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Creamy Chicken Green Enchilada Soup

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© Original recipe by Fork & Flourish ©

Creamy Chicken Green Enchilada Soup: A Cozy and Flavorful Mexican Comfort ❄️🌿🔥

1. Introduction

If you’re craving a warm, hearty, and incredibly flavorful easy chicken soup, then this creamy green enchilada soup recipe is exactly what you need. Combining the lush flavors of creamy green enchiladas with the comforting warmth of chicken soup, this dish is perfect for chilly evenings or cozy weekends. It’s a healthy Mexican-inspired soup that satisfies your taste buds and nourishes your body. Whether you’re a busy parent or a home cook looking for a quick recipe, this soup is easy to prepare and sure to become a family favorite.

2. Ingredients for Creamy Chicken Green Enchilada Soup

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 4 cups chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 cup green enchilada sauce
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional for garnish)
  • Avocado slices (optional for serving)

3. Step-by-Step Instructions for Making Creamy Chicken Green Enchilada Soup

Gather all your ingredients

Start by preparing and measuring all your ingredients before you begin cooking. That way, the process will be smooth and enjoyable.

Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.

Add the chicken and seasonings

Stir in the shredded cooked chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld together.

Pour in the liquids

Add the chicken broth, green chiles, and green enchilada sauce. Stir well and bring the mixture to a boil.

Simmer the soup

Reduce the heat and let the soup simmer for 15-20 minutes. This allows all the flavors to develop beautifully.

Finish with creamy and cheesy goodness

Lower the heat and stir in the sour cream or Greek yogurt and shredded cheese. Mix until smooth and creamy. Taste and adjust seasoning if needed.

4. Storage Tips for Leftover Creamy Chicken Green Enchilada Soup

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, stirring occasionally. For longer storage, you can freeze the soup for up to 3 months — just be sure to reheat thoroughly before serving.

5. Serving Suggestions for the Best Creamy Chicken Green Enchilada Soup Experience

Serve the soup hot, garnished with fresh cilantro, slices of avocado, and a squeeze of lime. Pair with warm tortilla chips or a side of Mexican rice for a complete meal. For a healthier twist, consider topping with a dollop of Greek yogurt instead of sour cream. You can also check out this easy creamy chicken pasta soup for additional comforting options.

6. FAQ: Your Questions About Creamy Chicken Green Enchilada Soup Answered

Can I make this soup vegan or dairy-free?

Absolutely! Substitute chicken with tofu or beans, and use dairy-free sour cream and cheese options. Coconut milk can also add creaminess.

How long does it take to prepare this creamy chicken enchilada soup?

The total preparation and cooking time is approximately 30 minutes, making it perfect for a quick weeknight dinner.

Can I use leftover cooked chicken?

Yes, leftover cooked chicken works perfectly and saves time. Just shred it and add it during the cooking process.

What other toppings can I add?

Consider adding chopped green onions, sliced jalapeños, or a sprinkle of crushed tortilla chips for added flavor and texture.

7. Kitchen tools that you might need for this recipe

8. Additional recipes to try

9. Conclusion

This creamy chicken green enchilada soup is the perfect combination of comfort, flavor, and healthy ingredients. Its creamy texture and Mexican-inspired flavors make it an excellent choice for a quick and satisfying meal. Whether you’re cooking for family or yourself, this easy chicken soup recipe will quickly become a staple in your repertoire. Don’t forget to experiment with toppings and sides to make it even more delightful. Happy cooking!

Print
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A vibrant bowl of creamy green chicken enchilada soup, topped with shredded chicken, fresh cilantro, and melted cheese, with a spoon resting on the side on a rustic wooden surface.

Creamy Chicken Green Enchilada Soup

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A rich, creamy soup combining tender chicken, green enchilada flavors, and fresh herbs for a comforting meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) green enchilada sauce
  • 1 cup sour cream or Greek yogurt
  • 1 cup chicken broth
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 cup chopped spinach or kale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté diced onion and garlic until fragrant and translucent.
  2. Add shredded chicken, green enchilada sauce, chicken broth, and chopped spinach. Bring to a simmer.
  3. Reduce the heat and stir in sour cream and shredded cheese until melted and smooth.
  4. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

Notes

  • You can substitute shredded turkey or beef for chicken.
  • Adjust the spice level by adding jalapeños or hot sauce.
  • For a creamier texture, add extra sour cream or Greek yogurt.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten-free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380 kcal Kcal
  • Sugar: 5 g
  • Sodium: 820 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 85 mg

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