Nothing beats a warm, hearty bowl of Green Chicken Enchilada Soup on a chilly evening! This creamy, spicy, and flavor-packed dish blends the comforting essence of chicken soup with the zesty kick of green enchilada sauce. Whether you’re a fan of Mexican-inspired cuisine or just looking for a quick and easy dinner idea, this soup has something for everyone.
In this guide, we’ll break down everything you need to know about making the best Green Chicken Enchilada Soup. From must-have ingredients and step-by-step cooking methods to delicious variations and meal prep tips, we’ve got you covered. Let’s dive in!
Introduction to Green Chicken Enchilada Soup
What is Green Chicken Enchilada Soup?
Green Chicken Enchilada Soup is a rich and creamy soup inspired by traditional green chicken enchiladas. It features shredded chicken, a bold green enchilada sauce, creamy broth, and flavorful spices, all coming together in a one-pot meal that’s as easy as it is delicious.
This soup is a perfect blend of Mexican flavors and comfort food. It’s similar to classic tortilla soup but with a creamier texture and the unmistakable tang of tomatillos and green chiles. Plus, it’s easy to customize with your favorite toppings like shredded cheese, avocado, and crispy tortilla strips!
The Origins and Popularity of the Dish
While traditional enchiladas date back to ancient Mexico, this soup variation is a modern twist. Inspired by the flavors of chicken enchiladas verdes, the soup takes everything great about the dish and transforms it into a spoon-worthy comfort meal.
Over the years, Green Chicken Enchilada Soup has become a staple in home kitchens and Mexican restaurants alike. Its quick cooking time, bold flavors, and easy ingredient swaps make it an ideal weeknight dinner for busy families. Plus, it’s naturally gluten-free and can be easily adapted for keto, dairy-free, or low-carb diets.
Why You’ll Love This Recipe
This soup isn’t just delicious—it’s also:
✅ Quick & Easy – Ready in under 30 minutes!
✅ One-Pot Wonder – Fewer dishes, more flavor.
✅ Customizable – Adjust spice levels and ingredients to fit your taste.
✅ Great for Meal Prep – Make it ahead of time for a hassle-free meal.
Whether you make it on the stovetop, in a slow cooker, or using an Instant Pot, Green Chicken Enchilada Soup is sure to become a new favorite in your home.
Part 2: Key Ingredients and Their Benefits
Shredded Chicken – The Protein Base
The star of Green Chicken Enchilada Soup is tender, shredded chicken. It soaks up all the delicious flavors, making every bite satisfying. You can use:
- Rotisserie chicken for convenience.
- Poached or slow-cooked chicken breasts for a fresh, homemade touch.
- Leftover grilled chicken for a smoky twist.
Chicken is rich in lean protein, helping you stay full while adding a hearty texture to the soup.
Green Enchilada Sauce vs. Salsa Verde – What’s the Difference?
People often wonder whether to use green enchilada sauce or salsa verde in this recipe. While both feature tomatillos and green chilies, there’s a key difference:
- Green enchilada sauce is smoother, simmered with broth and seasonings, creating a rich and creamy base.
- Salsa verde is typically raw or lightly cooked, offering a tangier, fresher taste.
For the best results, use green enchilada sauce in the soup and add a spoonful of salsa verde for extra zest!
Broth and Creamy Elements – The Secret to Perfect Texture
A good-quality chicken broth forms the foundation of Green Chicken Enchilada Soup. You can use:
- Store-bought broth for convenience.
- Homemade bone broth for added depth and nutrients.
To make the soup creamy and rich without overpowering the flavors, add:
✅ Cream cheese – Creates a velvety, smooth texture.
✅ Heavy cream – Adds richness and balances spice.
✅ Coconut milk – A great dairy-free alternative with a subtle sweetness.
Pair It with Roasted Cauliflower for a Complete Meal!
Want a healthy side dish to serve with your soup? Try this Roasted Cauliflower Recipe! The crispy, caramelized flavors of roasted cauliflower complement the creamy, spicy notes of the soup, making for a well-balanced and satisfying meal.
✅ Lime juice – A squeeze of citrus brightens up the soup.
Part 3: How to Make Green Chicken Enchilada Soup
Stovetop Instructions
Making Green Chicken Enchilada Soup on the stovetop is quick and effortless. Follow these simple steps:
- Sauté aromatics – Heat olive oil in a large pot. Sauté onions and garlic until fragrant.
- Add broth and sauce – Pour in chicken broth and green enchilada sauce, stirring well.
- Incorporate the chicken – Add shredded chicken, chili powder, cumin, and garlic powder for bold flavor.
- Make it creamy – Stir in cream cheese and heavy cream, ensuring they blend smoothly.
- Simmer and serve – Let the soup cook for 10 minutes, then serve hot with toppings like cheese, avocado, and tortilla strips.
Slow Cooker Method
Prefer a hands-off approach? Use a slow cooker for effortless cooking!
- Add all ingredients (except cream cheese) to the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Shred the chicken, then stir in the cream cheese until smooth.
- Serve hot with your favorite toppings
Instant Pot Cooking
Need a fast and flavorful meal? The Instant Pot method is the way to go!
- Sauté onions and garlic using the SAUTÉ function.
- Add broth, enchilada sauce, and chicken, then pressure cook on HIGH for 12 minutes.
- Quick-release pressure, then shred the chicken.
- Stir in cream cheese and mix well.
- Serve immediately and garnish with cheese, avocado, and tortilla strips.
Tips for Perfect Consistency
- If the soup is too thick, add more broth.
- If it’s too thin, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- For extra flavor, let the soup sit for a few minutes after cooking—it thickens as it cools.
Now that you have a step-by-step guide, it’s time to whip up this comforting Green Chicken Enchilada Soup and serve it with Roasted Cauliflower for a delicious meal!
Part 4: Variations and Dietary Adaptations
Keto and Low-Carb Modifications
If you’re following a low-carb or keto diet, you can still enjoy Green Chicken Enchilada Soup with a few simple tweaks:
✅ Skip the beans and corn – While delicious, they add extra carbs. Instead, load up on shredded chicken and cheese for richness.
✅ Use full-fat dairy – Cream cheese, heavy cream, and shredded cheese help keep it keto-friendly.
✅ Thicken with xanthan gum – Instead of cornstarch, a pinch of xanthan gum creates a thicker consistency without adding carbs.
Dairy-Free and Vegan-Friendly Swaps
Want a dairy-free version? Try these swaps:
- Use coconut milk or cashew cream instead of heavy cream.
- Replace cheese with nutritional yeast for a cheesy flavor.
- Choose a plant-based chicken substitute or hearty vegetables like zucchini and mushrooms.
For a fully vegan option, swap the chicken for jackfruit or chickpeas, and use vegetable broth instead of chicken broth.
Spicy vs. Mild – Adjusting the Heat Level
One of the best things about Green Chicken Enchilada Soup is how easy it is to adjust the spice level. Here’s how:
🔥 For extra heat: Add diced jalapeños, a splash of hot sauce, or a pinch of cayenne pepper.
❄️ For a milder taste: Use mild green enchilada sauce, cut back on chili powder, and add extra cream to balance the flavors.
Customizing the spice level makes this soup perfect for both spicy food lovers and those who prefer a milder taste!
Part 5: Best Toppings and Serving Suggestions
Classic Toppings for Green Chicken Enchilada Soup
No bowl of Green Chicken Enchilada Soup is complete without toppings! Here are some must-try additions:
- Shredded cheese – Cheddar, Monterey Jack, or a Mexican blend.
- Avocado slices – Adds a creamy, buttery texture.
- Chopped cilantro – Brings a fresh, herby finish.
- Sour cream – Helps balance out the spice.
- Crispy tortilla strips – For an extra crunch!
Best Side Dishes to Pair with This Soup
Want to make this soup part of a complete meal? Pair it with:
🥑 Guacamole and chips – A perfect appetizer.
🌮 Cheese quesadillas – A cheesy, crispy side dish.
🥗 Mexican street corn salad – A refreshing contrast to the creamy soup.
Creative Serving Ideas
For a fun twist, try these creative serving ideas:
✅ Bread bowl – Serve the soup in a hollowed-out sourdough bread bowl for a cozy meal.
✅ Taco night upgrade – Use it as a topping for crispy tortilla shells or inside burritos.
✅ Rice bowl – Serve over cilantro lime rice for a heartier dish.
Green Chicken Enchilada Soup is versatile, making it easy to serve in different ways to fit any occasion!
Part 6: Storage, Reheating, and Meal Prep Tips
How to Store Leftovers Properly
If you have leftover Green Chicken Enchilada Soup, don’t worry—it stores beautifully! Simply let the soup cool to room temperature before transferring it to an airtight container.
- Refrigerator: Store for up to 4 days.
- Freezer: Keeps well for up to 3 months.
For best results, store the soup without toppings to prevent sogginess.
Freezing and Reheating for Best Texture
Want to freeze your soup? Here’s a pro tip: Leave out the dairy (like cream cheese or heavy cream) before freezing. You can stir it in when reheating for a fresher taste.
To reheat:
🔥 Stovetop: Heat over medium-low heat, stirring occasionally.
🔥 Microwave: Warm in 1-minute intervals, stirring between each.
If the soup has thickened too much, just add a splash of broth or water while reheating.
Make-Ahead Tips for Busy Days
Need a quick meal? Prep everything in advance!
✅ Chop and measure ingredients the night before.
✅ Cook and shred chicken ahead of time.
✅ Use a slow cooker so dinner is ready when you get home.
With these tips, Green Chicken Enchilada Soup is always just a few minutes away!
Part 7: Frequently Asked Questions
What’s the Difference Between Salsa Verde and Green Enchilada Sauce?
Both sauces use tomatillos and green chilies, but they’re different in texture and taste:
Salsa Verde: Bright, tangy, and often uncooked.
Green Enchilada Sauce: Smoother, milder, and simmered with broth and seasonings.
For Green Chicken Enchi
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Simply store it in the fridge and reheat when ready.
If making ahead for a party, cook it in a slow cooker and keep it warm until serving.
How Do I Thicken or Thin the Soup?
To thicken the soup, try these options:
✅ Add cream cheese for a rich, creamy texture.
✅ Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
To thin it out, simply add more chicken broth until you reach the desired consistency.
What Are the Best Substitutions for Ingredients?
Missing an ingredient? No problem! Try these swaps:
Rotisserie chicken instead of fresh chicken.
Greek yogurt instead of sour cream.
Coconut milk instead of heavy cream for a dairy-free version.
With these easy swaps, you can make Green Chicken Enchilada Soup fit your dietary needs!
Conclusion – Why You’ll Love Green Chicken Enchilada Soup
Green Chicken Enchilada Soup is the ultimate combination of comfort food and bold flavors. Whether you’re looking for a quick weeknight meal, a cozy winter dish, or a crowd-pleaser for gatherings, this soup has it all.
With its creamy texture, zesty green enchilada sauce, and tender shredded chicken, every spoonful is bursting with rich, savory goodness. Plus, it’s easy to customize, making it perfect for a variety of diets—whether you prefer keto, dairy-free, or extra spicy!
Now that you have all the tips, tricks, and variations, it’s time to grab your ingredients and start cooking. Your new favorite soup is just a pot away!
Would you like any final touches or extra sections before we wrap it up? 😊
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Green Chicken Enchilada Soup
- Total Time: 30
- Yield: 6 1x
Description
This Green Chicken Enchilada Soup is a creamy, spicy, and flavorful dish made with shredded chicken, green enchilada sauce, and a rich, cheesy broth. Perfect for a cozy dinner!
Ingredients
- 2 cups shredded chicken
- 3 cups chicken broth
- 1 cup green enchilada sauce
- 1/2 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup shredded Mexican cheese blend
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup corn kernels (optional)
- 1/2 cup black beans (optional)
Instructions
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft and fragrant.
- Combine Ingredients – Add chicken broth, green enchilada sauce, shredded chicken, and seasonings. Stir well and bring to a simmer.
- Add Creamy Elements – Reduce heat and stir in heavy cream and cream cheese, mixing until smooth.
- Simmer & Blend Flavors – Let the soup simmer for 10 minutes, stirring occasionally. Add shredded cheese and any optional ingredients like corn or black beans.
- Serve & Garnish – Serve hot with toppings like shredded cheese, avocado slices, tortilla strips, and fresh cilantro.
Notes
✅ Make-Ahead Tips:
- Prepare the shredded chicken in advance and store it in an airtight container in the fridge for up to 4 days.
- The soup can be fully made ahead of time and refrigerated for better flavor infusion.
✅ Storage & Reheating:
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Best stored without dairy (cream cheese/heavy cream) for up to 3 months.
- Reheating: Add a splash of broth or cream when reheating to restore consistency.
✅ Ingredient Substitutions:
- Dairy-Free Option: Swap heavy cream for coconut milk or cashew cream.
- Low-Carb & Keto-Friendly: Skip black beans and corn, use full-fat dairy for a richer taste.
- Spice Level Adjustment: Reduce chili powder and use mild enchilada sauce for a less spicy version.
✅ Best Toppings for Extra Flavor:
- Shredded cheese (Cheddar, Monterey Jack)
- Tortilla strips (for crunch)
- Avocado slices (for creaminess)
- Fresh cilantro & lime juice (for brightness)
✅ Cooking Variations:
- Instant Pot Version: Pressure cook on High for 12 minutes, then shred the chicken.
- Slow Cooker Version: Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Prep Time: 10
- Cook Time: 20
- Cuisine: Mexican
Nutrition
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg