© Original Recipe By Megan May ©
Creamy Green Chicken Enchilada Soup: The Ultimate Comfort in a Bowl 🥣🌶️🥦
1. Introduction
Welcome to your new go-to recipe for a creamy green chicken enchilada soup. This easy and comforting soup packs bold, vibrant flavors with a smooth and rich texture that will warm your soul. Perfect for busy weeknights or lazy weekends, this dish combines tender chicken, fresh greens, and spicy green enchilada sauce for a wholesome meal your family will love. Whether you’re a seasoned cook or a beginner, you’ll find this recipe straightforward and satisfying.
2. Ingredients for Creamy Green Chicken Enchilada Soup
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups green enchilada sauce
- 1 cup sour cream or Greek yogurt (for the creamy texture)
- 4 cups chicken broth
- 1 cup chopped spinach or kale
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
3. How to Make Creamy Green Chicken Enchilada Soup
Preparing the Ingredients
Start by shredding cooked chicken, which you can prepare in advance using your favorite method or purchase pre-cooked chicken. Dice the onion, mince the garlic, and prepare your greens and corn to have everything ready for a quick assembly.
Saute the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
Combine the Broth and Sauces
Pour in the chicken broth and green enchilada sauce, stirring well. Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.
Add the Chicken and Greens
Stir in the shredded chicken, chopped greens, and corn. Season with cumin, salt, and pepper. Let everything simmer until the greens are tender, approximately 5 minutes.
Make it Creamy
Reduce heat to low and stir in the sour cream to achieve a rich, creamy texture. Mix thoroughly until the soup is smooth and heated through. Do not boil after adding the sour cream to prevent curdling.
4. Storage Tips for Leftover Creamy Green Chicken Enchilada Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy consistency.
5. Serving Suggestions for Green Enchiladas Chicken Soup
Serve this comforting green chicken enchilada soup hot, garnished with fresh cilantro and a squeeze of lime. Pair it with crispy tortilla chips, warm cornbread, or a simple side salad for a complete meal. For an extra cheesy kick, try topping with shredded Monterey Jack or cheddar cheese.
Want to add a twist? You might want to check out other indulgent recipes like Creamy Parmesan Spinach Mushroom Pasta for more comforting dishes.
6. Frequently Asked Questions about Green Chicken Enchilada Soup
Can I use different greens in this soup?
Absolutely! Spinach, kale, or even Swiss chard work well, adding nutritional value and vibrant color to your green enchiladas chicken soup.
Can I make this soup dairy-free?
Yes. Swap the sour cream with coconut milk or dairy-free yogurt, and ensure your enchilada sauce is dairy-free. This substitution maintains the creamy texture while making it suitable for dairy allergies.
How long does it take to prepare?
The entire process from preparation to serving takes approximately 30-40 minutes, making it an easy weeknight dinner.
Can I make this soup in a slow cooker?
Definitely. Combine all ingredients (except sour cream) in your slow cooker and cook on low for 4-6 hours. Add the sour cream during the last 15 minutes of cooking for a creamy finish.
7. Kitchen tools that you might need for this recipe
- Compact 6-in-1 Digital Air Fryer – Perfect for quickly preparing shredded chicken or crispy toppings that enhance your soup.
- T-fal 14-Piece Hard Anodized Nonstick Cookware Set – Ensures your pot heats evenly and lasts for years of cooking delightful recipes like this one.
- Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo – A game-changer for easy meal prep, from grilled chicken to greens.
8. Final thoughts
This creamy green chicken enchilada soup is an easy, comforting dish that brings a burst of flavor with every spoonful. Its rich, satisfying texture makes it a perfect choice for any occasion. Feel free to customize the ingredients to suit your tastes or dietary needs, and enjoy this delicious soup whenever you crave something warm and hearty.
9. Conclusion
Now that you have this easy and creamy recipe at your fingertips, you can whip up a bowl of green enchiladas chicken soup whenever the craving hits. It’s flavorful, versatile, and perfect for sharing with loved ones. For fantastic kitchen tools to help you perfect this dish and more, explore the recommended products above. Happy cooking!
Print
Creamy Green Chicken Enchilada Soup
A hearty and creamy green chicken enchilada soup packed with flavorful ingredients and soothing textures.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 (14 oz) can green enchilada sauce
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 lime, juiced
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add shredded chicken, enchilada sauce, and chicken broth. Bring to a simmer.
- Stir in sour cream and shredded cheese until melted and smooth.
- Finish with lime juice and garnish with cilantro.
- Serve hot with tortilla chips on the side.
Notes
- You can add diced jalapeños for extra spice.
- Use fresh cilantro for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg