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!

Green Chicken Enchilada Soup – Creamy, Spicy & Delicious!

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

Scale

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