If you have ever craved a bowl of comfort that bursts with flavor and warms your soul, this Green Chicken Enchilada Soup Recipe is going to become your new best friend in the kitchen. It is a vibrant, creamy, and satisfying soup blending tender shredded chicken with zesty green enchilada sauce and just the right touch of spices. Every spoonful is like a fiesta of tastes and textures that come together effortlessly, making it the perfect weeknight dinner or a dish to impress your friends on a cozy night in.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first step to creating this delicious soup. Each one brings its own magic to the bowl, from warm spices and smooth cream cheese to fresh lime juice that brightens every bite.
- Olive oil: Adds a subtle richness and helps soften the onions evenly.
- Small onion (diced): Builds the savory base with sweetness once cooked.
- Garlic cloves (minced): Packs an aromatic punch that enlivens the soup’s flavor.
- Ground cumin: Offers an earthy warmth essential to Mexican-inspired dishes.
- Chili powder: Gives a mild kick and enhances the overall seasoning.
- Salt: Brings all the flavors into perfect balance.
- Black pepper: Adds a gentle heat and depth.
- Cooked shredded chicken: The heart of the soup, providing protein and a meaty texture.
- Green enchilada sauce (15-ounce can): The signature element that delivers the green chili flavor and a bit of tang.
- Diced green chiles (4-ounce can): Adds subtle smoky heat and texture.
- Low-sodium chicken broth: The flavorful liquid base that melds everything together without overpowering the dish.
- White beans (15-ounce can, drained and rinsed): Adds creaminess and plant-based protein, making the soup hearty.
- Frozen corn: Provides pops of sweetness and a delightful contrast to the savory ingredients.
- Cream cheese (4 ounces, cubed and softened): Brings luscious creaminess for that rich soup texture.
- Sour cream: Enhances the smooth and tangy profile of the soup.
- Shredded Monterey Jack or pepper jack cheese: Melts beautifully, adding gooey richness and a touch of spice if you opt for pepper jack.
- Lime juice: The fresh citrus lift that brightens all the flavors perfectly.
- Chopped fresh cilantro: For garnish, delivering a fresh herbal note and pretty color contrast.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onions and let them cook gently for about 3 to 4 minutes until they turn soft and translucent. This step draws out their natural sweetness, laying a flavorful foundation. Then add the minced garlic along with the cumin, chili powder, salt, and black pepper. Stir everything together and cook for just another minute to toast the spices and release their wonderful aromas.
Step 2: Combine the Main Ingredients
Next, stir in the cooked shredded chicken, green enchilada sauce, and diced green chiles. Pour in the chicken broth and add the rinsed white beans and frozen corn. These ingredients come together to create a hearty and hearty broth that’s rich in flavor and texture. Bring your pot to a gentle simmer and let everything cook for about 10 to 15 minutes. This allows the flavors to meld and the soup to thicken slightly.
Step 3: Stir in the Creamy Touches
Turn the heat down to low and add the softened cream cheese, sour cream, and shredded Monterey Jack or pepper jack cheese. Stir constantly until all the cheese melts into the soup, transforming it into a luxuriously smooth and creamy masterpiece. This is the step that elevates the soup from ordinary to downright irresistible.
Step 4: Finish with Freshness
Finally, squeeze the juice of one lime into the soup and give it a taste. Adjust the seasoning if necessary, adding more salt, pepper, or chili powder if you want an extra kick. This bright citrusy pop lifts the soup just right, making every spoonful feel fresh and balanced.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
There’s something about a handful of chopped fresh cilantro sprinkled on top that makes any bowl instantly appetizing. The herb gives a burst of herbal brightness and a lovely green contrast that complements this green chicken enchilada soup beautifully. For an extra touch, you can also add a dollop of sour cream, sliced avocado, or crushed tortilla chips for crunch and creaminess.
Side Dishes
This soup pairs wonderfully with warm corn tortillas or a basket of crunchy tortilla chips to scoop up every last bit. For a heartier meal, serve it alongside a fresh Mexican street corn salad or a simple cabbage slaw. These sides add texture and freshness that balance the rich creaminess of the soup perfectly.
Creative Ways to Present
Want to impress your guests? Serve the soup in mini bowls with a tiny spoon as an appetizer. Layer it in clear glasses with layers of cheese and tortilla chips for a fun layered dip look. For family dinners, let everyone customize their bowls with toppings like jalapeños, diced tomatoes, or extra cheese. However you choose, this soup is as adaptable as it is flavorful.
Make Ahead and Storage
Storing Leftovers
Green Chicken Enchilada Soup tastes even better the next day because the flavors have had time to meld. Store your leftovers in an airtight container in the refrigerator for up to 3 days without losing its deliciousness.
Freezing
If you want to make this soup a freezer staple, simply let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat your soup gently over medium-low heat on the stovetop, stirring occasionally. This prevents the cheese from separating and keeps the texture creamy. You can also microwave individual portions, but be sure to stir halfway to ensure even heating.
FAQs
Can I use rotisserie chicken instead of cooking chicken myself?
Absolutely! Using rotisserie chicken is a fantastic shortcut that keeps this recipe quick and easy without sacrificing flavor. Just shred it and add it right in.
How spicy is this Green Chicken Enchilada Soup Recipe?
The spice level is mild to medium thanks to the chili powder and green chiles. If you prefer more heat, swap in hot green chiles or add fresh jalapeños while cooking.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat-based ingredients. Always check your canned goods just in case.
Can I make this soup vegan or vegetarian?
To make it vegetarian, substitute the chicken with hearty beans or vegetables and use vegetable broth. For vegan, swap the cream cheese, sour cream, and shredded cheese for plant-based alternatives.
What can I use instead of cream cheese?
You can substitute cream cheese with Greek yogurt for a lighter texture or mascarpone for an even richer flavor. Just add it towards the end to avoid curdling.
Final Thoughts
This Green Chicken Enchilada Soup Recipe truly shines as a comforting and vibrant dish that’s easy to make yet impressive enough to serve any night of the week. I can’t recommend it enough for those moments when you want a meal that feels like a warm hug in a bowl with a touch of southwestern flair. So grab your ingredients, stir up a pot, and get ready to fall in love with this wonderful soup all over again!
Print
Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Green Chicken Enchilada Soup is a creamy, flavorful Mexican-American dish perfect for an easy weeknight dinner. Made with shredded chicken, green enchilada sauce, white beans, and a blend of cheeses, this hearty soup is both comforting and packed with delicious spices and fresh lime juice for brightness.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 3 cups cooked shredded chicken
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
Dairy & Garnish
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, ground cumin, chili powder, salt, and black pepper, cooking for an additional minute to release the spices’ aromas.
- Add Main Ingredients: Add shredded chicken, green enchilada sauce, diced green chiles, chicken broth, white beans, and frozen corn to the pot. Stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a simmer over medium heat. Let the soup cook for 10 to 15 minutes, allowing the flavors to meld together and the soup to heat through.
- Incorporate Creamy Elements: Reduce heat to low and stir in cream cheese cubes, sour cream, and shredded Monterey Jack or pepper jack cheese. Stir continuously until the cheeses melt completely and the soup becomes smooth and creamy.
- Finish and Serve: Squeeze the juice of one lime into the soup and taste to adjust seasoning as needed. Serve the soup hot, garnished generously with chopped fresh cilantro for a refreshing finish.
Notes
- For a spicier soup, substitute hot green chiles or add finely chopped jalapeño peppers.
- Rotisserie chicken can be used instead of cooking your own chicken to save time.
- Serve the soup with crispy tortilla chips or warm corn tortillas for a complete meal experience.
