Green Chicken Enchilada Soup is a warm embrace in a bowl. Imagine a creamy, zesty concoction that dances with the vibrant flavors of green chiles and tender chicken. comforting chicken soup recipe The aroma wafts through your kitchen, promising a delightful experience that’s both comforting and satisfying. easy comfort food recipe. For more inspiration, check out this Mexican Corn Chicken Soup recipe.
I first stumbled upon this magical soup during a rainy day when nothing but cozy vibes were acceptable. As I ladled the soup into bowls, my family gathered around, instantly captivated by its enticing scent. It was one of those moments where everyone took their first bite and you could literally hear the collective “Mmmmmm” echoing back to me.
Why You'll Love This Recipe
- Green Chicken Enchilada Soup offers incredible flavor with minimal effort
- It’s visually stunning with its vibrant greens and creamy texture
- This dish is versatile enough for any occasion, from casual dinners to festive gatherings
- Plus, it’s easy to customize based on your pantry staples!
I remember one particular chilly evening when my friends came over for a movie night; they couldn’t stop raving about this soup!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
- Green Chiles: Look for canned or fresh green chiles; they add that perfect kick to your soup.
- Onion: A medium onion works best; sauté until translucent for maximum flavor.
- Garlic: Fresh minced garlic brings an aromatic punch that elevates every spoonful.
- Chicken Broth: Use low-sodium broth to control saltiness without sacrificing flavor.
- Cream Cheese: This adds creaminess and richness, making every bite feel indulgent.
- Cilantro: Fresh cilantro brightens up the soup with its vibrant taste—don’t skip it if you love fresh herbs!
- Lime Juice: A splash of lime juice at the end enhances all the flavors beautifully—trust me on this one!
- Tortilla Chips: For serving; they provide a delightful crunch that complements the creamy soup perfectly. perfect side dish for enchiladas.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by dicing your onion and mincing your garlic. Set aside your chicken breasts so they’re ready to go once you heat things up. For more inspiration, check out this Creamy Garlic Chicken recipe.
Sauté the Aromatics: In a large pot, heat some oil over medium heat. Add chopped onions and cook until softened and fragrant. Toss in minced garlic and sauté briefly until golden.
Add Chicken and Broth: Place the chicken breasts into the pot along with chicken broth. Bring it all to a gentle boil while stirring occasionally—this will make your kitchen smell divine!
Add Green Chiles and Cream Cheese: Stir in those green chiles and cream cheese until melted and combined well. The mixture should start looking delightfully creamy at this stage.
Simmer Until Cooked: Reduce heat to low and cover tightly; let it simmer for about 20 minutes or until chicken is cooked through—check that it reaches an internal temperature of 165°F (75°C).
Shred Chicken: Remove chicken from the pot and shred it using two forks. Return it to the pot along with freshly squeezed lime juice and chopped cilantro for that final zing!
Now serve yourself a generous bowl of Green Chicken Enchilada Soup topped with crunchy tortilla chips, extra cilantro, or a sprinkle of cheese if you’re feeling fancy!
Enjoying each spoonful of this delicious soup will remind you why comfort food exists—it’s like getting wrapped in a warm blanket on a chilly night! delicious lettuce wrap alternative.
You Must Know
- The secret to a satisfying Green Chicken Enchilada Soup lies in using fresh ingredients
- The vibrant colors and aromas make it irresistible while enhancing flavors
- A perfect balance of heat and creaminess creates a comforting dish that warms the soul on chilly days
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add chicken and broth for rich flavor. Simmer until tender, blending ingredients together for a harmonious soup.
Add Your Touch
Feel free to swap shredded chicken for beans or tofu for a vegetarian option. Experiment with spices like cumin or chipotle to elevate the flavor profile.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth to restore creaminess.
Chef's Helpful Tips
- Use high-quality chicken broth as it enhances the overall flavor of your Green Chicken Enchilada Soup
- Fresh herbs like cilantro can brighten up the dish wonderfully
- Don’t rush the simmering process; allowing flavors to meld is key for delicious results
It was my grandma’s recipe that introduced me to this comforting soup, and every holiday season, it brings everyone together with smiles and full bellies.
FAQ
Can I make Green Chicken Enchilada Soup ahead of time?
Yes, this soup tastes even better after sitting overnight in the fridge.
Is there a vegan version of this soup?
Absolutely! Substitute chicken with beans or lentils and use vegetable broth.
What toppings work best for this soup?
Toppings like avocado, cheese, and sour cream complement the soup beautifully for extra flavor.
Green Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: About 6 servings 1x
Description
Warm and creamy, this Green Chicken Enchilada Soup is a comforting bowl of goodness that bursts with zesty flavors from green chiles and tender chicken. Perfect for chilly evenings or cozy gatherings, it’s an easy-to-make dish that will leave your family asking for seconds!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (4 oz) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Tortilla chips for serving
Instructions
- Dice the onion and mince the garlic. Set aside the chicken breasts.
- In a large pot, heat oil over medium heat. Add onions and sauté until softened. Stir in garlic until fragrant.
- Add chicken breasts and chicken broth; bring to a gentle boil.
- Mix in green chiles and cream cheese until melted and creamy.
- Reduce heat to low, cover, and simmer for about 20 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Shred the chicken with two forks and return it to the pot along with lime juice and cilantro.
- Serve hot with tortilla chips on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg
Keywords: For a vegetarian option, substitute shredded chicken with beans or lentils, and use vegetable broth. Enhance flavor with spices like cumin or chipotle powder. Store leftovers in an airtight container in the fridge for up to three days.