Need a quick weeknight dinner solution? This easy creamy green chicken enchilada soup recipe is a homemade family favorite made with shredded chicken and green enchilada sauce. Save for later and try it tonight

Easy Creamy Green Chicken Enchilada Soup Recipe

Introduction

This Easy Creamy Green Chicken Enchilada Soup Recipe is a game-changer for anyone looking to warm up with a delicious, comforting bowl of goodness. It’s incredibly easy to make, requiring minimal effort for maximum flavor. The best part? It’s made with everyday ingredients that you likely have in your pantry, making it a creative and accessible meal solution for any day of the week. The combination of tender chicken, creamy sauce, and the slight kick from green enchilada sauce creates a flavor balance that will leave you wanting more. Whether you’re a fan of spicy foods or just looking for a new twist on traditional soups, this recipe is sure to become a favorite.

Why This Works

Flavor balance and ingredient accessibility: The key to this recipe’s success lies in its well-balanced flavors and the use of readily available ingredients, making it easy to prepare without a special trip to the store.
Ease of preparation: With straightforward steps and minimal cooking techniques required, this recipe is perfect for beginners or those short on time.
Impressive results with minimal effort: Despite its simplicity, the soup presents beautifully and tastes like it was hours in the making, making it perfect for entertaining or a quick family dinner.

Key Ingredients

The main ingredients in this Easy Creamy Green Chicken Enchilada Soup Recipe include boneless, skinless chicken breasts, green enchilada sauce, diced tomatoes with green chilies, onion, garlic, chicken broth, heavy cream or half-and-half for creaminess, and tortillas (which can be substituted with tortilla chips for a different texture). Practical substitutions can be made with ingredients like coconut cream for a dairy-free version or using leftover roasted chicken to reduce cooking time. The beauty of this recipe lies in its flexibility and the ability to adapt it to your dietary needs and preferences.

Instructions

Step 1: Begin by preparing your ingredients. Chop the onion and mince the garlic. If using fresh tortillas, cut them into thin strips or small pieces. Measure out your chicken broth, green enchilada sauce, and heavy cream. Season the chicken breasts with salt, pepper, and any other desired spices.
Step 2: In a large pot or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and cook until it’s translucent, then add the minced garlic and cook for an additional minute, being careful not to burn it. Add the chicken to the pot and cook until it’s browned on all sides and cooked through. Remove the chicken from the pot and set it aside to shred or chop once it’s cool enough to handle.
Step 3: Add the diced tomatoes with green chilies, chicken broth, and green enchilada sauce to the pot. Stir well to combine, scraping the bottom of the pot to release any browned bits from cooking the chicken and onion. Bring the mixture to a simmer and let cook for about 10 minutes to allow the flavors to meld together. If using tortilla strips, you can add them to the pot during the last 5 minutes of simmering to help thicken the soup and give it a deeper tortilla flavor.
Step 4: Once the soup has simmered and the flavors have combined, stir in the heavy cream or half-and-half to give the soup its creamy texture. Shred or chop the cooked chicken and add it back into the pot. Season the soup with salt, pepper, and any additional spices you prefer. Serve hot, garnished with diced onions, shredded cheese, sour cream, or any other toppings you like.

Handy Tips

For a spicier soup, you can add diced jalapeños or serrano peppers to the pot when you’re sautéing the onion and garlic. For a milder flavor, stick with just the green enchilada sauce and omit any additional peppers.
Consider using leftover chicken or turkey to make the recipe even quicker. Simply shred or chop the cooked meat and add it to the soup during the last step.
To avoid a soup that’s too thick, make sure to balance the amount of tortillas (or tortilla chips) you add. If you prefer a clearer broth, you can reduce or omit the tortillas altogether.

Heat Control

When cooking the chicken and simmering the soup, it’s essential to monitor the heat to ensure everything cooks evenly and safely. For the chicken, cook it over medium heat until it reaches an internal temperature of 165°F (74°C). When simmering the soup, keep the heat at a low to medium setting to prevent boiling over and to allow the flavors to meld together slowly. Signs of doneness include the chicken being fully cooked, the vegetables being tender, and the soup having reduced slightly, thickening the broth.

Crunch Factor

The crunch factor in this soup can come from adding tortilla strips, which soften slightly during cooking but retain some texture, or from toppings like crispy tortilla strips, diced onions, or a sprinkle of crunchy cheese. To achieve the perfect crunch, fry tortilla strips in a little oil until they’re crispy, then sprinkle them on top of the soup. Alternatively, adding a handful of tortilla chips to your bowl and crushing them slightly can also provide a satisfying texture contrast.

Pro Kitchen Tricks

For an extra rich and creamy soup, add a tablespoon or two of roux (a mixture of flour and butter cooked together) to the pot before adding the chicken broth and enchilada sauce. This will help thicken the soup and give it a deeper flavor.
Use high-quality ingredients, especially when it comes to the green enchilada sauce. Fresh and authentic ingredients will elevate the flavor of your soup significantly.
Consider making a double batch of the soup and freezing it for later. The soup freezes beautifully and can be reheated whenever you need a quick and delicious meal.

Storage Tips

Leftover soup can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, adding a bit more chicken broth if the soup has thickened too much during refrigeration.
For freezing, cool the soup to room temperature, then transfer it to airtight containers or freezer bags. Frozen soup will keep for up to 3 months. When reheating, you can thaw it overnight in the fridge or reheat it directly from the freezer, adding a bit more broth as! needed.
When storing, it’s best to keep the toppings separate (like sour cream, cheese, and diced onions) and add them fresh when serving to maintain texture and freshness.

Gift Packaging Ideas

If you’re looking to share this delicious soup with friends or family, consider packaging it in quart-sized jars or containers. Add a bag of crunchy tortilla chips, a sprinkle of cheese, and a dollop of sour cream on top, and you have a gift that’s both thoughtful and tasty. You can also include a small bag of homemade tortilla strips or a sprinkle of fresh cilantro for added flavor and presentation. Wrap the container in a warm towel or a festive cloth, tie with a ribbon, and include a handwritten recipe card for a personal touch.

Flavor Variations

🌟 Different spices: Experiment with cumin, chili powder, or smoked paprika to give your soup a unique twist.
🌟 Creative toppings: In addition to the standard toppings, consider adding diced avocado, sliced black olives, or a sprinkle of queso fresco for added flavor and texture.
🌟 Ingredient swaps: For a vegetarian version, swap the chicken with roasted sweet potatoes or sautéed mushrooms. You can also use different types of protein like ground beef or turkey for a variation in flavor and texture.

Troubleshooting

Texture problems: If the soup becomes too thick, add a bit more chicken broth. If it’s too thin, simmer it for a few more minutes or add a little roux to thicken.
Ingredient replacements: Don’t have green enchilada sauce? Use a combination of diced tomatoes and green chilies with some chili powder to approximation the flavor.
Over/undercooking signs: Make sure the chicken is cooked through and the vegetables are tender. If the soup is simmering too vigorously, reduce the heat to prevent overcooking and to keep the flavors from becoming bitter.

FAQs

Can I freeze it? Yes, this soup freezes beautifully. Cool it to room temperature, then transfer it to airtight containers or freezer bags.
Is it gluten-free? Depending on the brand of enchilada sauce and tortillas used, this soup can be gluten-free. Always check the ingredients of store-bought items to ensure they meet your dietary requirements.
Can I double the recipe? Absolutely. This soup is perfect for large gatherings or for meal prep. Simply double all the ingredients and adjust the cooking time slightly to ensure everything is heated through and the flavors are well combined.

Conclusion

This Easy Creamy Green Chicken Enchilada Soup Recipe is a versatile, delicious, and comforting meal solution that’s sure to please even the pickiest eaters. With its rich, creamy broth, tender chicken, and burst of flavor from the green enchilada sauce, it’s a recipe you’ll come back to time and time again. Feel free to experiment with different spices, toppings, and ingredients to make it your own, and don’t hesitate to share it with friends and family. Whether you’re a seasoned cook or just starting out, this recipe is a great addition to any meal repertoire, offering a perfect blend of ease, flavor, and creativity.