This Creamy Green Enchiladas Chicken Soup is a cozy bowl of goodness! Packed with tender chicken, zesty green enchilada sauce, and a creamy twist, it’s the perfect comfort dish.
It’s so easy to make that you’ll want to whip it up again and again! I love to top mine with crunchy tortilla strips and a sprinkle of cheese for extra fun. Yum! 🌮
Key Ingredients & Substitutions
Olive Oil: This is excellent for sautéing. If you don’t have it, you can use canola oil or avocado oil. They both have high smoke points and will work just fine!
Onion: A medium onion adds flavor. Yellow onions are my go-to because they’re sweet when cooked. If you need a replacement, try shallots or even leeks for something different.
Green Chilies: You can choose mild or hot based on your taste. If you can’t find fresh chilies, canned green chiles work well. You could also use bell peppers for a milder flavor.
Chicken: I love using shredded rotisserie chicken for ease and flavor. If you prefer, you can cook your own chicken quickly by poaching or roasting it first.
Heavy Cream or Half-and-Half: For creaminess, heavy cream is great. If you’re looking for lighter options, you can substitute with whole milk or coconut cream for a dairy-free version.
How Do I Perfectly Sauté the Onions and Garlic?
Sautéing onions and garlic is key for building flavors in this soup. Here’s how to do it right:
- Heat your pot to medium before adding olive oil — this helps avoid burning.
- Add diced onions, cook until they’re soft and translucent (4-5 minutes).
- Then, add minced garlic for only about a minute so it doesn’t burn and turn bitter. Stir often!
Following this technique gives your soup a flavorful base that makes all the difference!
How to Make Creamy Green Enchiladas Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, shredded
- 1 cup diced green chilies (mild or hot based on preference)
- 3 cups chicken broth
- 1 cup green enchilada sauce (store-bought or homemade)
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Optional toppings: sliced avocado, sour cream, tortilla strips
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, making the total time about 40 minutes. It’s quick enough for a weeknight dinner but delicious enough for any special occasion!
Step-by-Step Instructions:
1. Sautéing the Veggies:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Then, add the minced garlic and sauté for an additional minute until you smell that wonderful aroma!
2. Adding Chicken and Chilies:
Stir in the shredded cooked chicken and the diced green chilies. Mix them together, allowing the chicken to warm through for about 2 minutes.
3. Pour in Broth and Enchilada Sauce:
Next, carefully pour in the chicken broth and green enchilada sauce. Give it a good stir to combine everything nicely!
4. Seasoning and Simmering:
Add in the ground cumin, chili powder, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it simmer for about 10-15 minutes, allowing all the flavors to meld together.
5. Creamy Finish:
Now it’s time for the creaminess! Stir in the heavy cream (or half-and-half) and the shredded cheese. Continue stirring until the cheese is melted and the soup is beautifully creamy.
6. Adjust and Serve:
Before serving, taste the soup and adjust any seasoning with more salt and pepper as needed. Serve it hot, garnished with freshly chopped cilantro. If you like, you can add slices of avocado, a dollop of sour cream, and some crunchy tortilla strips for the ultimate deliciousness!
Enjoy your warm and comforting Creamy Green Enchiladas Chicken Soup!
Can I Use Rotisserie Chicken in This Recipe?
Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor. Just shred it and add it to the soup when instructed. It’ll save you time without compromising on taste!
Can I Make This Soup Vegetarian?
Yes, you can! Simply omit the chicken and replace the chicken broth with vegetable broth. Add in some cooked beans, like black beans or pinto beans, for protein and heartiness alongside the veggies.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or microwave, stirring occasionally to ensure even heating. If it thickens up, you can add a little more broth or cream to reach your desired consistency.
What If I Don’t Have Green Enchilada Sauce?
No worries! You can make your own by blending tomatillos, green chilies, garlic, and a splash of lime juice. Alternatively, salsa verde could work as a substitute if you’re in a pinch!
