Soothing Green Enchiladas Chicken Soup Recipe for Cozy Nights

Memories of comfort swirl around this hearty green enchiladas chicken soup that takes me back to warm kitchens in Mexico City.

My abuela first taught me this magical recipe decades ago.

Fragrant chiles and tender chicken create a symphony of flavors that dance across your palate.

Rich broth embraces soft tortilla pieces, melding into a creamy blend of traditional ingredients.

Warmth radiates from each spoonful, telling stories of home and tradition.

Peppers whisper their subtle heat while shredded chicken adds substantial texture to this soul-warming dish.

Trust me, you’ll want to savor every single bite of this soul-satisfying soup.

Why Green Enchiladas Chicken Soup Packs Comfort

• Packed with creamy, cheesy goodness that kids and adults will devour, making mealtime a crowd-pleasing experience.
• Transform leftover chicken into a delicious soup that works perfectly for lunch, dinner, or a cozy weekend meal.
• Personalize each bowl with fun garnishes like crispy tortilla strips, fresh cilantro, or tangy sour cream to suit every taste preference.

Key Ingredients in Green Enchiladas Chicken Soup

• Olive Oil: Provides a subtle flavor base and helps sauté vegetables.
• Onion: Adds depth and aromatic foundation to the soup's flavor profile.
• Garlic: Brings intense, sharp flavor and enhances overall taste.

• Green Enchilada Sauce: Classic Mexican sauce that delivers tangy and spicy green chili flavor.
• Chicken Broth: Creates the liquid foundation for the soup, adding rich savory notes.
• Shredded Chicken: Protein-packed main ingredient that provides substantial texture and hearty flavor.
• Diced Green Chilies: Introduces mild heat and authentic southwestern character.

• Heavy Cream, Monterey Jack Cheese: Combine to create a luxurious, velvety smooth texture with mild, creamy taste.

• Cumin, Chili Powder, Salt, Pepper: Essential seasoning mix that delivers warm, complex southwestern flavor profile.

• Tortilla Strips, Sour Cream, Avocado, Cilantro, Lime: Fresh toppings that add crunch, creaminess, and bright, zesty notes.

Easy Steps to Make Green Enchiladas Chicken Soup

Step 1: Sauté Aromatic Base

Heat olive oil in a large pot over medium heat. Add onion and cook until translucent and soft. Toss in garlic and stir for a quick 30 seconds until its fragrance fills the kitchen.

Step 2: Build Flavor Foundation

• Green enchilada sauce
• Chicken broth
• Diced green chilies

• Cumin
• Chili powder
• Salt
• Black pepper

Stir everything together to combine thoroughly.

Step 3: Infuse Protein

Add shredded chicken to the pot. Let the mixture simmer gently for 10-15 minutes, allowing flavors to meld and develop deep, rich taste.

Step 4: Create Creamy Texture

Lower heat to minimum. Slowly stir in heavy cream. Gradually add Monterey Jack cheese, whisking continuously until cheese melts completely and soup becomes smooth and luxurious.

Step 5: Garnish And Serve

• Crispy tortilla strips
• Dollop of sour cream
• Sliced avocado
• Fresh cilantro
• Lime wedge

Tips for Cooking Green Enchiladas Chicken Soup

• Customize Chicken Choice: Use rotisserie chicken for quick prep or poach chicken breasts in broth for a fresher flavor profile.
• Control Spice Levels: Adjust chili powder and green chilies to match your heat preference, from mild to extra spicy.
• Cheese Melting Trick: Remove pot from direct heat when adding cheese to prevent separation and ensure smooth, creamy texture.
• Boost Nutrition Naturally: Swap heavy cream with Greek yogurt or half-and-half for lighter, protein-rich version of the soup.
• Enhance Toppings Variety: Experiment with crispy tortilla strips, pickled jalapeños, queso fresco, or Mexican-style crema for added depth and crunch.

Reheating and Storing Green Enchiladas Chicken Soup

• Store leftover soup in an airtight container and keep in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Carefully transfer soup to freezer-safe containers, leaving some space for expansion. Freeze for maximum 2 months. Avoid adding cream before freezing to maintain texture.
• Pour soup into a pot, warm over medium-low heat. Stir frequently to prevent scorching and ensure even heating. Add a splash of chicken broth if soup seems too thick.
• Place soup in microwave-safe dish, cover loosely. Heat in 30-second intervals, stirring between each interval until thoroughly warmed. Check temperature before serving.

What Pairs Well with Green Enchiladas Chicken Soup

• Balance the soup's rich, spicy flavors with a tart and refreshing classic margarita that cuts through the creaminess and complements the Mexican-inspired dish.
• Create a perfect sidekick by serving a slightly spicy, golden cornbread that adds texture and soaks up the delicious soup broth.
• Add a bright, crunchy side salad with shredded cabbage, cilantro, and a zesty lime dressing to provide a cool contrast to the warm, creamy soup.
• Include a light, fluffy rice side dish seasoned with garlic, cumin, and a touch of tomato to round out the meal and absorb the soup's delicious flavors.

Flavorful Variations on Green Enchiladas Chicken Soup

• Dairy-Free Delight: Replace heavy cream with coconut milk and use dairy-free cheese alternatives or nutritional yeast for creamy texture.
• Vegetarian Version: Swap chicken with roasted cauliflower or white beans, using vegetable broth instead of chicken broth.
• Low-Carb Option: Skip tortilla strips and use zucchini noodles or cauliflower rice as a base, reducing overall carbohydrate content.
• Instant Pot Speedster: Convert the recipe to pressure cooker method, reducing cooking time while maintaining rich flavors and tender chicken.

Green Enchiladas Chicken Soup Recipe

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4.6 from 18 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Comforting Mexican green enchiladas chicken soup delivers a zesty symphony of flavors dancing through each spoonful. Hearty ingredients blend seamlessly, creating a soul-warming dish you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 cups (473 ml) cooked, shredded chicken

Vegetables and Aromatics:

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (4-ounce/113 grams) can diced green chilies

Liquid and Dairy Ingredients:

• 1 (15-ounce/425 grams) can green enchilada sauce
• 4 cups (946 ml) chicken broth
• 1 cup (237 ml) heavy cream
• 1 cup shredded Monterey Jack cheese

Oils and Spices:

• 1 tablespoon olive oil
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste

Optional Toppings:

• Tortilla strips
• Sour cream
• Avocado
• Chopped cilantro
• Lime wedges

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Instructions

1. Warm a spacious cooking vessel over moderate flame, introducing olive oil to create a foundation for flavor development.
2. Gently sauté diced onions until they transform into a translucent, softened state, releasing their aromatic essence.
3. Incorporate minced garlic and allow it to dance briefly in the oil, awakening its pungent characteristics without burning.
4. Pour green enchilada sauce, chicken broth, and diced green chilies into the pot, creating a vibrant liquid landscape.
5. Sprinkle cumin, chili powder, salt, and pepper, whisking these seasonings to distribute their robust flavors evenly throughout the liquid.
6. Introduce shredded chicken into the simmering mixture, allowing the proteins to meld with the surrounding liquid and absorb the complex seasoning profile.
7. Allow the concoction to gently bubble and integrate, developing depth and richness for approximately 10-15 minutes.
8. Reduce heat to a gentle warmth and slowly incorporate heavy cream, creating a luxurious silky texture.
9. Gradually fold in Monterey Jack cheese, stirring continuously until each strand melts completely, transforming the soup into a creamy, velvety composition.
10. Transfer the steaming liquid into serving vessels, garnishing with crisp tortilla strips, dollops of sour cream, fresh avocado chunks, fragrant cilantro, and a zesty lime wedge.

Notes

• Customize the chicken by using rotisserie for a time-saving shortcut or poaching fresh chicken breasts for maximum flavor control.
• Enhance soup’s thickness by whisking cornstarch with a little cold broth before adding to create a perfectly silky texture without lumps.
• Transform this recipe into a lighter version by substituting heavy cream with Greek yogurt or coconut milk for lower-calorie alternatives that maintain creamy consistency.
• Elevate spice levels by roasting green chilies beforehand or adding jalapeños for adventurous heat-seekers who enjoy a more intense flavor profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 31 g
• Cholesterol: 100 mg