Wow, have you ever tried green enchiladas chicken soup? It’s warm, creamy, and kinda zesty. I just had to tell you all about it.

I love how it tastes like my favorite enchiladas but in a cozy bowl. The chicken is so tender, and the green sauce gives it a yummy kick. It’s our family’s new happy food.

So, wanna see how easy it is? Let’s go make this soup together!

Why You’ll Love This Recipe

Comforting and Hearty: Packed with protein, veggies, and plenty of bold flavors, this soup is the perfect comfort food for any time of year.
Full of Flavor: The combination of green enchilada sauce, cumin, salsa verde, and cheese makes every spoonful burst with flavor.
Easy to Make: From prep to cook, this recipe comes together quickly and easily with just a few ingredients and simple steps.
Customizable: You can adjust the level of spice, swap in different toppings, or even add extra vegetables if you wish.
Perfect for Meal Prep: This soup stores wonderfully, so you can make a large batch and have meals ready for the week.

Required Kitchen Tools

Before we dive into the recipe, here’s what you’ll need:

Large Soup Pot or Dutch Oven: For cooking the soup base and combining all the ingredients.
Sharp Knife and Cutting Board: For dicing the onion and garlic, as well as cutting the tortillas into strips.
Wooden Spoon or Spatula: For stirring the soup while it simmers.
Grater: To shred the cheese (unless you buy pre-shredded cheese).
Measuring Cups and Spoons: To ensure the proper amounts of all ingredients.

Ingredients

Here’s everything you need to make this flavorful and comforting soup:

Olive Oil: Use this to sauté the onion and garlic, adding a rich base flavor to the soup.
Yellow Onion: Diced onion gives the soup a savory base flavor and adds to the overall texture.
Garlic: Freshly minced garlic provides aromatic flavor and depth to the dish.
Boneless Skinless Chicken Breasts: Tender chicken breasts add protein and make the soup hearty and filling. You can also use thighs if you prefer.
Chicken Broth: Adds the necessary liquid base for the soup and infuses all the flavors.
Green Enchilada Sauce: This is the star of the show, providing the soup with that delicious tangy and spicy kick.
Ground Cumin: Adds a warm, earthy flavor that complements the spiciness of the enchilada sauce.
Heavy Cream: This gives the soup its rich, creamy texture and balances the acidity from the green enchilada sauce.
Monterey Jack Cheese: This melty, mild cheese adds richness and a bit of gooeyness to the soup.
Cream Cheese: Adds an extra level of creaminess and helps to thicken the soup.
Salsa Verde: Provides extra flavor and freshness with a bit of tangy heat.
Corn Tortillas: Cut into strips, they add a slight texture and thicken the soup slightly as they soften in the broth.
Fresh Cilantro: A garnish to add freshness and color to your bowl of soup.
Kosher Salt and Freshly Ground Black Pepper: To taste, bringing balance to the overall flavor.

Variations for Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup is highly customizable, so feel free to make it your own! Here are a few ideas for variations:

Make it Spicier: If you love heat, add some diced jalapeños or extra green chilies to the soup. You could also increase the amount of salsa verde or use a spicier green enchilada sauce.
Vegetarian Version: You can skip the chicken and substitute it with black beans, pinto beans, or even roasted vegetables like zucchini and bell peppers.
Use Different Cheeses: While Monterey Jack is a classic choice, you can use other cheeses such as sharp cheddar, pepper jack, or even a combination.
Add More Veggies: If you’d like to add more veggies, throw in some diced bell peppers, corn, or even spinach for added nutrients.
Low-Carb Version: For a low-carb option, replace the tortillas with zucchini or cauliflower rice for a similar texture.
Extra Creamy: If you like your soup extra creamy, add more heavy cream or even a splash of half-and-half for a richer texture.

Step-by-Step Instructions

1. Sauté the Onion and Garlic

Begin by heating olive oil in a large soup pot over medium heat. Once hot, add the diced yellow onion and sauté for 3-4 minutes, or until the onion becomes translucent and aromatic. Then, add the minced garlic and sauté for another 1-2 minutes, being careful not to burn the garlic.

2. Cook the Chicken

Add the boneless, skinless chicken breasts to the pot and season them with a pinch of salt, pepper, and the ground cumin. Brown the chicken breasts for 2-3 minutes on each side. This will lock in the flavor and give the chicken a nice golden exterior. The chicken doesn’t need to be fully cooked yet; it will continue to cook in the broth.

3. Add the Broth and Enchilada Sauce

Pour in the chicken broth and green enchilada sauce, stirring to combine. The enchilada sauce will infuse the soup with a beautiful, tangy flavor. Bring the soup to a boil, then reduce the heat to low, allowing it to simmer for about 15-20 minutes, or until the chicken is cooked through and tender.

4. Shred the Chicken

Once the chicken is cooked, remove it from the pot and set it aside to cool for a few minutes. Shred the chicken using two forks or a hand mixer for a quicker method. Return the shredded chicken to the soup, stirring to combine.

5. Add the Cream and Cheese

Add the heavy cream and cream cheese to the soup, stirring until the cream cheese has fully melted and incorporated into the soup. Then, add the shredded Monterey Jack cheese and continue stirring until the cheese has melted, making the soup wonderfully creamy and smooth.

6. Add the Salsa Verde and Tortilla Strips

Stir in the salsa verde for added flavor and tang. Then, add the corn tortilla strips, allowing them to soften and thicken the soup. You can adjust the number of tortillas based on how thick you’d like the soup.

7. Taste and Adjust Seasonings

Taste the soup and adjust the seasoning with salt, pepper, or more cumin if necessary. This is also the time to add any extra heat with jalapeños or chili powder if desired.

8. Serve and Garnish

Ladle the soup into bowls and garnish with fresh cilantro for a pop of color and flavor. You can also add extra cheese, sour cream, or a squeeze of lime for a refreshing twist.

How to Serve Green Enchiladas Chicken Soup

This soup is hearty enough to be a complete meal on its own, but here are a few ways you can serve it to make it even more satisfying:

Toppings: Add a dollop of sour cream, a sprinkle of shredded cheese, or a few slices of avocado to make the soup extra indulgent.
With Tortillas or Chips: Serve the soup alongside warm flour or corn tortillas, or tortilla chips for dipping. It makes for a great side to soak up all the delicious broth.
On the Side: Pair the soup with a simple side salad with tangy lime vinaigrette for a light and refreshing contrast.

Storing Green Enchiladas Chicken Soup

This soup keeps wonderfully, making it perfect for meal prepping and leftovers.

In the Refrigerator: Store the soup in an airtight container in the fridge for up to 3-4 days.
In the Freezer: You can freeze the soup for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When ready to reheat, thaw in the fridge overnight and reheat on the stovetop.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to thin it to your desired consistency.

Nutrition Information

Here’s a basic overview of the nutrition for this recipe:

Nutrient	Amount per serving
Calories	450-500 kcal
Protein	40g
Carbs	20g
Fat	30g
Fiber	3g
Sugar	5g
Sodium	900mg

Note: The nutritional information may vary based on the exact ingredients used, especially if you adjust portions or substitute ingredients.