This creamy green enchiladas chicken soup is a warm hug in a bowl! With tender chicken, zesty green sauce, and a splash of cream, it’s both comforting and flavorful.
You’ll love how easy it is to make. Just throw your ingredients in the pot, let them mingle, and you’re ready to enjoy! Perfect for chilly nights or anytime you need a pick-me-up! 🍲
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its light flavor, but feel free to use any cooking oil you have on hand, like vegetable or canola oil. Each has its unique taste, but they’ll all work well.
Onion: A small onion adds sweetness and depth. If you’re low on onions, shallots or green onions are good substitutes. They will give a different but still delicious flavor.
Chicken: Shredded rotisserie chicken makes this soup super easy and tasty. If you don’t have that, leftover cooked chicken or even canned chicken will work well too. Just make sure to shred it nicely!
Salsa Verde: Using store-bought salsa verde saves time, but you can also make your own if you’re feeling adventurous. If you like it spicy, look for a hot version or add a dash of hot sauce.
Heavy Cream: I prefer heavy cream for thickness, but you can substitute with half-and-half or even coconut milk for a dairy-free option. Just keep your eye on the overall flavor.
How Do You Achieve the Perfect Creamy Texture?
Creating that creamy goodness is easy with just a few key steps! After you’ve simmered the soup for flavors to combine, the magic happens when you stir in the cream and cheese.
- Make sure the heat is low to prevent the cream from curdling. This keeps it smooth and velvety.
- Stir gently but continuously until the cheese melts completely. This ensures it blends well into the soup.
- If you find your soup too thick, add just a splash more chicken broth or water to reach your desired consistency.
By following these steps, you’ll enjoy a wonderfully creamy soup every time! Don’t forget to taste and adjust the seasoning at the end for the best flavor.
How to Make Creamy Green Enchiladas Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 to 3 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- 4 cups chicken broth
- 1 (10-ounce) can diced green chilies
- 1 cup salsa verde or green enchilada sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or mozzarella cheese
- ¼ cup chopped fresh cilantro, plus more for garnish
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Optional toppings: additional cheese, tortilla strips, avocado slices, lime wedges
How Much Time Will You Need?
This delightful soup will take you about 10 minutes to prepare and about 30 minutes to cook. In total, you’re looking at around 40 minutes from start to finish for a warm, comforting bowl of soup!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3 to 4 minutes until the onion turns soft and translucent. This will make your soup flavorful right from the start!
2. Add Garlic:
Now stir in the minced garlic and cook for about 30 seconds, just until it gets fragrant. Be careful not to burn it; burnt garlic can taste bitter!
3. Combine the Ingredients:
Add in your shredded chicken, chicken broth, diced green chilies, salsa verde (or green enchilada sauce), ground cumin, and chili powder. Give it a good stir to mix everything together. This will be the heart of your soup!
4. Let It Simmer:
Bring the mixture to a boil, then lower the heat and let it simmer for about 10 to 15 minutes. This allows all the flavors to blend beautifully.
5. Make It Creamy:
Stir in the heavy cream (or half-and-half) and sprinkle in the shredded cheese. Keep stirring until the cheese melts completely, creating a wonderfully creamy texture. Your kitchen should smell amazing right about now!
6. Finish with Fresh Ingredients:
Mix in the chopped cilantro and sliced green onions. Season it all with salt and pepper to taste. Give it another gentle stir and let it simmer for another 2 to 3 minutes.
7. Serve and Garnish:
Serve your hot and creamy soup in bowls. Feel free to garnish with extra cilantro, tortilla strips, avocado slices, and lime wedges for that extra flair. Enjoy your comforting bowl of creamy green enchiladas chicken soup!
This soup combines the zesty flavors of green chilies and salsa verde with rich cream and melted cheese for a deliciously vibrant dish. Enjoy every spoonful!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it first! The best way is to leave it in the fridge overnight. If you need to thaw it quickly, place the sealed chicken in a bowl of cold water for about an hour. Pat it dry before adding to the soup for best results.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! For a vegan version, substitute shredded chicken with cooked jackfruit or chickpeas. Use vegetable broth instead of chicken broth, and replace the heavy cream with coconut milk for creaminess. Nutritional yeast can add a cheesy flavor if desired!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a little broth or water if it gets too thick. You can also reheat in the microwave in 30-second intervals, stirring in between for even heating.
What’s the Best Way to Serve This Soup?
This creamy green enchiladas chicken soup is best served hot with optional toppings like extra cheese, tortilla strips, avocado slices, and lime wedges. Pair it with a fresh salad or warm tortillas for a complete meal!
