Creamy Green Chicken Enchiladas Soup

© Original recipe by Crave & Craft ©

Creamy Green Chicken Enchiladas Soup: A Hearty, Flavor-Packed Delight 🥣🌿🔥

1. Introduction

If you’re craving a warm, satisfying, and easy-to-make chicken enchiladas soup, you’re in the right place! This creamy chicken soup recipe brings together the vibrant flavors of green enchiladas with the comfort of a hearty soup. Perfect for weeknights or cozy weekends, this easy chicken soup recipe combines tender chicken, fresh greens, and spicy enchilada sauce to create a delicious bowl that everyone will love. Whether you’re a seasoned home cook or a beginner, this recipe is straightforward and adaptable to your taste.

2. Ingredients for Creamy Green Chicken Enchiladas Soup

  • 2 cups cooked, shredded chicken (rotisserie or boiled chicken)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) green chili enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • 1 cup chopped fresh spinach or kale
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, sliced jalapeños

For more creative ideas on creamy chicken dishes, check our easy creamy Parmesan spinach mushroom pasta skillet or discover the rich flavors of our creamy cheesy slow cooker crack chicken soup.

3. Step-by-Step Instructions for Making Creamy Green Chicken Enchiladas Soup

Prepare the Chicken and Vegetables

Start by cooking or shredding your chicken if not pre-cooked. In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Sauté and Season

Add cumin, chili powder, salt, and pepper to the sautéed onions and garlic. Stir well to combine and allow the spices to become fragrant, about 1 minute.

Add Broth and Enchilada Sauce

Pour in the chicken broth and stir in the green chili enchilada sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to develop the flavors.

Incorporate Chicken and Greens

Add the shredded chicken and chopped greens (spinach or kale) into the soup. Simmer for another 5-7 minutes, allowing the greens to wilt and the chicken to absorb the flavors.

Make it Creamy

Reduce the heat to low and stir in the heavy cream or coconut milk. Continue stirring until fully incorporated and heated through, but do not boil to prevent curdling.

Final Taste and Adjustments

Adjust seasoning with additional salt or chili powder to your preferred spice level. Remove from heat and serve hot with your favorite toppings.

4. Storage Tips for Leftover Creamy Green Chicken Enchiladas Soup

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for longer storage. To reheat, use a stovetop over medium heat or microwave in short intervals, stirring in between. For best results, add a splash of broth or cream to restore the soup’s creaminess if it thickens over time.

5. Serving Suggestions to Elevate Your Green Chicken Enchiladas Soup

Serve this flavorful soup with freshly chopped cilantro, shredded cheese, and a dollop of sour cream. Pair with warm corn tortillas or crunchy tortilla chips for added texture. For a complete meal, consider adding a side of Mexican rice or a fresh green salad.

If you love quick and versatile recipes, explore our easy creamy chicken pasta soup for a different twist on comforting dishes.

6. Frequently Asked Questions (FAQs) about Creamy Green Chicken Enchiladas Soup

Can I make this soup gluten-free?

Yes, simply ensure your enchilada sauce and broth are gluten-free. Use gluten-free thickening options if needed.

Can I substitute Greek yogurt or sour cream for cream?

Absolutely! For a tangy flavor and lighter feel, add Greek yogurt or sour cream after removing the soup from heat. Keep in mind that dairy options will alter the creaminess slightly.

How long does it take to prepare this soup?

The preparation and cooking time is approximately 30 minutes, making it perfect for quick weeknight dinners.

Can I use cooked chicken or do I need raw chicken?

You can use pre-cooked shredded chicken, such as rotisserie chicken, making this recipe even faster and more convenient.

7. Kitchen Tools That You Might Need for This Recipe

Investing in these tools can streamline your cooking process and elevate your kitchen experience!

8. Conclusion

This chicken enchiladas soup combines the best of Mexican flavors with comforting creaminess, making it an ideal dish for any occasion. Its quick preparation, customizable toppings, and hearty ingredients make it a household favorite. Plus, with simple ingredients and straightforward steps, you can enjoy a delicious bowl of easy chicken soup that warms you from the inside out. Whether you’re looking for a weeknight dinner or a dish to impress guests, this creamy green chicken enchiladas soup is sure to become a staple in your recipe collection!

9. Final Thoughts

Enjoy creating and customizing this flavorful chicken enchiladas soup. Don’t forget to experiment with toppings and spice levels to make it uniquely yours. For more savory recipes and kitchen essentials, visit our recommended tools and ingredients links to enhance your cooking experience.

Print
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A vibrant bowl of creamy green chicken enchiladas soup with shredded chicken, melted cheese, and fresh cilantro on top, served in a rustic white bowl with a spoon on a wooden table, garnished with lime wedges and sliced jalapenos, textures of creamy broth, tender chicken, and gooey cheese visible.

Creamy Green Chicken Enchiladas Soup

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A hearty, creamy, and flavorful soup combining shredded chicken, green enchilada sauce, and melted cheese, topped with fresh herbs.

  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups cooked shredded chicken
  • 2 cups green enchilada sauce
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
  2. Add minced garlic and cook for another minute.
  3. Stir in shredded chicken, green enchilada sauce, chicken broth, salt, and pepper. Bring to a simmer.
  4. Reduce heat and stir in sour cream until well combined and creamy.
  5. Top with shredded cheese and cook until melted.
  6. Serve hot, garnished with cilantro and lime wedges.

Notes

  • Adjust spice level with extra jalapenos or chili powder.
  • best served with warm tortillas or crusty bread
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten-free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 330 Kcal
  • Sugar: 4g
  • Sodium: 820mg
  • Fat: 17g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 85mg

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