Green Chili Chicken Enchilada Soup Recipe

When it comes to comfort food that satisfies the soul, few dishes can compete with the cozy, hearty nature of a bowl of soup. Among the many flavorful options, Green Chili Chicken Enchilada Soup stands out as a uniquely bold and warming choice. It combines all the flavors we love in traditional enchiladas-savory chicken, spicy green chilies, and a creamy broth-with the convenient ease of a soup that’s perfect for any season. Whether you’re looking for a quick weeknight dinner or something to impress at a gathering, this soup does the trick. It’s bursting with flavor, a little kick of heat, and a rich, comforting texture that you’ll want to come back to time and time again.

The best part? You can tweak it to your liking, making it a versatile dish that’s as easy or as complicated as you want to make it. So grab your apron, and let’s dive into this mouth-watering recipe!

Green Chili Chicken Enchilada Soup Recipe

This Green Chili Chicken Enchilada Soup is a fantastic option for anyone craving a meal that is both comforting and packed with bold flavors. It’s easy to make and comes together in less than an hour. Here’s a breakdown of the recipe so you can create your own version at home:

Ingredients Needed

• Boneless, skinless chicken breast or thighs – You’ll need about 2 cups of shredded chicken. This can either be cooked fresh or repurposed from leftover rotisserie chicken.
• Olive oil – For sautéing the vegetables and adding a bit of richness to the broth.
• Onion – A medium yellow onion, finely chopped, adds sweetness and depth.
• Garlic – 4 cloves, minced. Garlic is essential to creating that bold, aromatic base for the soup.
• Canned green chilies – These are key to the ’green chili’ flavor in this recipe. You’ll need one can of diced green chilies.
• Canned diced tomatoes – Adding a bit of acidity and a rich color to the soup, you’ll need one can of diced tomatoes.
• Chicken broth – This is the base of your soup. Go for low-sodium chicken broth for a healthier, customizable flavor.
• Cream cheese – This gives the soup its creamy texture. A block of full-fat cream cheese will melt perfectly into the broth.
• Corn tortillas – These will be cut into strips and added to the soup, giving it that authentic enchilada texture.
• Cumin, chili powder, and paprika – These spices are essential for building layers of flavor and providing a smoky kick.
• Salt and pepper – To taste.
• Toppings – The best part! You can choose from shredded cheese, sour cream, cilantro, avocado, or a squeeze of lime to garnish your soup. Tortilla strips also add a delightful crunch.

Cooking Instructions

Making this soup is a straightforward, simple process. Here’s how you do it:

1. Prepare The Chicken

   • If you’re using uncooked chicken, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
   • Season your chicken with salt, pepper, and a sprinkle of cumin and chili powder. Sear the chicken for about 6-7 minutes per side until golden and cooked through. Remove from the pot and set aside to cool. Shred it once it’s cool enough to handle.
   • If using leftover chicken or rotisserie chicken, simply shred it and set it aside.

2. Cook The Aromatics

   • In the same pot, add another tablespoon of olive oil, then sauté the chopped onion for about 4-5 minutes until soft and translucent.
   • Add the minced garlic and cook for another minute until fragrant.

3. Add The Rest Of The Ingredients

   • Stir in the green chilies, diced tomatoes, chicken broth, and the seasonings (cumin, chili powder, paprika, salt, and pepper).
   • Bring the mixture to a simmer, letting it cook for about 10 minutes to combine the flavors.

4. Add The Cream Cheese

   • Cut the cream cheese into chunks and stir it into the soup. Allow it to melt completely, creating a creamy, rich texture.

5. Incorporate The Chicken And Tortillas

   • Add the shredded chicken to the pot, followed by the corn tortilla strips. These will break down during cooking, thickening the soup and adding a lovely texture.
   • Stir everything together and let it simmer for another 10-15 minutes, allowing the flavors to meld and the tortillas to soften.

6. Finish With Toppings

   • Serve the soup hot with your choice of toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, or crispy tortilla strips.

Ingredient Insights

Let’s break down why these ingredients work so well together:

• Chicken: The heart of this soup. Using tender, flavorful chicken breast or thighs adds protein and body to the soup. It also soaks up all the spices and flavors, making every bite delicious.
• Green Chilies: These canned chilies provide that distinct Southwestern kick. They aren’t overwhelmingly spicy but have enough heat to make the soup exciting without overpowering your taste buds.
• Cream Cheese: While cream cheese might not be a traditional enchilada ingredient, it gives the soup that creamy richness that balances out the heat from the chilies and spices. It’s the key to achieving a smooth, velvety broth.
• Tortillas: The corn tortillas not only enhance the texture but also give a nod to the ’enchilada’ concept. As they cook, they break apart, naturally thickening the soup and adding a slight chewiness.
• Spices: The cumin, chili powder, and paprika are the backbone of this soup’s flavor profile. They add depth, smokiness, and a warmth that make this soup irresistible.

Expert Tips

• Shredding Chicken: If you’re using cooked chicken breasts, you can speed up the shredding process by using a hand mixer. Just place the chicken in a mixing bowl and beat it on low speed for a few seconds. It shreds beautifully and quickly.
• Make It Spicy: If you prefer a spicier kick, add a diced jalapeño or use spicy green chilies. You can also add a dash of hot sauce when serving.
• Control the Creaminess: If you want a lighter version of the soup, swap the cream cheese for a lower-fat alternative or use Greek yogurt when serving for a creamy texture without the heaviness.
• Soup Consistency: If the soup turns out too thick, simply add more chicken broth until you reach your desired consistency. Conversely, let it simmer longer if you prefer a thicker, stew-like soup.

Recipe Variations

One of the best things about this Green Chili Chicken Enchilada Soup is its versatility. You can make it your own in several ways:

• Add Vegetables: Throw in some diced bell peppers, corn, or even zucchini to add more texture and flavor to your soup.
• Make It Vegan: Swap the chicken for plant-based proteins like tofu, tempeh, or jackfruit. Replace the cream cheese with a dairy-free option like coconut cream or cashew cream for a vegan-friendly dish.
• Make It a ’Stew’: If you like a thicker, stew-like consistency, you can reduce the amount of broth and add more tortilla strips to create a heartier meal.
• Change the Meat: If you’re not a fan of chicken, try using turkey, beef, or even shredded pork for a different spin on the dish.

Final Words

This Green Chili Chicken Enchilada Soup is the kind of recipe you’ll make again and again because it’s so adaptable, satisfying, and downright delicious. The layers of flavor are deep, from the aromatic onions and garlic to the spiced broth and creamy finish. It’s comforting yet vibrant, making it a perfect year-round dish.

It’s also great for meal prepping. The soup stores well in the fridge for up to 3 days, and the flavors just get better as it sits. You can even freeze it for later, making it an easy, ready-to-go meal on busy days.