If you are craving a bowl of comforting, flavorful, and vibrant soup, this Green Chicken Enchilada Soup Recipe is exactly what you need. It combines tender chicken, creamy cheeses, and a zesty blend of green enchilada sauce and salsa verde to create an irresistible meal that feels like a warm hug on a chilly day. Whether you’re making dinner for your family or entertaining friends, this soup brings a perfect balance of spice, richness, and freshness that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Green Chicken Enchilada Soup Recipe lies in its simple yet essential ingredients. Each component not only builds depth of flavor but also contributes to the soup’s creamy texture and inviting color palette.
- Boneless skinless chicken breasts: The lean protein backbone, which becomes tender and juicy as it simmers.
- Green enchilada sauce (28-ounce can): Brings vibrant tanginess and a mild kick that defines the soup’s signature flavor.
- Chicken broth (24 ounces): Adds savory depth and serves as the flavorful base of the soup.
- Half and half (1 cup): Creates a luscious creaminess without overpowering the other flavors.
- Monterey jack cheese (2 cups): Melts smoothly into the soup, giving it a rich and cheesy finish.
- Cream cheese (4 ounces, cubed): Enhances the texture, making the soup silky and indulgent.
- Salsa verde (4 ounces): A fresh and tangy addition that adds complexity and brightness.
- Salt and pepper: To taste—essential for balancing and rounding out the flavors.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Prepare the Chicken
Begin by placing the chicken breasts in a large pot and covering them with the chicken broth. Bring to a gentle boil, then reduce to a simmer and cook until the chicken is fully cooked through, usually about 20 to 25 minutes. This slow simmer infuses the chicken with flavor and keeps it tender for shredding later.
Step 2: Shred the Chicken
Once the chicken has cooled slightly, use two forks to shred it into bite-sized pieces. This shredding is crucial because it allows the flavors of the soup to fully coat the chicken, making every spoonful flavorful and satisfying.
Step 3: Build the Soup Base
To the pot with the broth, add the entire can of green enchilada sauce along with the salsa verde and cream cheese cubes. Stir gently over medium heat until the cream cheese has melted and the soup base is smooth and creamy. This combination creates the soul of the Green Chicken Enchilada Soup Recipe.
Step 4: Add the Cheese and Half and Half
Reduce the heat to low and stir in both the Monterey jack cheese and half and half. Continue stirring until the cheese is completely melted and the soup has a silky texture. This step transforms the soup into a rich, luscious treat.
Step 5: Combine and Season
Return the shredded chicken to the pot and stir until evenly combined. Season with salt and pepper to taste, adjusting according to your preference. Allow the soup to warm through and let the flavors mingle for a few more minutes.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Nothing beats a perfectly garnished bowl of this soup. Top with fresh cilantro, a dollop of sour cream, sliced avocado, or crushed tortilla chips for added texture and freshness. Each garnish brings a complementary contrast that enhances the soup’s flavor profile beautifully.
Side Dishes
This soup pairs wonderfully with warm cornbread, a simple green salad, or even crispy quesadillas. These sides add both heartiness and balance to your meal, making it well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve the Green Chicken Enchilada Soup in small bread bowls or add a sprinkle of smoked paprika or jalapeño slices on top to elevate its presentation. These little touches turn your casual dinner into a delightful experience worthy of sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover Green Chicken Enchilada Soup Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making the next day’s meal just as delicious.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating to retain its creamy texture and vibrant flavor.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating. If the soup thickens too much, add a splash of chicken broth or half and half to bring it back to your perfect consistency.
FAQs
Can I use cooked chicken instead of raw chicken breasts?
Yes, you can use pre-cooked chicken, such as rotisserie chicken, shredded and added in the final steps. Just be mindful of the salt content in pre-cooked options to avoid over-salting the soup.
Is this soup spicy?
The Green Chicken Enchilada Soup Recipe has a gentle kick mainly from the green enchilada sauce and salsa verde, but it is not overpoweringly spicy. You can adjust the heat by choosing mild or spicy enchilada sauce according to your taste.
Can I make this soup vegetarian?
You can create a vegetarian version by substituting the chicken broth with vegetable broth and using a plant-based protein or extra vegetables like zucchini and green chilies instead of chicken.
What cheese can I substitute for Monterey jack?
Colby jack, mozzarella, or even mild cheddar can work as substitutes depending on your flavor preference. Monterey jack melts well and has a mild flavor, so try to pick cheeses that melt easily and are not too sharp.
Can I prepare this soup in a slow cooker?
Absolutely! Place all ingredients except the cheese and half and half in the slow cooker and cook on low for 4 to 6 hours. Add the cheeses and half and half in the last 30 minutes to melt thoroughly without curdling.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is a perfect go-to for anyone wanting a comforting and crowd-pleasing meal with minimal fuss. Its rich, creamy texture combined with vibrant Mexican-inspired flavors makes it an instant favorite in any kitchen. I can’t wait for you to try this soup and enjoy all the warmth and joy it brings to your table!
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Green Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Green Chicken Enchilada Soup is a creamy, flavorful dish combining tender chicken breasts simmered in a rich blend of green enchilada sauce, chicken broth, and creamy dairy. Enhanced with a mix of Monterey Jack cheese, cream cheese, and salsa verde, this soup delivers a comforting Tex-Mex taste, perfect for a hearty family meal or gathering.
Ingredients
Chicken and Broth
- 2.5 lb boneless skinless chicken breasts
- 1 24-ounce can chicken broth
Sauces and Dairy
- 1 28-ounce can green enchilada sauce
- 1 cup half and half
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed
- 4 ounces salsa verde
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Cook the Chicken: Place the boneless skinless chicken breasts in a large pot or Dutch oven. Add the chicken broth and bring to a boil over medium-high heat. Reduce heat to a simmer and cook the chicken until it reaches an internal temperature of 165°F (about 20-25 minutes). Remove the chicken and set aside to cool slightly.
- Prepare the Soup Base: Into the same pot with the broth, pour in the green enchilada sauce and salsa verde. Stir well and bring the mixture to a gentle simmer.
- Shred the Chicken: Once the chicken has cooled enough to handle, shred the meat using two forks or your hands.
- Add Cream Cheeses and Half and Half: Add the cubed cream cheese and half and half to the pot. Stir frequently until the cream cheese is melted and the soup is creamy.
- Combine Chicken and Cheese: Return the shredded chicken to the soup. Stir in the Monterey Jack cheese gradually until melted, creating a rich and cheesy texture. Season the soup with salt and pepper to taste.
- Simmer: Let the soup simmer gently for another 15-20 minutes, allowing all flavors to meld together and the soup to thicken slightly.
- Serve: Ladle the hot soup into bowls and garnish as desired with additional cheese, cilantro, or tortilla chips for added texture and flavor.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier version, add chopped jalapeños or a dash of hot sauce.
- Tortilla chips and sour cream make excellent toppings.
- Use low-fat or fat-free dairy options to reduce calories if desired.
