When the weather turns chilly or you just need a hug in a bowl, there’s nothing quite like a delicious, steaming soup. And let me tell you, my Green Enchilada Chicken Soup is an absolute game-changer! It’s got all those cozy, comforting vibes but with a zesty, flavorful kick that really wakes up your taste buds. I whipped this up one night when I was totally wiped out but still wanted something hearty and super tasty for dinner. It came together so fast, and the whole family went wild for it. Seriously, it’s become a staple in our house!
Why You’ll Love This Green Enchilada Chicken Soup
This soup is an absolute winner for so many reasons! It’s the kind of meal that just makes everything better:
- So Easy, So Fast: Seriously, you can have it on the table in under an hour, perfect for those crazy weeknights!
- Zesty & Flavorful: The green chilies and spices give it this incredible, warming kick that’s just *delicious*.
- Pure Comfort: It’s that perfect cozy meal that hugs you from the inside out.
- Hearty & Filling: Packed with tender chicken and a satisfying broth, it really hits the spot.
- Simple Ingredients: You probably have most of what you need right in your pantry!
- A Guaranteed Hit: Even the pickiest eaters in my family go crazy for this one!
Gather Your Ingredients for Green Enchilada Chicken Soup
Alright, let’s get our kitchen prepped for this dream soup! You won’t believe how simple it is to pull this off. Here’s what you’ll need to grab:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts – I usually grab these from the grocery store, but chicken thighs work too if you’ve got ‘em!
- 1 medium onion, chopped – pretty standard yellow or white onion is perfect here.
- 2 cloves garlic, minced – don’t be shy with the garlic, it makes everything better!
- 1 (15 ounce) can diced tomatoes, undrained – I like to get the petite diced ones, they break down nicely.
- 1 (10 ounce) can diced tomatoes with green chilies, undrained – this is where that signature flavor really starts!
- 1 (4 ounce) can chopped green chilies – if you like it spicier, maybe grab two cans, just sayin’
- 4 cups chicken broth – low sodium is great so you can control the salt yourself!
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste – season as you go, my friends!
- 1 cup shredded Monterey Jack cheese – or a Mexican blend if that’s what you have on hand!
- 1/2 cup sour cream – full fat gives the best creamy texture!
- 1/4 cup chopped fresh cilantro – this is such a bright, fresh finish.
See? Nothing too crazy! These are all pantry staples for me, or at least easy to find. I always have extra cans of these diced tomatoes and chilies because this soup pops up on our menu so often! It’s almost as easy as whipping up a quick white bean soup or our go-to anti-inflammatory chicken soup.
Step-by-Step Guide to Making Green Enchilada Chicken Soup
Alright, let’s get cooking! This soup is a breeze, honestly. Just follow these simple steps and you’ll be scooping up deliciousness in no time.
Searing the Chicken for Flavor
First things first, get your big soup pot or Dutch oven nice and warm over medium heat with that olive oil. Pop in those chicken breasts – don’t crowd the pan, give them a little room so they actually *sear* instead of steam! Brown them up good on both sides. This step is key, folks; it locks in moisture and builds a fantastic flavor foundation for the whole soup. Once they look gorgeous, take ’em out and set them aside for a bit. Think of this like getting a head start on a dish like garlic butter chicken and potatoes – that initial sear makes all the difference!
Building the Flavor Base
Now, into that same pot, toss in your chopped onion. Let those cook down until they get nice and soft and a little see-through, usually about 5 minutes. Then, add your minced garlic and stir it around for just about a minute until you can really smell that amazing aroma. Careful not to burn the garlic – burnt garlic is just sad soup!
Simmering to Perfection
Time to get everything else in! Dump in those diced tomatoes (juice and all!), the diced tomatoes with green chilies, the chopped green chilies, and pour in all that chicken broth. Give it a good stir, making sure to scrape up any tasty bits stuck to the bottom of the pot from searing the chicken. Whisk in your cumin, chili powder, and oregano. Bring all of that up to a nice rolling boil. Then, sneak those browned chicken breasts back into the pot. Lower the heat so it’s just gently bubbling, pop on the lid, and let it simmer away for about 20 minutes. This lets all those flavors get to know each other and makes sure the chicken is cooked perfectly through, just like when you’re making something that needs perfectly shredded chicken, like shredded chicken rice stuffed peppers.
Shredding and Finishing the Soup
Once the chicken is cooked, carefully take it out of the pot. Now, this is the fun part – use two forks to shred that chicken into bite-sized pieces. It should come apart super easily! Toss the shredded chicken right back into that flavorful broth. Give it a taste and season with salt and pepper until it’s just right for you. Ladle it into bowls, and top it off with that shredded cheese, a dollop of cool sour cream, and a sprinkle of fresh cilantro. It’s like a little party in every bowl!
Tips for the Best Green Enchilada Chicken Soup
Okay, so this soup is already pretty fantastic, but I’ve picked up a few tricks along the way to make it absolutely *perfect* every single time. Trust me, these little things make a big difference!
Want more heat? Don’t be shy with those green chilies! You can totally add another can, or even a pinch of cayenne pepper if you’re feeling brave. And if you’re short on time, using shredded rotisserie chicken is a total lifesaver – it’s already cooked and seasoned, so it’s even faster!
Here are a couple of other things I love to do: Make sure your chicken broth is good quality; it really adds to the overall flavor. And for extra creaminess and that rich, comforting feel, I always go for full-fat sour cream and cheese. It’s not a diet soup, after all! It makes it almost as comforting as a big bowl of garlic herb potato soup or our famous creamy chicken parmesan soup.
Oh, and don’t forget to taste and adjust your seasonings at the end! Salt and pepper levels can really vary depending on your broth and chilies, so a quick taste test before serving is essential. It’s these little touches that make it taste like you’ve been simmering it for hours, kind of like our Thai coconut chicken soup where the spices have to meld!
Serving Suggestions for Green Enchilada Chicken Soup
This soup is fantastic all on its own, but serving it with a few extras really makes it a complete meal! My absolute favorite thing to pair with it is some crunchy tortilla chips – perfect for scooping up every last savory drop. We also love serving it with warm, soft cornbread, or even better, some quick and easy taco rice bowls on the side if we’re feeling extra hungry. Honestly, anything that has a bit of that delicious Mexican flair works perfectly. You could even whip up some fun air fryer tacos to go with it!
Storing and Reheating Your Green Enchilada Chicken Soup
Got leftovers? Lucky you! This Green Enchilada Chicken Soup actually tastes even better the next day. Just pop it into an airtight container and pop it in the fridge. It’ll keep nicely for about 3-4 days. When you’re ready to reheat, I like to do it gently either on the stovetop over medium-low heat, stirring occasionally, or carefully in the microwave. Just make sure it’s heated all the way through for safety and maximum flavor!
Frequently Asked Questions about Green Enchilada Chicken Soup
Got questions about this amazing Green Enchilada Chicken Soup? I get it, sometimes a recipe sparks curiosity! Here are a couple of things people often ask, plus a little extra info for ya!
Can I make this soup vegetarian?
You absolutely can! To make this a vegetarian delight, just swap out the chicken broth for vegetable broth and omit the chicken altogether. You could add extra beans, corn, or even some cubed sweet potatoes for heartiness. It’ll still have that fantastic enchilada flavor! It’s a great base if you’re looking for more veggie-friendly meals, kind of like how we adapt things for quick keto spinach wraps.
How can I make this soup thicker?
If you like a really thick, hearty soup, there are a couple of easy ways to do that. You can mash some of the beans or tomatoes against the side of the pot with your spoon, or whisk together a tablespoon of cornstarch with a little cold water and stir that into the simmering soup. Let it cook for a couple more minutes, and it’ll thicken right up! It’s a simple trick, much like getting our chicken parmesan zucchini boats to hold their shape!
Can I use rotisserie chicken instead of fresh?
Oh, 100%! Using shredded rotisserie chicken is my secret weapon for even faster prep. Just shred about 2 cups of rotisserie chicken and add it in step 5 when you’d normally return the cooked chicken. It saves you that extra cooking step and is already perfectly seasoned. Super convenient, right?
How long will leftovers for this Green Enchilada Chicken Soup last?
This soup is one of those magical dishes that tastes even better the next day! Stored in an airtight container in the refrigerator, it should stay delicious for about 3 to 4 days. Perfect for lunches or another cozy dinner!
Nutritional Information
Now, I always like to mention that the nutritional info for any recipe can vary a bit depending on exactly what you use and how much you dish out. But, based on my usual cooking of this Green Enchilada Chicken Soup, a serving (about 1.5 cups) typically breaks down to:
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
It’s a really satisfying meal, and honestly, packed with protein! If you’re looking for other great protein-packed options, you should totally check out my high-protein meals list for more ideas!
Share Your Green Enchilada Chicken Soup Creation!
I absolutely LOVE hearing from you all! If you make this Green Enchilada Chicken Soup, please, please, please drop a comment below and tell me how it turned out for you. Did you add extra chilies? Did your family gobble it up? I also love seeing your photos, so feel free to tag me on social media! Your feedback and pictures truly make my day and help others discover how amazing this soup is. You can always find out more about me over on my about me page, or if you have any questions, just hit up my contact page!
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Green Enchilada Chicken Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful chicken soup with green enchilada sauce and spices.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can chopped green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on both sides. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, diced tomatoes with green chilies, chopped green chilies, chicken broth, cumin, chili powder, and oregano. Bring to a boil.
- Return chicken to the pot. Reduce heat, cover, and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it with two forks. Return shredded chicken to the pot.
- Season with salt and pepper to taste.
- Ladle soup into bowls. Top with shredded Monterey Jack cheese, sour cream, and chopped cilantro.
Notes
- For a spicier soup, add an extra can of green chilies or a pinch of cayenne pepper.
- You can substitute shredded rotisserie chicken for cooking the chicken breasts.
- Serve with tortilla chips or cornbread for a complete meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: green enchilada chicken soup, chicken soup, enchilada soup, mexican soup, comfort food, easy soup