When the weather cools down or you’re craving something rich and flavorful, few dishes are as comforting as green chicken enchilada soup. Packed with tender chicken, zesty green enchilada sauce, and hearty vegetables, this soup captures all the deliciousness of enchiladas in a bowl. The best part? It’s incredibly easy to make, and you can adapt it to suit a variety of dietary needs.
Whether you’re looking to spice things up for a family meal or want to create a big batch for meal prep, this recipe has something for everyone. In this comprehensive guide, we’ll explore how to perfect your green chicken enchilada soup using different cooking methods, variations, toppings, and garnishes. We’ll also answer common questions to ensure your soup turns out perfectly every time.
Why You’ll Love This Soup
What makes green chicken enchilada soup so special? Let’s break it down:
- Nutritious: This dish is high in protein and healthy fats, especially if you use rotisserie chicken and top it with avocado. For those watching their carbs, it’s easy to create a low-carb version by skipping the beans and tortilla strips.
- Flexible: Whether you prefer a stovetop recipe, slow cooker, or Instant Pot, you can adjust this dish to fit your schedule. And the variations are endless—make it spicier, creamier, or even vegetarian.
- Meal Prep-Friendly: Make a big batch on Sunday, and you’ll have lunch or dinner for several days. It also freezes well, making it a great option for meal planning.
If you love dishes like this, you may want to try our Chicken Caesar Salad Sandwich Recipe, which is another quick, flavorful meal that uses chicken as a protein base.
Ingredients for Green Chicken Enchilada Soup
Here’s a breakdown of the ingredients that make this soup so flavorful and easy to make. These quantities serve 6-8 people:
- Chicken: Pre-cooked or raw (about 3 cups of shredded chicken). For convenience, you can use rotisserie chicken.
- Green enchilada sauce: Store-bought is fine, but making your own sauce adds a homemade touch. Use about 16 oz for a zesty kick.
- Chicken broth: About 4 cups for the base of the soup. Use low-sodium broth to control the saltiness.
- Cream cheese or heavy cream: For a rich, creamy texture. Use 8 oz of cream cheese or 1 cup of heavy cream.
- Canned green chilies: Adds heat and flavor. Use one 4 oz can for mild spice, or add more if you like it hotter.
- Garlic and onion: Fresh garlic (about 3 cloves) and 1 medium onion add depth to the soup.
- Spices: Cumin, chili powder, salt, and pepper to taste. You can also add a pinch of cayenne if you want extra heat.
- Vegetables (optional): Add black beans, corn, or jalapeños for extra texture and flavor.
If you love a mix of creamy textures and crisp toppings, consider adding tortilla strips or croutons on top. Looking for more ways to use chicken? Check out our Crack Chicken Noodle Soup for another delicious, protein-packed meal.
Step-by-Step Instructions for Green Chicken Enchilada Soup
Step 1: Cook the Chicken
If you’re starting with raw chicken, there are a few options for cooking it:
- Boiling: Place chicken breasts in a pot of boiling water for about 15-20 minutes until fully cooked. Then shred with forks.
- Baking: Bake seasoned chicken breasts at 375°F for 25-30 minutes. Shred once cooked.
- Rotisserie chicken: For the easiest option, buy a pre-cooked rotisserie chicken and shred it.
Prepare the Soup Base
- In a large pot or Dutch oven, sauté garlic and onions in olive oil until fragrant, about 3-5 minutes.
- Add the green enchilada sauce and chicken broth. Stir to combine and bring to a simmer over medium heat.
- Stir in the green chilies and spices (cumin, chili powder, salt, and pepper). Let the soup simmer for 10 minutes to allow the flavors to meld.
Add Chicken and Cream
- Add the shredded chicken to the soup. Stir to combine.
- For a creamy version, add cream cheese or heavy cream. Stir until the cream cheese is fully melted and incorporated into the soup.
- Let the soup simmer for an additional 20-30 minutes. Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth to thin it out.
Final Touches and Serving
- Ladle the soup into bowls.
- Garnish with your favorite toppings, such as shredded cheese, sour cream, diced avocado, cilantro, or tortilla strips. Serve with lime wedges for a zesty finish.
For more ideas on how to spice up your soup, check out our Spicy Chicken Noodle Soup recipe, which is packed with bold flavors.
Cooking Methods: Slow Cooker, Instant Pot, and Stovetop
One of the best things about green chicken enchilada soup is its flexibility. Here’s how to make it using different cooking methods:
Slow Cooker Method
- Add all ingredients (except cream cheese or heavy cream) to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the cream cheese or heavy cream during the last 30 minutes of cooking.
- Serve with your favorite toppings.
Instant Pot Method
- Use the sauté function to cook the garlic and onions until fragrant.
- Add the enchilada sauce, broth, chilies, spices, and chicken.
- Lock the lid and set the Instant Pot to pressure cook on high for 10 minutes.
- Perform a quick release, then stir in the cream cheese or heavy cream.
- Serve hot with toppings.
Stovetop Method
- In a large pot, follow the step-by-step instructions outlined earlier.
- Simmer the soup on medium-low heat for about 30 minutes until the flavors have melded.
This soup is ideal for batch cooking, so making a large pot on the weekend ensures you have delicious meals throughout the week. Try freezing portions for up to 3 months for a quick weeknight meal.
Toppings and Garnishes for the Perfect Bowl
Elevate your green chicken enchilada soup with a variety of toppings. These can add texture, flavor, and even more nutrition to your dish:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack for spice)
- Sour cream or Greek yogurt for added creaminess
- Tortilla strips or crushed tortilla chips for crunch
- Avocado slices for healthy fats
- Cilantro for a fresh, herbal note
- Lime wedges for a tangy, citrusy finish
Feel free to experiment with toppings! For more topping inspiration, check out our Gluten-Free Chicken Noodle Soup, where we explore different garnishes to enhance your soup experience.
Variations of Green Chicken Enchilada Soup
This recipe is a versatile base that you can adapt to suit your preferences:
Keto-Friendly Version
If you’re following a low-carb or keto diet, skip the beans and tortilla strips. Add extra chicken, avocado, or cheese for a satisfying meal high in protein and healthy fats.
Vegetarian Version
To make this soup vegetarian, simply replace the chicken with hearty vegetables or beans like black beans, pinto beans, or even chickpeas. Add extra vegetables like zucchini or bell peppers for a filling, meat-free option.
Extra Creamy Version
If you’re a fan of creamy soups, don’t be afraid to double the cream cheese or heavy cream. This will result in a richer, more indulgent version of the dish. You could also stir in some sour cream just before serving for added tang and creaminess.
Spicy Version
For those who love heat, try adding diced jalapeños or serrano peppers to the soup. You can also increase the amount of chili powder or add cayenne pepper to turn up the spice level.
Brothy Version
If you prefer a lighter, broth-based soup, reduce or omit the cream cheese or heavy cream. This will result in a soup that’s more like a traditional chicken broth with enchilada flavors. Serve with a squeeze of lime to brighten the flavors.
Nutritional Information and Dietary Considerations
Here’s a general nutritional breakdown for one serving of green chicken enchilada soup (based on a recipe serving 6):
- Calories: 350-450 (depending on toppings and creaminess)
- Protein: 25-30 grams
- Fat: 20-30 grams (varies depending on cream and toppings)
- Carbs: 10-15 grams (lower if you skip beans and tortillas)
This soup is gluten-free if you use gluten-free enchilada sauce and can easily be made low-carb or keto. Opt for low-sodium chicken broth if you’re watching your sodium intake.
Storing and Reheating Tips
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. This soup freezes well, especially if you use broth rather than cream.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally. If the soup thickens too much during storage, add a little chicken broth or water to thin it out.
If you want to plan meals in advance, make a double batch of this soup and freeze half. It’s a perfect dish to pull out on a busy weeknight when you don’t have time to cook from scratch.
Frequently Asked Questions (FAQs)
Can I Freeze Green Chicken Enchilada Soup?
Yes, this soup freezes beautifully! Simply cool it completely before transferring it to freezer-safe containers. When you’re ready to eat, thaw in the fridge overnight and reheat on the stovetop.
What Can I Substitute for Green Enchilada Sauce?
If you don’t have green enchilada sauce, you can substitute salsa verde for a similar flavor profile. You can also make your own enchilada sauce using tomatillos, green chilies, and spices.
Can I Use Leftover Rotisserie Chicken?
Definitely! Using leftover rotisserie chicken saves time and adds extra flavor. Simply shred the chicken and add it to the soup when you’re ready to simmer.
How Can I Make This Soup Spicier?
To kick up the heat, add more diced jalapeños or serrano peppers. You can also sprinkle in extra chili powder or a pinch of cayenne pepper to taste.
Can I Use an Instant Pot to Make This Soup?
Absolutely! The Instant Pot method is perfect for busy days when you want to make dinner quickly. Follow the steps outlined in the cooking methods section above.
Conclusion
Green chicken enchilada soup is a versatile, delicious meal that’s perfect for any time of year. Whether you’re serving it as a weeknight dinner or making a big batch for meal prep, this recipe delivers on both flavor and convenience. With endless variations and toppings, you can customize this dish to suit your taste and dietary needs. Don’t forget to try other great chicken recipes like the Double Chicken Avocado Salad for a light and refreshing meal.
With this expanded guide, you now have all the tools to create the best green chicken enchilada soup. Whether you prefer it creamy, spicy, or brothy, this recipe is sure to become a staple in your kitchen!