If you’re craving a comforting bowl of hearty, vibrant, and bursting-with-flavor soup, then I cannot recommend the Green Chicken Enchilada Soup Recipe enough. This dish marries the smoky, tangy essence of enchilada sauce with tender shredded chicken and a luscious broth that feels like a warm hug on a chilly day. The balance of spices, creamy textures, and just the right amount of zest from lime juice makes every spoonful addictive. Whether you’re having it for a quick weeknight meal or serving it up for friends, this soup is an absolute winner in both simplicity and taste.
Ingredients You’ll Need
The beauty of this Green Chicken Enchilada Soup Recipe lies in its straightforward ingredients list. Each component plays a crucial role, whether it’s adding depth, creaminess, or a pop of color. With pantry staples and a few fresh elements, you’re just moments away from bringing this delicious soup to your table.
- Olive Oil: The perfect base for sautéing that softens onions and awakens garlic flavors.
- Onion, diced: Brings a subtle sweetness and texture that forms the soup’s foundation.
- Garlic, minced: Adds aromatic warmth and a little punch of flavor.
- Ground Cumin: Essential for that earthy, smoky undertone typical in Southwestern dishes.
- Chili Powder: Gives the soup a gentle heat and rich color.
- Ground Coriander: Adds a hint of citrusy brightness that balances the spices.
- Chicken Broth: The flavorful liquid base that brings all elements together.
- Cooked Chicken, shredded: Rotisserie chicken works wonders here, making this soup easier and tastier.
- Green Chilies, canned: Add a mild heat and authentic green enchilada flavor.
- Green Enchilada Sauce: The heart of this soup, flooding it with that signature tang and zest.
- Frozen Corn (optional): For subtle sweetness and a pop of texture.
- Heavy Cream or Half-and-Half (optional): Creates a silky, creamy finish that softens the spices.
- Salt and Pepper, to taste: To season perfectly.
- Lime Juice: Injects freshness and brightness that lifts the entire dish.
- Fresh Cilantro, chopped (for garnish): Adds a fresh, herbaceous note just before serving.
- Tortilla Chips, crumbled (optional garnish): Adds crunch and a fun texture contrast.
- Shredded Cheese, such as Monterey Jack or Cheddar (optional garnish): Melts beautifully atop the hot soup for extra indulgence.
- Sour Cream (optional garnish): Provides creamy tang that complements the spices perfectly.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Heat Olive Oil and Sauté Onions
Start by warming the olive oil in a large pot over medium heat. Once hot, add the diced onions and cook until they become soft and translucent, about 3 to 4 minutes. This step is essential to develop a sweet base and mellow the raw onion sharpness.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic and cook for another minute until you can smell its fragrant aroma. Immediately add the ground cumin, chili powder, and ground coriander, stirring constantly. Toasting the spices in this way helps release their full flavor potential, giving the soup its rich, warm undertones.
Step 3: Pour in the Broth and Combine Chicken and Green Chilies
Now, pour the chicken broth into the pot, followed by the shredded chicken and canned green chilies. These ingredients provide the heartiness and authentic zip typical of this Mexican-inspired soup.
Step 4: Add Green Enchilada Sauce and Optional Corn
Pour in the green enchilada sauce for that signature vibrant color and flavor. If you love a touch of sweetness and crunch, this is the perfect moment to add the frozen corn. Once everything is combined, bring the soup to a gentle simmer.
Step 5: Simmer to Meld Flavors
Let the soup simmer uncovered for about 10 to 15 minutes. This allows the flavors to meld and the broth to thicken slightly, making every spoonful rich and savory.
Step 6: Stir in Creaminess
For an extra luscious and smooth texture, stir in the heavy cream or half-and-half if you like your soup creamy. This step softens the spice intensity and turns the broth into a velvety delight. Season with salt and pepper to suit your taste.
Step 7: Finish with Fresh Lime Juice
Remove the soup from the heat and stir in fresh lime juice. This essential ingredient lifts all the flavors and adds a bright, tangy twist that keeps the soup lively and refreshing.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
To elevate the presentation and add exciting layers of flavor, top your soup with freshly chopped cilantro, crumbled tortilla chips for crunch, a sprinkle of shredded cheese, and a dollop of sour cream. These garnishes offer pleasing contrasts that make every bite special.
Side Dishes
This soup pairs beautifully with warm corn or flour tortillas, a simple side salad with lime vinaigrette, or even Mexican rice for a fuller meal. The bright and hearty flavors of the soup complement these sides perfectly without overpowering them.
Creative Ways to Present
For a festive touch, serve the soup in individual bread bowls or mason jars for casual gatherings. Layered with a few tortilla chips and cheese on top, this presentation turns an everyday soup into a crowd-pleasing star.
Make Ahead and Storage
Storing Leftovers
Any leftover Green Chicken Enchilada Soup Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making it an excellent option for next-day lunches or dinners.
Freezing
This soup freezes beautifully. Just make sure to cool it completely before transferring it into freezer-safe containers or bags. It’ll keep well for up to 3 months. When freezing, you might want to hold off on adding cream and garnishes until reheating to preserve freshness.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to loosen the consistency. Add fresh lime juice and any fresh garnish after reheating for the best flavor experience.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and use a plant-based protein like black beans or tofu instead of chicken. Just make sure your enchilada sauce and green chilies are vegetarian-friendly.
What type of chicken is best to use?
Rotisserie chicken is a fantastic shortcut here—it comes already cooked and packed with flavor. You can also use leftovers or poach your own chicken breasts or thighs for a fresher taste.
Is this soup spicy?
The Green Chicken Enchilada Soup Recipe has a mild to moderate heat level that’s easily adjusted. You can reduce chili powder or omit green chilies for a milder version, or add jalapeños if you prefer more heat.
Can I make this soup dairy-free?
Yes! Simply skip the heavy cream or use a dairy-free substitute like coconut cream or cashew cream. Use dairy-free cheese and sour cream alternatives for the garnishes to keep the dish completely dairy-free.
How long does the soup take to prepare?
This soup takes about 10 minutes to prep and 25 minutes to cook, making it a great option for a flavorful meal that won’t keep you waiting around the kitchen for hours.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is one of those magical dishes that feels both indulgent and wholesome at the same time. Its rich layers of bold flavor, creamy texture, and vibrant color make it impossible not to fall in love. I encourage you to give it a try—you might just find yourself making it your go-to comfort meal whenever those soup cravings hit!
Print
Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Green Chicken Enchilada Soup is a comforting, flavorful blend of shredded chicken, green chilies, and a rich green enchilada sauce. Perfectly spiced with cumin, chili powder, and coriander, this easy-to-make soup is made on the stovetop and can be garnished with cheese, sour cream, tortilla chips, and fresh cilantro for a delicious Mexican-inspired meal.
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
- Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Then add ground cumin, chili powder, and ground coriander, stirring to combine and toast the spices slightly.
- Add Broth and Chicken: Pour in the chicken broth, then add the shredded cooked chicken, canned green chilies, and green enchilada sauce. Stir well to incorporate all ingredients.
- Simmer the Soup: Bring the soup to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 10-15 minutes to allow the flavors to meld together.
- Add Corn and Cream: If using, stir in the frozen corn and heavy cream or half-and-half. Heat through for 3-5 minutes until warmed and slightly thickened.
- Season the Soup: Add lime juice, then season with salt and pepper to taste. Adjust seasoning as needed.
- Serve and Garnish: Ladle soup into bowls and garnish with chopped fresh cilantro, crumbled tortilla chips, shredded cheese, and a dollop of sour cream as desired for added texture and flavor.
Notes
- The rotisserie chicken makes a quick and easy protein addition, but you can use any cooked chicken.
- For a lighter version, omit the heavy cream or substitute with a low-fat alternative.
- Frozen corn is optional but adds a nice sweetness and texture to the soup.
- If you prefer a spicier soup, consider adding more green chilies or a dash of hot sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
