Green chicken enchilada soup is the perfect comfort food for any day. Whether it’s cold outside or you’re craving something hearty and flavorful, this soup will hit the spot. It combines the zesty taste of green enchilada sauce, tender chicken, and a creamy base that’s rich yet light. Best of all, it’s simple to make and incredibly satisfying.
This recipe takes inspiration from classic Mexican flavors, bringing warmth and a burst of zest to your table. Unlike traditional enchiladas, which require rolling tortillas and baking, this soup is much easier to prepare. Plus, you can customize it to fit your preferences, whether you want it extra spicy or mild.
If you love soups with bold flavors, this one will quickly become a favorite. The combination of ingredients creates a balance of tangy, creamy, and savory tastes. It’s also packed with protein, making it a wholesome option for lunch or dinner.
Now, let’s dive into the details of what makes this soup so special and how you can prepare it effortlessly at home. In the next sections, we’ll explore the ingredients, cooking methods, and even some creative ways to serve it. Let’s get started!
Ingredients Breakdown
To make green chicken enchilada soup, you don’t need a lot of fancy ingredients. It’s a simple recipe that uses pantry staples and a few fresh items to create a delicious and comforting meal. Here’s a closer look at the main ingredients you’ll need and why they’re important.
Chicken: The Protein Powerhouse
Chicken is the heart of this recipe. It’s tender, flavorful, and packed with protein. Most people prefer chicken breasts because they’re lean and cook quickly, but chicken thighs are just as tasty and add extra juiciness. If you have leftover roasted chicken or rotisserie chicken, those work great, too!
Green Enchilada Sauce: The Star Ingredient
Green enchilada sauce gives this soup its signature flavor. It’s made with green chilies, tomatillos, garlic, and spices. You can buy it ready-made from the store or try making it at home if you have extra time. Homemade sauce lets you control the spice level and freshness, but store-bought options are super convenient.
Broth: The Flavorful Base
Chicken broth or stock forms the base of the soup. It’s what ties all the ingredients together. For the best flavor, use a low-sodium broth, so you can adjust the salt to your taste later. You can even use homemade chicken stock if you have it on hand.
Creamy Ingredients
To make the soup creamy, you’ll need heavy cream, cream cheese, or a splash of half-and-half. These ingredients add richness without making the soup feel too heavy. If you prefer a dairy-free option, coconut milk works surprisingly well and adds a mild sweetness.
Vegetables: Adding Nutrients and Flavor
The soup usually includes onions, garlic, and sometimes green chilies. These ingredients enhance the flavor and give the soup a nice texture. Diced green chilies from a can are convenient, but fresh chilies can add extra spice and brightness.
Cheese: The Finishing Touch
Cheese is a must for this soup. Monterey Jack, cheddar, or even a Mexican blend of cheeses melt beautifully into the broth. They add a creamy, cheesy goodness that’s irresistible. Sprinkle a little extra on top before serving for a gooey finish.
Seasonings: Balancing the Taste
Salt, pepper, cumin, and a pinch of chili powder are enough to bring out the flavors in this soup. If you want a smoky kick, a little paprika can do the trick. Don’t forget to taste as you go to make sure the seasoning is just right.
Step-by-Step Preparation
Making green chicken enchilada soup is easier than you might think. By following these simple steps, you’ll have a warm, flavorful meal ready in no time. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe is straightforward and fun to prepare. Let’s get started!
Step 1: Prepare the Chicken
First, decide what type of chicken you want to use. Fresh boneless, skinless chicken breasts or thighs are the most common choices. If you’re short on time, rotisserie chicken or leftover cooked chicken will work just as well.
- Cook fresh chicken: Place the chicken in a large pot or skillet with a little water or chicken broth. Add a pinch of salt and pepper for seasoning. Cook over medium heat for about 15-20 minutes or until the chicken is fully cooked and tender.
- Shred the chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, use two forks to shred it into small, bite-sized pieces. Set it aside while you prepare the soup base.
Sauté the Vegetables
Next, grab a large pot or Dutch oven. Heat a tablespoon of oil or butter over medium heat.
- Add the aromatics: Toss in diced onions and minced garlic. Stir them frequently until they become soft and fragrant. This usually takes about 3-4 minutes.
- Include green chilies: If you’re using canned diced green chilies, add them to the pot and stir well. For a fresh kick, dice and add a fresh green chili instead. Cook for another 2 minutes.
Step 3: Build the Base of the Soup
Now it’s time to combine all the key ingredients that make up the soup’s base.
- Pour in the green enchilada sauce: Add 1-2 cups of green enchilada sauce to the pot. Stir it together with the sautéed vegetables to coat everything in flavor.
- Add the broth: Slowly pour in chicken broth or stock. You’ll need about 4 cups to create a good balance between liquid and thickness. Stir well to combine.
- Season the soup: Sprinkle in a teaspoon of cumin, a pinch of chili powder, and some salt and pepper. These spices enhance the flavor of the broth.
Step 4: Simmer and Blend
Bring the soup to a gentle boil over medium heat, then reduce the heat to low. Let it simmer for about 15-20 minutes. This allows the flavors to meld together.
- Blend for creaminess: If you prefer a smoother texture, use an immersion blender to puree part of the soup directly in the pot. Be careful not to blend it all if you want to keep some chunks for texture.
- Add cream: Stir in ½ cup of heavy cream, cream cheese, or half-and-half to make the soup rich and creamy. If you’re using cream cheese, let it melt completely while stirring.
Step 5: Add the Shredded Chicken
Now it’s time to bring the chicken back into the soup. Add the shredded chicken to the pot and stir well to combine. Let it cook for another 5-10 minutes so the chicken absorbs the flavors of the broth.
Step 6: Taste and Adjust
Before serving, taste the soup to make sure the seasoning is just right. Add more salt, pepper, or spices if needed. If the soup feels too thick, you can add a little more chicken broth to thin it out.
Step 7: Serve and Enjoy
Ladle the soup into bowls and top it with your favorite garnishes. Freshly chopped cilantro, shredded cheese, diced avocado, and crispy tortilla strips all work wonderfully. A squeeze of fresh lime juice adds a zesty touch.
Popular Toppings and Sides
Now that your green chicken enchilada soup is ready, it’s time to make it even better! Adding the right toppings and sides can transform a simple bowl of soup into a memorable meal. Let’s explore some easy and creative ways to garnish your soup and the perfect dishes to serve alongside it.
Toppings: Add Flavor and Texture
Toppings are more than just decoration—they add flavor, texture, and personality to your soup. Here are some of the best options to try:
- Crispy Tortilla Strips
Tortilla strips are a classic topping that adds a crunchy texture to your soup. You can buy them pre-made, but making them at home is super easy. Just cut corn tortillas into thin strips, fry them in a little oil until golden brown, and sprinkle them with salt. - Shredded Cheese
Cheese is always a crowd-pleaser. Monterey Jack, cheddar, or a Mexican cheese blend are all great choices. Sprinkle the cheese on top while the soup is hot, so it melts into gooey perfection. - Fresh Cilantro
Chopped cilantro adds a pop of color and a fresh, citrusy flavor. If you’re not a fan of cilantro, you can use chopped parsley or green onions as a milder alternative. - Avocado Slices
Avocado slices or diced avocado bring a creamy, buttery texture that pairs beautifully with the tangy soup. It also adds healthy fats to the dish. - Lime Wedges
A squeeze of fresh lime juice brightens up the flavors and adds a zesty kick. Serve lime wedges on the side so everyone can add as much as they like. - Sour Cream or Greek Yogurt
A dollop of sour cream or Greek yogurt makes the soup extra creamy and balances out the spice. For a dairy-free option, try using a plant-based sour cream. - Jalapeño Slices
If you love heat, top your soup with thin slices of fresh or pickled jalapeños. They give the soup an extra spicy kick and look great as a garnish.
Creative Topping Ideas
If you want to get creative, here are a few more ideas to try:
- Charred corn kernels for a smoky-sweet flavor
- Diced tomatoes for a fresh, juicy bite
- Crumbled queso fresco for a mild, creamy finish
- Pumpkin seeds or sunflower seeds for a nutty crunch
Sides: Complete Your Meal
Pairing your soup with the right side dish can make your meal even more satisfying. Here are some delicious sides that go perfectly with green chicken enchilada soup:
- Mexican Rice
A side of fluffy Mexican rice is perfect for soaking up the flavorful broth. It’s easy to make with a mix of rice, tomato sauce, and spices like cumin and garlic. - Cornbread
Warm, buttery cornbread is a fantastic side dish. Its slightly sweet flavor balances the zesty tang of the soup. You can make it from scratch or use a boxed mix for convenience. - Tortillas
Soft, warm tortillas are a simple yet satisfying addition. Use them to scoop up the soup or dip them into the broth. Flour or corn tortillas work equally well. - Chips and Salsa
A bowl of crispy tortilla chips with fresh salsa or guacamole is a fun and tasty side that adds crunch and flavor. It’s also great for dipping into the soup. - Black Beans or Refried Beans
For a protein-packed side, serve black beans or refried beans seasoned with garlic, onion, and spices. They complement the soup’s Mexican flavors perfectly. - Grilled Vegetables
Grilled zucchini, bell peppers, or corn on the cob make a light and healthy side dish. Their smoky, charred flavor pairs beautifully with the soup’s creamy base.
Nutritional Benefits of Green Chicken Enchilada Soup
Green chicken enchilada soup is not just tasty; it’s also packed with nutrients that make it a wholesome choice for lunch or dinner. With the right ingredients, this soup can fit into a variety of diets, from low-carb to gluten-free. Let’s break down its nutritional benefits and learn how to make adjustments for different dietary needs.
High in Protein
One of the main benefits of this soup is its high protein content. The chicken, which is the star of the dish, provides lean protein that helps build and repair muscles. A single serving can offer up to 20-30 grams of protein, depending on how much chicken you use. This makes it a great option for active individuals or anyone looking to stay fuller for longer.
Rich in Vitamins and Minerals
This soup also delivers a variety of vitamins and minerals, thanks to its ingredients:
- Chicken broth contains essential minerals like potassium and magnesium, which support hydration and muscle function.
- Green chilies and tomatillos, used in green enchilada sauce, are rich in vitamin C. This vitamin boosts your immune system and helps your body absorb iron.
- Onions and garlic provide antioxidants, which help fight inflammation and promote heart health.
Low in Carbs
Green chicken enchilada soup can easily be made low-carb, making it an excellent choice for people following a keto or low-carb diet. By skipping ingredients like beans or tortillas and focusing on chicken, broth, and green enchilada sauce, you can keep the carb count to a minimum.
Customizable for Gluten-Free Diets
If you’re avoiding gluten, this soup can still be on the menu. Many store-bought green enchilada sauces are naturally gluten-free, but it’s always a good idea to check the label. Alternatively, you can make your own sauce using fresh tomatillos, garlic, and spices.
A Great Source of Healthy Fats
The creamy base of this soup, which can include cream cheese, heavy cream, or even coconut milk, provides healthy fats. These fats not only make the soup rich and satisfying but also help your body absorb fat-soluble vitamins like A, D, and E. If you want to reduce the fat content, you can use low-fat cream or Greek yogurt instead.
Adjustable for Different Diets
- Dairy-Free Options
For those who are lactose-intolerant or avoiding dairy, there are plenty of substitutes. Coconut milk, almond milk, or a dairy-free cream alternative can be used to achieve a creamy texture without any dairy. - Vegetarian or Vegan Adaptations
To make this soup vegetarian, simply swap out the chicken for plant-based proteins like tofu or chickpeas. Use vegetable broth instead of chicken broth, and choose a vegan-friendly green enchilada sauce. For a vegan option, make sure to replace the cream with a non-dairy alternative. - Lower-Sodium Versions
If you’re watching your sodium intake, you can choose low-sodium chicken broth and make your own enchilada sauce to control the amount of salt. Skip any pre-packaged seasoning mixes that might contain extra sodium.
Common Mistakes and How to Avoid Them
Making green chicken enchilada soup is simple, but like any recipe, it’s easy to make small mistakes that can affect the final result. Here’s a list of common mistakes and tips to help you avoid them.
Mistake 1: Overcooking the Chicken
Chicken is the star of this soup, and overcooking it can make it tough and dry.
- How to avoid it: Use a thermometer to check the chicken’s internal temperature. Once it reaches 165°F (74°C), it’s fully cooked and ready to shred. If you’re using a slow cooker, remove the chicken as soon as it’s done to prevent overcooking.
Mistake 2: Using the Wrong Type of Chicken
Not all cuts of chicken work the same way. Breasts cook quickly and are lean, while thighs are juicier and more forgiving if you cook them a little longer.
- How to avoid it: Decide what texture you prefer. If you want tender and moist chicken, use thighs. For a leaner option, stick with breasts but monitor cooking time closely.
Mistake 3: Not Blending the Soup Base Properly
If your soup ends up too chunky or the ingredients don’t blend well, it might not have the creamy texture you’re aiming for.
- How to avoid it: Use an immersion blender to puree a portion of the soup base. This helps create a smooth texture while keeping some chunks for variety. If you don’t have an immersion blender, carefully transfer some of the soup to a countertop blender and mix until smooth.
Mistake 4: Over-Seasoning or Under-Seasoning
Getting the flavor balance right is essential. Too much spice or salt can overwhelm the dish, while too little makes it bland.
- How to avoid it: Taste your soup as you cook. Start with small amounts of seasoning and adjust gradually. Remember, you can always add more, but it’s harder to fix over-seasoned soup.
Mistake 5: Choosing the Wrong Green Enchilada Sauce
Green enchilada sauce is the key flavor in this soup. If you pick one that’s too spicy or low in quality, it can throw off the whole dish.
- How to avoid it: If you’re buying store-bought sauce, read reviews or choose a brand you trust. For a homemade version, use fresh tomatillos, green chilies, and a mix of garlic and spices to control the flavor.
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FAQs
What’s the difference between salsa verde and green enchilada sauce?
Salsa verde and green enchilada sauce are similar but not the same. Both use green chilies and tomatillos as their base, but their textures and uses differ. Salsa verde is usually chunkier and thicker, with a fresh, bright flavor. It’s often served as a dip, topping, or condiment.
What can I use instead of enchilada sauce in soup?
If you don’t have enchilada sauce on hand, don’t worry—you can make a simple substitute or use similar ingredients. Here are a few options:
- Homemade Enchilada Sauce: Blend tomatillos, green chilies, garlic, onion, and some spices like cumin and chili powder. Simmer it to create a sauce.
- Salsa Verde: Use salsa verde as a direct substitute. It’s slightly chunkier but works well in soups.
- Tomatillo Puree: Blend fresh or canned tomatillos with garlic, onion, and green chilies to create a simple, tangy base.
How many calories are in a bowl of chicken enchilada soup from Chili’s?
A bowl of chicken enchilada soup from Chili’s contains about 380 calories per serving. This number can vary depending on the portion size and specific ingredients. The soup is relatively rich because of its creamy base, cheese, and flavorful enchilada sauce.
If you’re making green chicken enchilada soup at home, you can adjust the calories by using lighter ingredients. For example, opt for low-fat cream or Greek yogurt instead of heavy cream and reduce the amount of cheese.
Is green enchilada sauce the same as red enchilada sauce?
No, green enchilada sauce and red enchilada sauce are not the same. The main difference lies in their ingredients and flavor profiles:
- Green enchilada sauce is made with green chilies, tomatillos, garlic, and spices. It has a tangy, slightly spicy flavor with a bright and zesty taste.
- Red enchilada sauce uses red chilies or chili powder as the base, often with tomato paste or sauce. It has a deeper, earthier flavor and can range from mild to very spicy depending on the type of chili used.
Conclusion
Green chicken enchilada soup is a flavorful, comforting dish that’s easy to make and packed with rich, tangy flavors. It takes the classic taste of green enchiladas and transforms it into a hearty, creamy soup that’s perfect for any occasion. Whether you’re cooking for a cozy night in or feeding a group, this recipe is sure to impress.
The combination of shredded chicken, green enchilada sauce, and a creamy broth creates a balance of bold and comforting flavors. It’s also versatile—you can customize it to fit different tastes or dietary needs. From spicy toppings like jalapeños to creamy garnishes like avocado, the possibilities are endless.