Green Chile Enchilada Soup Recipe

If you’re looking for a warm, comforting bowl of goodness that hits all the right flavor notes, look no further than Green Chile Enchilada Soup. This dish is the perfect fusion of everything we love about enchiladas-rich, savory, slightly spicy-and a hearty, soothing soup. Whether you’re winding down after a long day, hosting a cozy dinner, or simply craving a taste of something southwestern, this soup brings it all to the table.

The green chile gives this soup its unique zing, while the enchilada sauce provides the depth of flavor that’s both tangy and savory. With layers of spices and a creamy finish, every spoonful is a blend of comfort and excitement. And the best part? It’s not only delicious but also incredibly easy to make, especially if you keep some of these ingredients on hand for a quick weeknight meal.

So, grab your apron and let’s dive into a recipe that’s sure to impress!

This Green Chile Enchilada Soup recipe is so easy to make and packed with flavor. It’s a one-pot wonder that combines the goodness of enchiladas with the simplicity of soup. You’ll be able to whip this up in no time, and it’s perfect for feeding a crowd or just savoring yourself.

Ingredients Needed

Here’s what you’ll need to make this delicious soup:

Chicken Breast or Rotisserie Chicken: You can use cooked chicken breast or a store-bought rotisserie chicken. The latter will save you time and still pack in the flavor!
Green Chiles: This is the star ingredient. You can use canned diced green chiles or even fresh, depending on your heat tolerance.
Enchilada Sauce: A good quality green enchilada sauce will bring in a tangy depth of flavor. If you’re feeling adventurous, try making your own!
Chicken Broth: For a rich base that balances the soup’s flavors and helps it to simmer beautifully.
Garlic: Fresh garlic gives the soup a nice, aromatic kick.
Onion: Adds a savory base flavor to the soup.
Heavy Cream: This is essential for a smooth and creamy texture that turns the soup into a rich, velvety treat.
Tortilla Chips: You’ll need these for both texture and that satisfying crunch!
Shredded Cheese: A mix of cheddar and Monterey Jack gives the soup the cheesy finish we all crave.
Cilantro: Adds a fresh, herbaceous note to the final dish.
Spices: Ground cumin, paprika, and a pinch of cayenne pepper give the soup its warmth and balanced spice.

Cooking Instructions

Now, let’s get to the fun part-cooking! Here’s a step-by-step guide to making the best Green Chile Enchilada Soup.

Prep the Chicken: If you’re using raw chicken, season the chicken breasts with a pinch of salt, pepper, cumin, and paprika. Then cook them in a pot over medium heat until browned and cooked through (about 7-10 minutes per side). Once cooked, shred the chicken into bite-sized pieces using two forks.
Sauté the Aromatics: In the same pot, add a tablespoon of olive oil. Sauté the chopped onions and garlic until softened and fragrant, about 3-5 minutes. You’ll start to smell the richness of the spices.
Simmer the Soup: Add the diced green chiles, enchilada sauce, and chicken broth to the pot. Stir in the cumin, paprika, cayenne pepper, and a pinch of salt and pepper. Bring the soup to a simmer over medium heat and cook for about 15-20 minutes, allowing the flavors to meld together.
Add the Cream: Lower the heat and stir in the heavy cream. This will give the soup its signature creaminess and smooth texture. Let it simmer for another 5 minutes.
Add the Chicken: Toss the shredded chicken back into the pot and give it a good stir. Allow everything to heat through for another 5-10 minutes, making sure the soup is piping hot.
Serve: Ladle the soup into bowls. Top with a generous handful of shredded cheese, tortilla chips, and fresh cilantro for that added crunch and color.

Ingredient Insights

Let’s break down a few key ingredients and see why they’re essential to this dish:

Green Chiles: Green chiles are mild to medium in heat and bring a fresh, grassy flavor. They’re essential for creating that southwestern vibe in your soup. If you’re a fan of heat, you can opt for roasted poblano peppers or even hatch chiles, which have a richer flavor profile.
Enchilada Sauce: You might wonder if using red enchilada sauce could work instead of green. While it’s possible, green enchilada sauce is lighter and tangier, which complements the chiles perfectly and prevents the soup from becoming too heavy.
Heavy Cream: A luxurious ingredient that adds a silky, smooth texture to the soup. It cuts through the spice and balances out the acidity of the tomatoes in the enchilada sauce.
Tortilla Chips: These aren’t just a garnish! Crumbled tortilla chips add a lovely crunch and absorb some of the broth, making each bite satisfying.

Expert Tips

Make it Spicy: If you like your soup with a little more heat, try adding a sliced jalapeño or a dash of hot sauce. Just be mindful to taste as you go, as it’s easy to overshoot the spice level!
Creamy or Brothy?: Adjust the amount of cream based on how creamy you want the soup. Add less for a more broth-forward dish or more for a richer, creamier finish.
Toppings Matter: The toppings are everything! Try sour cream, avocado slices, or even a squeeze of lime for some extra brightness. If you want an even heartier version, serve with a side of cornbread.
Don’t Skimp on the Cheese: A nice melty layer of cheese is the cherry on top for this soup. Use a combo of sharp cheddar and Monterey Jack for maximum flavor and meltability.

Recipe Variations

While this green chile enchilada soup is already packed with flavor, there are a few ways you can tweak it to suit your tastes or dietary preferences:

Vegetarian Option: Skip the chicken and substitute with black beans, corn, and extra green chiles for a delicious vegetarian version.
Vegan Version: To make it vegan, use coconut milk or oat cream in place of the heavy cream, and swap the chicken for plant-based protein like tofu or jackfruit.
Spicy Enchilada Soup: If you want a serious heat boost, try adding a few diced serrano peppers or even some chipotle in adobo sauce for a smoky kick.
Slow Cooker Option: If you have a bit more time, toss all your ingredients (except the cream and toppings) into a slow cooker and let it cook on low for 4-6 hours. Then stir in the cream just before serving for that rich finish.

Final Words

This Green Chile Enchilada Soup is a classic example of comfort food that’s surprisingly easy to make but doesn’t compromise on flavor. Whether you’re in the mood for something spicy, creamy, or both, this dish has got you covered. The layers of flavor from the green chiles, enchilada sauce, and creamy base come together perfectly, creating a warm and satisfying meal.

Plus, it’s highly customizable! You can tweak it to fit your taste preferences, dietary needs, or just use up whatever ingredients you have in your kitchen. Whether you enjoy it with a crunchy topping, a side of cornbread, or a dollop of sour cream, this recipe will soon be a staple in your culinary rotation.

Green Chile Enchilada Soup Recipe