Green Enchiladas Chicken Soup Recipe

Looking for a dinner that’s hearty, comforting, and impressively easy to make? This Green Enchiladas Chicken Soup has you covered! Every spoonful is brimming with tender shredded chicken, rich cheesy goodness, and a pop of gentle heat from green enchilada sauce and jalapeño. It’s a warming, zesty blend that tastes like your favorite enchiladas—but in cozy soup form. Best of all, it’s a one-pot wonder that’s lightning-fast to make, perfect for any night when time is tight but flavor is non-negotiable. Whether you’re feeding a hungry family or just want leftovers for lunch, this soup brings together all the right textures and flavors for a seriously satisfying meal.

Ingredients You’ll Need

Here’s what to grab—or swap—before you get started. No need to fuss with tricky measurements, just aim for generous helpings and adjust to suit your taste.

• Olive Oil: Adds flavor and keeps the onion from sticking. Go with extra-virgin for the brightest flavor.
• Yellow Onion: The aromatic base that builds extra depth and sweetness into the soup.
• Jalapeño: Finely diced for a gentle kick. If you love more heat, keep the seeds. For less spice, remove them—or skip entirely.
• Green Enchilada Sauce: The star of the show! Use your favorite store-bought sauce for tangy, mild heat and vibrant color.
• Chicken Broth: Adds body and brings everything together. Low-sodium is best so you can season to taste.
• Cream Cheese: Stirred in for silky richness; it makes the soup extra creamy and luscious.
• Cooked, Shredded Chicken Breasts: Tender protein that makes the soup extra hearty and filling. Leftover or store-bought rotisserie chicken works perfectly.
• Heavy Cream: Boosts the soup’s creaminess and gives it that delicious, almost velvet-like texture.
• Cheddar Cheese: Melts in and turns every spoonful gooey and satisfying. Sharp or mild both work great.
• Salsa Verde: For a punch of zesty, herbaceous flavor—don’t skip it. It absolutely brightens things up.
• Salt & Black Pepper: To enhance all the flavors and season to your own taste.

Variations

This soup is a canvas—get creative!

• More Veggies: Toss in corn, black beans, or diced bell pepper for added color and texture.
• Make It Spicier: Add extra jalapeño, a dash of hot sauce, or some diced green chiles.
• Swap the Cheese: Monterey Jack, Pepper Jack, or even a Mexican blend cheese works beautifully.
• Vegetarian Version: Use vegetable broth and swap chicken for canned white beans or chickpeas.
• Low-Carb: Skip the beans or starchy veggies, and pile on extra chicken.

How to Make Green Enchiladas Chicken Soup

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, gently heat the olive oil over medium heat. Add the chopped yellow onion and jalapeño, and sauté until the onion is soft and translucent. This isn’t the time to rush—let the veggies really soften for a mellow, sweet base.

Step 2: Add Liquids and Flavor

Pour in the green enchilada sauce and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. This step starts releasing all those fabulous enchilada flavors!

Step 3: Make it Creamy

Lower the heat and add the cream cheese, stirring as it melts into the soup. If the cream cheese clumps a little at first, just keep stirring—it will smooth out as it heats.

Step 4: Add Chicken and Cream

Add your cooked, shredded chicken breasts straight into the simmering soup, followed by the heavy cream and cheddar cheese. Stir well until everything is combined and the cheese is melted.

Step 5: Finish with Salsa Verde

Stir in the salsa verde and simmer the soup for a few more minutes, letting all the flavors mingle. Taste and add salt and black pepper as needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls and top with your favorite garnishes—think a sprinkle of extra cheese, sliced avocado, fresh cilantro, or a squeeze of lime. Serve piping hot!

How to Serve

Serve Green Enchiladas Chicken Soup with a variety of easy, crowd-pleasing pairings:

Garnishes

Top with chopped fresh cilantro, sliced green onions, diced avocado, or a dollop of sour cream for extra creaminess.

With Sides

Pair with warm corn tortillas, crispy tortilla chips, or a side of Mexican rice to soak up every last drop.

For a Heartier Meal

Add a scoop of cooked rice or some black beans directly to the bowl—great for bigger appetites or making the soup stretch further.

Make Ahead and Storage

Storing Leftovers

Let the soup cool, then transfer to an airtight container and store in the fridge for up to 4 days. The flavors only get better overnight!

Freezing

This soup freezes beautifully. Let it cool, ladle into freezer-safe containers or bags, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge.

Reheating

Warm up individual servings in the microwave, or reheat larger amounts on the stovetop over low heat, stirring frequently. If it thickens up, add a bit of extra broth or a splash of cream to loosen.

FAQs

Final Thoughts

If you’re ready for something rich, zesty, and soul-satisfying after a busy day, Green Enchiladas Chicken Soup is the answer. It’s a breeze to throw together, endlessly customizable, and sure to brighten up even the longest weeknight. Give it a try—you might just find a new staple for your dinner rotation!

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