Green Enchiladas Chicken Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- Add Base Liquids: Pour in the green enchilada sauce and chicken broth, stirring well to combine all the flavors.
- Melt Cream Cheese: Slowly add the cream cheese to the pot, stirring continuously to help it melt smoothly into the soup without clumping.
- Simmer Soup: Continue stirring the mixture and cook for another 5 minutes, ensuring the flavors meld together.
- Add Main Ingredients: Add shredded cooked chicken, heavy cream, shredded cheddar cheese, and salsa verde to the pot. Stir everything thoroughly to combine.
- Heat Through: Cook the soup for an additional 3-4 minutes, until all ingredients are warmed through and the cheese is melted.
- 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
Find it online: https://tastybynova.com/green-enchiladas-chicken-soup-recipe/
