If you are craving a bowl of comfort with a zesty twist, the Green Chicken Enchilada Soup Recipe is exactly what you need to warm your soul and brighten your day. This vibrant soup is packed with tender shredded chicken, the bright flavor of green enchilada sauce, and the perfect combination of spices that deliver a cozy yet exciting taste experience. Whether you’re serving it for a casual weeknight dinner or a gathering with friends, this recipe offers an easy-to-make, crowd-pleasing dish that feels like a big, flavorful hug in a bowl.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to achieving the rich, vibrant flavors in this soup. Each component plays its part to ensure a perfect balance of savory, spicy, and creamy notes that make this dish so irresistible.
- Olive Oil: A flavorful base for sautéing vegetables, adding a luscious richness to the soup.
- Onion, diced: Brings sweetness and depth, helping build layers of flavor.
- Garlic, minced: Provides aromatic warmth and a punch of savory deliciousness.
- Ground Cumin: A mildly smoky spice that complements the chicken beautifully.
- Chili Powder: Adds a gentle heat and classic enchilada flavor.
- Ground Coriander: Brings a subtle citrus undertone that brightens the soup.
- Chicken Broth: The hearty, flavorful liquid base that ties everything together.
- Cooked Chicken, shredded: Tender, protein-packed morsels that make the soup filling and satisfying.
- Green Chilies (canned): Imparts a mild, green chili kick essential to this recipe.
- Green Enchilada Sauce: The star ingredient that gives the soup its signature vibrant color and tangy heat.
- Frozen Corn (optional): Adds a sweet crunch that contrasts beautifully with the spices.
- Heavy Cream or Half-and-Half (optional): Creates a creamy texture that mellows the spice and adds richness.
- Salt and Pepper: Balances and enhances all flavors.
- Lime Juice: Adds a fresh, zesty brightness that lifts the entire soup.
- Fresh Cilantro, chopped: A vibrant garnish that adds herbal freshness.
- Tortilla Chips (optional): For a satisfying crunch on top.
- Shredded Cheese: Melts perfectly to add gooey, cheesy goodness.
- Sour Cream: A cooling dollop that rounds out the flavors.
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 onion and cook it for about 3 to 4 minutes until it becomes soft and translucent. The sweet aroma of the softened onion forms the flavorful foundation of this soup.
Step 2: Add Garlic and Spices
Throw in the minced garlic and sauté for an extra minute until it releases its intoxicating fragrance. Then stir in the ground cumin, chili powder, and ground coriander. These spices awaken the soup with their warm, earthy notes that are essential to authentic green enchilada flavors.
Step 3: Combine Broth, Chicken, and Sauces
Pour in the chicken broth, and add the shredded cooked chicken, green chilies, and green enchilada sauce. Bring everything to a gentle simmer, letting the ingredients mingle for 10 to 15 minutes. This simmering step lets every flavor marry perfectly, turning the soup into a cohesive, delicious dish.
Step 4: Add Corn (Optional)
If you love a hint of sweetness and a pop of color, stir in frozen corn now. Let it cook just long enough to heat through while retaining its delightful crunch.
Step 5: Make It Creamy (Optional)
For a luscious twist, add heavy cream or half-and-half a little at a time, stirring well to combine. This optional step softens the spice and adds a velvety texture that feels indulgent in every spoonful.
Step 6: Season and Finish
Taste your soup and season with salt and pepper as needed. Finish with a splash of fresh lime juice for a burst of brightness that will keep your taste buds dancing.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Never underestimate the power of garnishes! Sprinkle chopped fresh cilantro for an herbal lift, crumble some crunchy tortilla chips on top for texture, and add shredded cheese that melts slightly into the warm soup. A dollop of sour cream will add creaminess and a hint of tang, making every bite irresistible.
Side Dishes
This soup stands beautifully on its own, but pairing it with warm cornbread or a simple green salad adds balance and makes for a more rounded meal. If you’re feeling adventurous, serve with Mexican rice for an even heartier experience.
Creative Ways to Present
Serve the soup in colorful bowls to highlight its vibrant green color. You can also place the garnishes on a small platter alongside the soup so everyone can customize their bowls to their heart’s content. Adding a lime wedge on the side invites a fresh squeeze right at the table, enhancing that zesty punch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup to an airtight container and refrigerate. It will keep well for up to 3 days, and the flavors often deepen overnight, making it taste even better the next day.
Freezing
This soup freezes wonderfully! Just make sure to leave out the cream if you want to freeze it, or add it fresh when reheating. Freeze in individual portions for easy meals, and store for up to 3 months.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. If you froze it without cream, add your heavy cream or half-and-half after it’s warm. A quick squeeze of lime before serving freshens everything up beautifully.
FAQs
Can I use fresh green chilies instead of canned?
Absolutely! Fresh green chilies will give a brighter, slightly different flavor. Just roast or sauté them before adding to the soup to bring out their best taste.
What can I substitute for heavy cream in this soup?
If you want a lighter version, half-and-half works great, or even full-fat coconut milk for a subtle twist. You can also skip it entirely for a broth-based soup that’s still delicious.
Can I make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the chicken or replace it with beans or tofu. The green enchilada sauce and spices still provide plenty of flavor.
Is this soup spicy?
The soup has a mild to medium heat level thanks to the chili powder and green chilies. Adjust the spice amount or add jalapeños if you prefer more kick.
How long does it take to make this soup?
This Green Chicken Enchilada Soup Recipe is quick and easy, coming together in about 35 minutes from start to finish—perfect for busy nights.
Final Thoughts
If you’re looking for a soul-satisfying recipe that combines comfort food vibes with a playful pop of flavor, you must try this Green Chicken Enchilada Soup Recipe. It’s easy to make, packed with vibrant flavors, and perfect for sharing with loved ones. Once you’ve had a bowl, it’s bound to become a treasured staple in your recipe rotation. So go ahead, give it a whirl, and enjoy every delicious spoonful!
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
A flavorful and comforting Green Chicken Enchilada Soup combining tender shredded chicken, green enchilada sauce, and spices, finished with optional creaminess and garnishes for a delicious Mexican-inspired meal ready in just 35 minutes.
Ingredients
Soup Base
- 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)
Creaminess (Optional)
- 1/2 cup Heavy Cream or Half-and-Half (optional for creaminess)
Seasonings and Garnishes
- Salt and Pepper, to taste
- 1 tbsp Lime Juice
- Fresh Cilantro, chopped (for garnish)
- Tortilla Chips, crumbled (optional garnish)
- Shredded Cheese, such as Monterey Jack or Cheddar (optional garnish)
- Sour Cream (optional garnish)
Instructions
- Sauté the Vegetables: 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 the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Broth: Stir in ground cumin, chili powder, and ground coriander, allowing the spices to toast for 30 seconds to release their aroma. Pour in the chicken broth, then add shredded chicken, green chilies, and green enchilada sauce. Stir to combine.
- Simmer the Soup: Bring the soup to a simmer and gently cook for 10-15 minutes to allow the flavors to meld together, stirring occasionally.
- Add Corn (Optional): If desired, stir in frozen corn during the last 5 minutes of simmering to warm through.
- Add Creaminess (Optional): Remove the soup from heat and stir in heavy cream or half-and-half if you prefer a creamy texture.
- Season the Soup: Taste and season with salt and pepper as needed. Stir in lime juice to brighten the flavors.
- Serve: Ladle soup into bowls and garnish with chopped fresh cilantro, crumbled tortilla chips, shredded cheese, and sour cream, as desired.
- Enjoy: Serve hot and enjoy a comforting bowl of green chicken enchilada soup that is perfect for any day.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The soup can be made without cream for a lighter, dairy-free option.
- Adjust the level of spiciness by adding more or less chili powder.
- Leftovers store well in the refrigerator for up to 3 days.
- For a thicker soup, you can add a little cornstarch slurry towards the end of cooking.
