Green Enchiladas Chicken Soup Recipe

Introduction

Green Enchiladas Chicken Soup is a comforting and flavorful meal that blends the zest of green enchilada sauce with tender shredded chicken and creamy cheese. Perfect for chilly days, this soup is easy to make and packed with delicious Mexican-inspired flavors.

Ingredients

• 1 tbsp olive oil (or avocado oil, melted butter, or ghee)
• 1 yellow onion, finely chopped (or red onion, onion powder, or flakes)
• 1 jalapeno, finely diced (optional, remove seeds to reduce spiciness)
• 28 oz green enchilada sauce (homemade recommended)
• 3 cups chicken broth (or vegetable broth for a plant-based option)
• 4 oz cream cheese (or Greek yogurt, sour cream)
• 2 lbs chicken breasts, boneless and skinless, cooked and shredded (or rotisserie chicken)
• 1 cup heavy cream (or whole milk, half-and-half)
• 2 cups cheddar cheese (or Pepper Jack, Colby Jack)
• 4 oz salsa verde (or tomatillo salsa)
• Salt and black pepper, to taste

Instructions

1. Step 1: Place a pot or Dutch oven over medium-high heat and add the olive oil, chopped onions, and jalapenos.
2. Step 2: Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
3. Step 3: Pour in the green enchilada sauce and chicken broth, then stir well to combine.
4. Step 4: Slowly add the cream cheese, stirring constantly to help it melt smoothly without clumping.
5. Step 5: Continue stirring the soup until all ingredients are well blended. Let it cook for another 5 minutes.
6. Step 6: Stir in the shredded chicken, heavy cream, cheddar cheese, and salsa verde.
7. Step 7: Mix thoroughly and cook for 3 to 4 minutes until everything is heated through.
8. Step 8: Season with salt and black pepper to taste. Serve topped with sliced avocado, chopped green onions, cilantro, and a dollop of sour cream if desired.

Tips & Variations

• Use homemade green enchilada sauce for a fresher and more vibrant flavor.
• Adjust spiciness by removing jalapeno seeds or omitting the pepper entirely.
• Swap cheddar cheese with Pepper Jack or Colby Jack for a different cheese profile.
• For a lighter version, use Greek yogurt instead of cream cheese and whole milk instead of heavy cream.
• Try adding corn or black beans for extra texture and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. If the soup thickens too much after cooling, add a splash of broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving.

Is there a vegetarian version of this soup?

Absolutely! Use vegetable broth instead of chicken broth and substitute the chicken with beans, tofu, or roasted vegetables for a satisfying vegetarian option.

Green Enchiladas Chicken Soup Recipe

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★★★★★

4.8 from 128 reviews

This Green Enchiladas Chicken Soup is a hearty and flavorful blend of shredded chicken, creamy cheese, and zesty green enchilada sauce, perfect for cozy dinners. The soup combines tender chicken breasts with a spicy kick from jalapeños, balanced by cream cheese and cheddar for richness. Topped with fresh avocado, cilantro, green onions, and sour cream, this comforting soup delivers layers of delicious Mexican-inspired tastes in every bite.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil (or avocado oil or melted butter/ghee)
• 1 yellow onion, finely chopped (or red onion)
• 1 jalapeño, finely diced (seeds removed for less spice)
• 28 oz green enchilada sauce (homemade preferred)
• 3 cups chicken broth (or vegetable broth for plant-based option)
• 4 oz cream cheese (or Greek yogurt/sour cream for low-fat)
• 2 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken optional)
• 1 cup heavy cream (or whole milk/half-and-half for low-fat)
• 2 cups shredded cheddar cheese (or Pepper Jack, Colby Jack)
• 4 oz salsa verde (or tomatillo salsa)
• Salt and black pepper to taste

Toppings

• Avocado, sliced
• Cilantro, chopped
• Green onion, chopped
• Sour cream

Instructions

1. Sauté Aromatics: Heat a pot or Dutch oven over medium-high heat. Add the olive oil, then sauté the finely chopped onion and diced jalapeño for about 5 minutes until the onion is soft and translucent.
2. Add Base Liquids: Pour in the green enchilada sauce and chicken broth, stirring well to combine all the flavors.
3. Melt Cream Cheese: Slowly add the cream cheese to the pot, stirring continuously to help it melt smoothly into the soup without clumping.
4. Simmer Soup: Continue stirring the mixture and cook for another 5 minutes, ensuring the flavors meld together.
5. Add Main Ingredients: Add shredded cooked chicken, heavy cream, shredded cheddar cheese, and salsa verde to the pot. Stir everything thoroughly to combine.
6. Heat Through: Cook the soup for an additional 3-4 minutes, until all ingredients are warmed through and the cheese is melted.
7. Season and Garnish: Taste and season with salt and black pepper as needed. Serve the soup topped with sliced avocado, chopped green onions, chopped cilantro, and a dollop of sour cream.

Notes

• Remove jalapeño seeds to reduce spiciness if preferred.
• Use rotisserie chicken for a quicker preparation.
• Substitute veggie broth and plant-based cream cheese to make the soup vegetarian/vegan-friendly.
• Try different cheeses like Pepper Jack or Colby Jack for variety in flavor.
• Serve with warm tortillas or tortilla chips for a complete meal.

Keywords: green enchilada chicken soup, creamy chicken soup, Mexican chicken soup, spicy chicken soup, hearty soup recipe