Creamy Green Chicken Enchilada Soup Recipe is warm, rich and full of bold flavor. It tastes like enchiladas but in soup form. This dish is creamy, slightly spicy and very comforting.
If you want an easy dinner, this recipe is perfect. In this post, you will learn How to make Creamy Green Chicken Enchilada Soup step by step.
I will also share all Ingredients for Creamy Green Chicken Enchilada Soup clearly. This Creamy Green Chicken Enchilada Soup Recipe is simple, filling and family friendly.
The Secret Behind This Delicious
The secret is green enchilada sauce. It gives bold and tangy flavor. Choose a good quality sauce for best taste.
Another secret is cooking onions and garlic first. This builds a strong flavor base. Do not rush this step.
Cream cheese makes the soup rich and smooth. It also balances the spice. Always soften it before adding.
Shredded chicken keeps the soup hearty. You can use leftover chicken or rotisserie chicken. This saves time.
Finally, add cheese at the end. This keeps the soup creamy and not grainy.
Recipe Card
- Recipe Name: Creamy Green Chicken Enchilada Soup
- Servings: 6 bowls
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Course: Soup
- Cuisine: Mexican-American
- Calories: 380 kcal per serving
Equipment List
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Hand mixer or whisk
Ingredients You Need for Creamy Green Chicken Enchilada Soup
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 3 cups chicken broth
- 1 cup heavy cream
- 120 grams cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for topping
These are the main Ingredients for Creamy Green Chicken Enchilada Soup. Fresh ingredients make a big difference.
Instructions
- Heat the Oil
Place a large pot over medium heat. Add olive oil and let it warm for one minute. - Cook the Onion
Add chopped onion to the pot. Cook for five minutes until soft and slightly golden. - Add Garlic
Stir in minced garlic. Cook for one minute until fragrant. Do not let it burn. - Add the Chicken
Add shredded chicken to the pot. Stir well to combine with onion and garlic. - Pour the Sauce
Add green enchilada sauce and chicken broth. Stir everything together until fully mixed. - Add Spices
Sprinkle cumin and chili powder into the soup. Mix well to spread the flavor evenly. - Simmer the Soup
Bring the soup to a gentle boil. Lower heat and simmer for 10 minutes. - Add Cream Cheese
Add softened cream cheese in small pieces. Stir constantly until fully melted and smooth. - Pour Heavy Cream
Add heavy cream slowly. Stir gently to make the soup rich and creamy. - Add Shredded Cheese
Add Monterey Jack cheese. Stir until melted and smooth. Taste and adjust salt and pepper. - Rest Before Serving
Let the soup simmer for five more minutes. Turn off heat and let it rest briefly.
Now you know exactly How to make Creamy Green Chicken Enchilada Soup at home.
Expert Tips & Variations
- Use rotisserie chicken for quick cooking.
- Add canned corn for extra sweetness.
- Add black beans for more protein and fiber.
- Make it spicy with chopped jalapeños.
- Use half and half instead of heavy cream for lighter soup.
- Blend part of the soup for thicker texture.
- Top with avocado slices for freshness.
These tips make your Creamy Green Chicken Enchilada Soup Recipe even better.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 14 g |
| Protein | 25 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 4 g |
Nutrition values are approximate and may vary.
Serving Suggestions
- Serve this soup hot in deep bowls. Add tortilla strips on top for crunch. Fresh cilantro adds bright color.
- You can also top with sour cream or shredded cheese. A squeeze of lime gives fresh flavor.
- Serve with warm bread or cornbread. It is perfect for family dinners or cozy nights.
Storage & Reheating Tips
- Store leftover soup in an airtight container. Keep in the refrigerator for up to 4 days.
- Reheat on the stove over low heat. Stir often to prevent sticking. Add a splash of broth if too thick.
- You can freeze this soup without toppings. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Creamy Green Chicken Enchilada Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 3 cups chicken broth
- 1 cup heavy cream
- 120 grams cream cheese softened
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for topping
Instructions
Heat the Oil
- Place a large pot over medium heat. Add olive oil and let it warm for one minute.
Cook the Onion
- Add chopped onion to the pot. Cook for five minutes until soft and slightly golden.
Add Garlic
- Stir in minced garlic. Cook for one minute until fragrant. Do not let it burn.
Add the Chicken
- Add shredded chicken to the pot. Stir well to combine with onion and garlic.
Pour the Sauce
- Add green enchilada sauce and chicken broth. Stir everything together until fully mixed.
Add Spices
- Sprinkle cumin and chili powder into the soup. Mix well to spread the flavor evenly.
Simmer the Soup
- Bring the soup to a gentle boil. Lower heat and simmer for 10 minutes.
Add Cream Cheese
- Add softened cream cheese in small pieces. Stir constantly until fully melted and smooth.
Pour Heavy Cream
- Add heavy cream slowly. Stir gently to make the soup rich and creamy.
Add Shredded Cheese
- Add Monterey Jack cheese. Stir until melted and smooth. Taste and adjust salt and pepper.
Rest Before Serving
- Let the soup simmer for five more minutes. Turn off heat and let it rest briefly.
Notes
- Use rotisserie chicken for quick cooking.
- Add canned corn for extra sweetness.
- Add black beans for more protein and fiber.
- Make it spicy with chopped jalapeños.
- Use half and half instead of heavy cream for lighter soup.
- Blend part of the soup for thicker texture.
- Top with avocado slices for freshness.
FAQs about Creamy Green Chicken Enchilada Soup
- Can I make this soup in a slow cooker?
Yes, add all ingredients except cream and cheese. Cook on low for 4 hours. Stir in dairy at the end. - Can I use red enchilada sauce instead?
Yes, but the flavor will change. It will taste deeper and less tangy than green sauce. - How can I make this soup healthier?
Use light cream cheese and low fat milk. Add extra vegetables like spinach or zucchini. - Is this soup very spicy?
It is mild to medium. Spice level depends on the enchilada sauce you use. - Can I make it dairy free?
Yes, use dairy free cream cheese and plant based cream. The texture may be slightly different.
Conclusion
This Creamy Green Chicken Enchilada Soup Recipe is easy, creamy and full of flavor. It brings comfort in every spoon. Now you know How to make Creamy Green Chicken Enchilada Soup at home.
You also have all Ingredients for Creamy Green Chicken Enchilada Soup clearly listed. Try this recipe today and enjoy a warm and satisfying meal with your family.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.