Hey friend! If you’re craving a cozy, comforting dish that’s packed with flavor, this Green Chicken Enchilada Soup is exactly what you need. Imagine the creamy, spicy goodness of green enchilada sauce mingling with tender chicken, corn, beans, and all the flavors of your favorite enchiladas—all in one bowl. Whether you’re serving it on a chilly evening or looking for a crowd-pleasing option for a gathering, this soup is guaranteed to hit the spot. Trust me, this one’s a keeper!

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Why You’ll Love Green Chicken Enchilada Soup

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy family dinner, hosting a casual get-together, or just needing something comforting for yourself, this soup will do the trick. Here’s why it’s so irresistible:

Comforting: The perfect balance of creamy and savory with a touch of heat from the green chilies. It’s like a hug in a bowl—seriously, it’s that good!
Quick & Easy: You can have this flavorful soup ready in no time, making it perfect for busy weeknights. You don’t need any fancy skills to pull this one off.
Customizable: Want to add some extra veggies? Go for it! Prefer a little more spice? Throw in an extra jalapeño. The possibilities are endless.
Crowd-Pleasing: With its combination of hearty chicken, zesty green enchilada sauce, and creamy broth, this soup is sure to impress everyone at the table, from kids to adults.

Ingredients

Let’s talk about what makes this soup so amazing. Packed with fresh, simple ingredients, this dish is all about combining great flavors that work together in perfect harmony.

Chicken Breasts: Tender and juicy, the chicken breasts are the base of this soup and absorb all the delicious flavors from the broth.
Green Enchilada Sauce: The star ingredient! It gives the soup that signature tangy, savory flavor with just the right amount of heat.
Chicken Broth: Adds richness and depth to the soup, making it smooth and comforting.
Corn: Sweet corn kernels add texture and a hint of sweetness that balances the savory flavors.
Black Beans: They add protein, fiber, and a nice contrast to the other ingredients.
Green Chilies: For a mild but flavorful kick.
Onions: Sweet and savory, sautéed to perfection to enhance the soup’s flavor.
Garlic: Because what’s a good soup without garlic? It adds that aromatic depth you can’t resist.
Cumin and Chili Powder: Essential spices that give the soup that warm, earthy flavor.
Heavy Cream: Adds a silky, smooth texture that makes the soup feel luxurious and comforting.
Lime Juice: A little fresh lime juice at the end brightens everything up and adds a burst of flavor.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get this delicious soup ready! Here are the easy steps to follow:

Cook the Chicken: In a large pot, heat some oil over medium heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side, until browned and cooked through. Remove the chicken and set aside to cool, then shred it into bite-sized pieces.
Sauté the Aromatics: In the same pot, add a little more oil and sauté the chopped onions and garlic for 3-4 minutes, until softened and fragrant.
Combine Ingredients: Add the shredded chicken, green enchilada sauce, chicken broth, black beans, corn, green chilies, cumin, and chili powder to the pot. Stir to combine.
Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes to let all the flavors meld together.
Add the Cream: Stir in the heavy cream and let it simmer for an additional 5 minutes, allowing the soup to thicken and become creamy.
Taste and Adjust: Taste the soup and add more salt, pepper, or lime juice if needed.
Serve and Enjoy: Ladle the soup into bowls, and top with your favorite garnishes like shredded cheese, sour cream, cilantro, or sliced avocado.

How to Serve Green Chicken Enchilada Soup

This soup is perfect on its own, but here are a few ideas to make it even better:

Tortilla Chips: Crunchy tortilla chips are the perfect side for dipping into this creamy soup. You can also sprinkle some on top for added texture.
Sour Cream: A dollop of sour cream balances out the heat and adds a nice creamy touch.
Cheese: Top with some shredded cheese (cheddar or Mexican blend) to add a melty, gooey richness.
Fresh Cilantro: A sprinkle of fresh cilantro brightens up the flavors and adds a fresh, herby touch.
Avocado: Sliced avocado adds a creamy, buttery element that pairs beautifully with the soup’s spicy and creamy base.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Make it Ahead: This soup actually tastes even better the next day as the flavors continue to develop. Make it ahead and store it in the fridge for up to 3 days.
Freeze it: This soup freezes beautifully. Store it in an airtight container for up to 3 months. Just thaw it in the fridge overnight and reheat on the stove.
Spice Level: If you like more heat, add a chopped jalapeño or extra chili powder. If you prefer a milder soup, cut back on the green chilies.
Add Veggies: Feel free to throw in some chopped bell peppers, zucchini, or spinach for added veggies.

FAQ Section

Q1: Can I use rotisserie chicken?
A1: Yes! Using rotisserie chicken is a great shortcut and adds even more flavor. Just shred it and add it to the soup along with the other ingredients.

Q2: Can I make this soup ahead of time?
A2: Absolutely! This soup actually gets better as it sits, so feel free to make it a day or two ahead. Just store it in an airtight container and reheat when you’re ready to serve.

Q3: Can I make this soup in the slow cooker?
A3: Yes! Simply combine all the ingredients (except the cream) in the slow cooker and cook on low for 6-8 hours. Add the cream at the end and stir well before serving.

Q4: Can I use a different type of beans?
A4: Yes, you can swap the black beans for pinto beans or kidney beans if that’s what you have on hand.

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Q6: Can I freeze this soup?
A6: Yes! Store it in an airtight container in the freezer for up to 3 months. When ready to eat, thaw it overnight and reheat on the stove.

Q7: What’s the best way to reheat this soup?
A7: Reheat the soup on the stove over low heat, stirring occasionally. You can add a little extra broth or cream to loosen it up if needed.

Q8: Can I make this soup vegetarian?
A8: Yes! Just skip the chicken and use vegetable broth, adding extra beans and veggies for protein.

Q9: Can I add cheese to the soup?
A9: Absolutely! Adding cheese to the soup makes it extra creamy. You can also sprinkle cheese on top when serving.

Q10: How can I make this soup spicier?
A10: To spice things up, add a chopped jalapeño, some cayenne pepper, or extra green chilies.

Conclusion

This Green Chicken Enchilada Soup is comfort in a bowl, and I know it’s going to become one of your go-to recipes for any occasion. It’s quick, easy, and bursting with flavors that everyone will love. So grab your ingredients, get cooking, and enjoy the deliciousness that’s about to happen in your kitchen!

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Green Chicken Enchilada Soup

Description

Ingredients

Instructions

Slow Cooker Instructions:

Instant Pot Instructions:

Stovetop Instructions:

Notes

Nutrition