Green Chile Chicken Enchilada Soup

Green Chile Chicken Enchilada Soup is a warm, comforting dish full of bold flavors and a perfect balance of heat and creaminess. Made with tender chicken, zesty green chiles, and a rich broth, this soup offers all the flavors of chicken enchiladas in a cozy, easy-to-make bowl. Topped with cheese, sour cream, and crunchy tortilla strips, it’s a hearty and satisfying meal that’s perfect for chilly evenings or whenever you’re craving a flavorful comfort food.

this Recipe

Why You’ll Love This Recipe

• Quick and Easy – Ready in under 30 minutes, making it a perfect option for busy weeknights.
• Flavorful – The combination of green chiles, tender chicken, and spices creates a rich, comforting flavor.
• Customizable – Adjust the heat level to your liking by adding more or less green chiles, and top with your favorite garnishes.
• Comforting – This soup is creamy and hearty, making it the perfect dish for cooler weather or whenever you’re craving something filling.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 1 can (10 oz) enchilada sauce (green or red)
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup frozen corn (optional)
• 1 cup shredded cheddar or Monterey Jack cheese (for garnish)
• Sour cream (for garnish)
• Crushed tortilla chips or strips (for garnish)
• Fresh cilantro, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken: If not using pre-cooked chicken, cook the chicken breasts or thighs by pan-searing them in a skillet with a bit of olive oil for 6-7 minutes on each side, until cooked through. Let the chicken rest, then shred it using two forks.

2. Sauté the Onion and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

3. Add the Green Chiles and Spices: Stir in the diced green chiles, cumin, chili powder, and a pinch of salt and pepper. Cook for another minute to let the spices bloom.

4. Add the Broth and Enchilada Sauce: Pour in the chicken broth and enchilada sauce. Stir to combine, and bring the soup to a simmer.

5. Add the Chicken and Corn: Add the shredded chicken and frozen corn (if using) to the pot. Simmer for 5-7 minutes to allow the flavors to meld together.

6. Stir in the Cream: Lower the heat and stir in the heavy cream, allowing it to combine with the soup and create a creamy texture. Let the soup simmer for an additional 2-3 minutes, adjusting seasoning with salt and pepper as needed.

7. Serve: Ladle the soup into bowls and garnish with shredded cheese, a dollop of sour cream, tortilla strips, and fresh cilantro (if desired).

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add Vegetables: Include diced bell peppers, zucchini, or tomatoes for extra texture and nutrition.
• Heat Level: If you prefer a spicier soup, add more diced green chiles, or use hot enchilada sauce instead of mild.
• Dairy-Free: Substitute heavy cream with coconut milk and use dairy-free cheese or skip the cheese altogether.
• Use Ground Meat: Ground chicken or turkey can replace shredded chicken if you prefer a different texture.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat the soup on the stovetop over low heat, adding a splash of broth or water if needed. You can also reheat individual portions in the microwave.

FAQs

Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the fridge. The flavors will continue to develop overnight, making it even tastier the next day.

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great shortcut, and it will add even more flavor to the soup.

Is there a way to make the soup spicier?

Yes! Add extra green chiles, use hot enchilada sauce, or stir in a chopped jalapeño to increase the heat level.

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken in this recipe. Just ensure the chicken is fully cooked before shredding it, either by cooking it in the soup or using a pressure cooker like an Instant Pot.

What can I serve with this soup?

This soup is great with a side of cornbread, tortilla chips, or a fresh green salad.

How can I make this soup thicker?

If you prefer a thicker soup, you can reduce the broth by simmering it uncovered for a few extra minutes. You can also mash some of the corn in the soup to help thicken it.

Can I add beans to this soup?

Yes! Black beans or pinto beans would make a great addition for more texture and flavor.

Conclusion

Green Chile Chicken Enchilada Soup is the perfect combination of creamy, spicy, and comforting all in one bowl. With its savory chicken, bold green chiles, and a rich, creamy broth, it’s a dish everyone will love. Whether you’re enjoying it on a chilly evening or serving it to a crowd, this soup is guaranteed to satisfy your cravings for something hearty and flavorful. Give it a try, and enjoy the deliciousness!