconut milk is another good dairy-free alternative that adds a gentle sweetness.
How do I store leftover garnishes?
Keep fresh garnishes like cilantro in a sealed container or wrapped in damp paper towels inside the fridge. Crumbled tortilla chips and shredded cheese store best separately in airtight containers to maintain texture and flavor until serving.
Final Thoughts
There is just something so comforting and exciting about the Green Chicken Enchilada Soup Recipe that makes it a true kitchen favorite. With simple ingredients coming together in perfect harmony, this soup offers bold flavors and cozy vibes in every bowl. I encourage you to give it a try—and soon you’ll understand why it’s so easy to fall in love with it again and again.
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Green Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This flavorful Green Chicken Enchilada Soup is a comforting, zesty dish perfect for a quick weeknight meal. Combining tender shredded chicken, green enchilada sauce, and warming spices, this soup is creamy, hearty, and garnished with fresh cilantro and optional toppings like tortilla chips and cheese for added texture and flavor.
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 (Optional)
- Fresh Cilantro, chopped
- Tortilla Chips, crumbled
- Shredded Cheese, such as Monterey Jack or Cheddar
- Sour Cream
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Broth: Stir in the ground cumin, chili powder, and ground coriander. Pour in the chicken broth, followed by the shredded cooked chicken, green chilies, and green enchilada sauce. Bring the mixture to a simmer.
- Simmer the Soup: Let the soup simmer gently for 10-15 minutes to allow the flavors to meld and the soup to heat through completely.
- Add Optional Corn: If using, add the frozen corn to the pot and stir well, continuing to simmer for a few more minutes until the corn is heated through.
- Add Cream (Optional): For a creamy texture, stir in the heavy cream or half-and-half just before removing the soup from heat.
- Season the Soup: Taste the soup and season with salt and pepper to your preference. Stir in the lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro. Add tortilla chips, shredded cheese, and a dollop of sour cream, if desired.
- Enjoy: Serve immediately while hot, enjoying the rich, comforting flavors of this green chicken enchilada soup.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop.
- For a dairy-free version, omit the heavy cream or substitute with coconut milk.
- Adjust the spiciness by choosing mild or hot green chilies according to your preference.
- Garnishes are optional but add texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
