Can I use rotisserie chicken instead of cooking my own?

Absolutely. Rotisserie chicken is perfect for this recipe; just remove the skin, shred the meat, and toss it in. It makes the soup even quicker and packs in extra flavor.

What if I don’t have green enchilada sauce?

No worries! You can substitute tomatillo salsa plus a splash of chicken broth and a pinch of cumin for a similarly tangy, green chili flavor.

Is this soup very spicy?

Not unless you make it that way! The jalapeño and salsa verde give it a pleasant, mild heat, but you can dial the spiciness up or down depending on personal preference—just adjust your jalapeño or add extra salsa/hot sauce.

Can I make this soup dairy-free?

Yes! Use dairy-free cream cheese and a plant-based “cream” (like coconut cream or a plain, unsweetened non-dairy creamer). Omit the cheese or use your favorite dairy-free shreds.

Green Enchiladas Chicken Soup Recipe

Description

This Green Enchiladas Chicken Soup is a rich, creamy, and flavorful comfort food inspired by Mexican cuisine. Packed with tender shredded chicken, zesty green enchilada sauce, jalapeños, cheddar cheese, and cream, it’s an easy one-pot soup perfect for family dinners, quick weeknight meals or gatherings.

Ingredients

Units Scale

Vegetables

1 yellow onion, finely chopped
1 jalapeno, finely diced

Main Ingredients

1 tbsp olive oil
2 lbs chicken breasts, boneless and skinless, cooked and shredded
28 oz green enchilada sauce
3 cups chicken broth
4 oz salsa verde

Dairy

4 oz cream cheese
1 cup heavy cream
2 cups cheddar cheese

Seasonings

Salt and black pepper, to taste

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and diced jalapeno. Cook, stirring occasionally, until softened and fragrant, about 4-5 minutes.
Combine Liquids: Pour in the green enchilada sauce, chicken broth, and salsa verde. Stir to mix well and bring the mixture to a simmer.
Incorporate Cream Cheese: Add the cream cheese to the pot. Stir until fully melted and incorporated into the soup, ensuring no lumps remain.
Add Chicken and Cream: Add the cooked, shredded chicken breasts and the heavy cream to the pot. Stir to combine and let the soup simmer for another 5-7 minutes to ensure the flavors meld together.
Add Cheddar Cheese: Gradually stir in the cheddar cheese until it melts into the soup, creating a smooth and creamy texture.
Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve hot with your favorite toppings like tortilla strips, sour cream, or fresh cilantro.

Notes

Use rotisserie chicken for a quicker prep time.
Soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
Garnish with fresh cilantro, green onions, or slices of jalapeno for an extra kick.
Can substitute Monterey Jack cheese instead of cheddar for a different flavor.

Nutrition

Serving Size: 1.5 cups
Calories: 490
Sugar: 5g
Sodium: 1400mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 38g
Cholesterol: 145mg