Creamy Green Chicken Enchilada Soup: A Zesty Twist on a Comfort Classic

Escape the ordinary and dive into a bowl of this vibrant Green Chicken Enchilada Soup! While traditional red enchilada soup holds a special place in our hearts, this verdant variation offers a refreshing change with its bright, tangy flavors and rich, creamy texture. It’s packed with all your favorite chicken enchilada elements, transformed into a hearty, comforting soup that’s perfect for any occasion. Prepare to elevate your weeknight dinner routine and delight your taste buds with every spoonful.

If you’re a connoisseur of Mexican-inspired soups, you’re in for a treat. This Green Chicken Enchilada Soup stands proudly alongside favorites like Taco Soup or Creamy Chicken Tortilla Soup, offering a unique flavor profile that’s both familiar and exciting. It’s a celebration of bold Mexican cuisine, reimagined for your soup pot.

Discover the Allure of Green Chicken Enchilada Soup

For anyone who appreciates the vibrant, complex flavors of Mexican food, this Green Chicken Enchilada Soup is a must-try. I confess a deep affection for a good traditional Chicken Enchilada Soup, with its robust red sauce and comforting warmth. However, I often find myself craving the distinctive zest of green chiles and the creamy indulgence of cheese that characterize my favorite style of enchiladas. This soup is a delicious fusion, bringing together the best elements of those cheesy, chicken-filled green chile enchiladas into a soul-satisfying bowl. It truly is a match made in culinary heaven, offering a refreshing departure from the usual.

This recipe delivers a wonderfully thick and hearty soup, precisely how I prefer it. Its substantial consistency makes it a meal in itself, perfect for warding off a chill or satisfying a hungry family. However, personal preference varies, and the beauty of this soup lies in its adaptability. Should you desire a lighter texture, simply incorporate additional water or chicken broth until it reaches your ideal consistency. I typically serve it as is for dinner, but for any delightful leftovers, a splash of extra liquid during reheating ensures it remains perfectly smooth and enjoyable. This makes it an incredibly versatile dish, tailored to suit your mood and taste.

More than just a meal, this Green Chicken Enchilada Soup is an experience, a heartfelt embrace for all enchilada enthusiasts. It captures the essence of those beloved rolled tortillas but in a format that’s quicker to prepare and wonderfully spoonable. Each mouthful transports you to a cozy Mexican kitchen, filled with the aroma of roasted chiles and melting cheese. It’s the ultimate comfort food for anyone who cherishes the rich, authentic flavors of Mexico.

Key Ingredients for an Authentic Flavor

Crafting the perfect Green Chicken Enchilada Soup begins with understanding the role each ingredient plays. While the full list can be found in the recipe card below, let’s highlight some star players that truly make this soup shine.

• Masa Harina: The Secret to Depth and Texture

  If the term “masa harina” sounds unfamiliar, you’re not alone. Yet, it’s a staple in Mexican cooking and surprisingly easy to find in most major supermarkets, often in the ethnic foods aisle. Masa harina is essentially a finely ground flour made from dried corn kernels that have been treated with an alkaline solution (nixtamalized) and then dried. This process is what gives corn tortillas their unique flavor and pliability. In this soup, masa harina does more than just thicken; it imparts an authentic, subtle corn tortilla flavor throughout the entire dish, creating a depth that traditional flour or cornstarch simply can’t match. It’s the secret ingredient for that unmistakable Mexican culinary hug.

• Green Enchilada Sauce: The Heart of the Flavor

  The green enchilada sauce is paramount to this recipe, as its flavor will be the dominant note in your soup. While I’ve always used a high-quality store-bought green enchilada sauce for convenience and consistent results, the key is to choose a brand you genuinely enjoy. A good quality sauce will provide a balanced tang and a savory base that elevates the entire soup. If you’re feeling adventurous, you could even try making your own homemade green enchilada sauce for an extra layer of freshness and customization, allowing you to control the spice and herb balance.

• Green Chiles: Balancing Heat and Brightness

  My personal love for green chiles means I often opt for two cans in this recipe, ensuring a noticeable yet pleasing kick and a beautiful verdant hue. These small wonders, typically mild to medium in heat, infuse the soup with a quintessential Southwestern flavor profile—earthy, slightly smoky, and just a touch spicy. However, if you prefer a milder soup or are simply not as keen on intense chile flavor, feel free to scale back to just one can. Always remember that you can add more heat later with fresh jalapeños or a dash of hot sauce if desired, but it’s harder to remove it once it’s in!

• Spices: A Symphony of Mexican Flavors

  The spice blend in this soup is kept beautifully simple yet incredibly effective: a harmonious mix of chili powder, cumin, salt, and black pepper. These foundational spices are crucial for building the warm, aromatic base that defines Mexican cuisine. Chili powder brings a mild, savory depth, while cumin adds its distinctive earthy, slightly smoky notes. Salt and pepper, of course, are essential for seasoning and enhancing all other flavors. Feel empowered to customize this blend by adding other favorite Mexican spices, such as a pinch of dried oregano, a hint of smoked paprika, or a touch of ground coriander for an even richer and more complex flavor profile tailored to your preference.

• Cheese: The Ultimate Creamy Indulgence

  Cheese plays a dual role in this green enchilada soup, contributing both texture and richness. Shredded Monterey Jack cheese is our top choice for its excellent melting properties and mild, buttery flavor that beautifully complements the green chiles. Its creamy melt blends seamlessly into the soup, adding a lusciousness without overpowering other ingredients. Alongside this, a block of cream cheese is incorporated to truly transform the soup into an incredibly smooth, velvety, and irresistibly creamy concoction. The combination ensures every spoonful is a decadent experience, perfectly balancing the savory chicken and zesty green sauce.

• Chicken: Hearty Protein Perfection

  For convenience and superb texture, I highly recommend using cooked, shredded chicken in this recipe. It integrates flawlessly into the soup, providing satisfying protein in every bite. This is an excellent opportunity to utilize leftover chicken from a previous meal. Alternatively, a pre-cooked rotisserie chicken from the grocery store makes for an effortless shortcut, allowing you to skip the cooking step entirely. If you don’t have cooked chicken on hand, you can easily poach or pan-cook chicken breasts or thighs while the soup base simmers, shredding them just before adding them to the pot. This flexibility ensures your soup is always within reach, no matter your schedule.

Crafting Your Green Chicken Enchilada Soup: A Step-by-Step Guide

Creating this flavorful Green Chicken Enchilada Soup is a straightforward process, designed for delicious results with minimal fuss. Follow these steps to bring this comforting dish to life in your kitchen.

1. Step 1: Build the Aromatic Base. Begin by heating the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and sauté gently. Cook the onion for about 5 minutes, or until it has softened and turned translucent, releasing its sweet aroma. Next, stir in the minced garlic and cook for another minute until it becomes fragrant, taking care not to burn it. This aromatic foundation is key to a rich soup. Finally, pour in the chicken broth, bringing the mixture to a gentle simmer.

2. Step 2: Prepare the Masa Harina Slurry. In a separate bowl, combine 2 cups of water with the masa harina. Whisk this mixture vigorously until it is completely smooth and free of any lumps. This step is crucial for achieving a silky, lump-free soup. The masa harina will act as both a thickener and a flavor enhancer, imparting that authentic corn tortilla taste.



3. Step 3: Combine and Simmer for Flavor. Pour the masa harina mixture into the soup pot, along with the remaining cup of water, the full can of green enchilada sauce, and both cans of diced green chiles. Stir everything together thoroughly. Now, season the soup with the salt, chili powder, cumin, and pepper to taste, adjusting quantities as you like. Allow this glorious mixture to simmer over medium-low heat, stirring occasionally, for 30-40 minutes. This simmering time is important as it allows the masa harina to fully cook and the flavors to meld and deepen, transforming into a thick, harmonious soup.

4. Step 4: Incorporate the Cheeses. Once the soup has thickened to your liking, reduce the heat to low. Add the shredded Monterey Jack cheese and the cream cheese to the pot. Using a whisk, stir continuously until both cheeses are completely melted and smoothly incorporated into the soup. This step adds incredible richness and a luxurious, creamy texture that makes this soup truly decadent. Keep whisking to ensure no lumps remain from the cream cheese, resulting in a perfectly uniform consistency.



5. Step 5: Add Chicken and Serve. Finally, stir the cooked, shredded chicken into the pot. Continue to cook for a few more minutes, just long enough for the chicken to warm through completely. There’s no need to cook it further, as it’s already pre-cooked. Taste and adjust any seasonings if necessary. Once ready, ladle the hot soup into bowls and serve immediately. This soup is delightful on its own, but truly shines when adorned with your favorite toppings.

Expert Tips for Your Best Green Chicken Enchilada Soup

Achieving the perfect bowl of Green Chicken Enchilada Soup is easy with a few simple tips and tricks:

• Managing Thickness: This soup naturally thickens as it cools, due to the masa harina and cheeses. If you prefer a thinner consistency, or find your leftovers have become too thick, simply add more chicken broth or water a little at a time until you reach your desired texture. Stir well and reheat gently.
• Make it Vegetarian: This recipe is incredibly versatile! To transform it into a delicious vegetarian meal, substitute the chicken broth with vegetable broth. For protein, you can add canned black beans or pinto beans (rinsed and drained), corn, or even roasted vegetables like bell peppers and zucchini. This makes it a fantastic option for meatless Mondays or for guests with dietary preferences.
• Storage and Reheating: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, especially if using a microwave, you may notice it has thickened considerably. Don’t worry! Just add a splash of chicken broth or water to thin it out before heating it on the stovetop over low heat or in the microwave until warmed through. Freezing is also an option; store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating and thinning as needed.

Customizing Your Green Chicken Enchilada Soup

One of the joys of cooking is making a recipe your own. This Green Chicken Enchilada Soup offers plenty of room for creative customization:

• Spice It Up (or Down): If you crave more heat, consider adding a pinch of cayenne pepper, a dash of your favorite hot sauce, or a few slices of fresh or pickled jalapeños or serrano peppers to the pot. For less heat, stick to one can of mild green chiles and omit any additional spicy garnishes.
• Alternative Proteins: While chicken is classic, this soup base would also be fantastic with other proteins. Try it with cooked, shredded pork (carnitas style would be amazing!), ground turkey, or even shrimp for a seafood twist. Ensure any raw meat is fully cooked before adding it to the simmering soup.
• Cheese Variations: Experiment with different melting cheeses! Pepper Jack will add a spicier kick, while a blend of Mexican cheeses can offer more complexity. A sharp cheddar could also work, though it might change the overall flavor profile slightly.
• Topping Extravaganza: The toppings are where this soup truly comes alive! Beyond the suggested cheese and tortilla chips, consider fresh diced avocado or a dollop of guacamole, a spoonful of vibrant pico de gallo, a squeeze of fresh lime juice for brightness, a sprinkle of cotija cheese, or a drizzle of Mexican crema. Each addition brings another layer of texture and flavor, making every bowl a personalized masterpiece.

Explore More Comforting Soup Recipes

If you’ve enjoyed this delightful Green Chicken Enchilada Soup, you’re likely a fellow soup aficionado! Here are a few more comforting recipes to warm your soul and inspire your next meal:

• Creamy Turkey Noodle Soup
• Slow Cooker Cheeseburger Soup
• Hearty Crockpot Potato Soup
• Flavorful Black Bean and Ham Soup

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Green Chicken Enchilada Soup

★★★★★
5 from 1 vote

Author:
Deborah Harroun

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

Servings:
6 servings

Course:
Soup

Cuisine:
Mexican

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A delightful alternative to classic red enchilada soup, this creamy Green Chicken Enchilada Soup is brimming with your favorite chicken enchilada flavors. Garnish with cheese and tortilla chips for an explosion of taste!

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 3 cups water*, divided
• 1 cup masa harina
• 1 (10 oz) can green enchilada sauce
• 2 (4 oz) each cans diced green chiles
• 1 teaspoon salt
• 1 teaspoon Chile powder
• 1 teaspoon cumin
• Pepper to taste
• 4 oz shredded Monterey Jack cheese
• 4 oz cream cheese
• 2 cups cooked, shredded chicken
• Optional toppings – more cheese, crushed tortilla chips, sour cream, fresh cilantro, jalapeños, etc.

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth.

   (Ingredients: 1 tablespoon olive oil, 1/2 cup chopped onion, 1 clove garlic, 1 quart chicken broth)

2. Combine 2 cups of the water with the masa harina, whisking until smooth. Pour into the pot, along with the remaining cup of water, green enchilada sauce, and diced green chiles. Season with salt, Chile powder, cumin, and pepper to taste.

   (Ingredients: 3 cups water*, 1 cup masa harina, 1 (10 oz) can green enchilada sauce, 2 (4 oz) each cans diced green chiles, 1 teaspoon salt, 1 teaspoon Chile powder, 1 teaspoon cumin, Pepper)

3. Cook for 30-40 minutes over medium-low heat, or until the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
4. Stir in the shredded Monterey Jack cheese and the cream cheese. Cook until both cheeses have completely melted, whisking as needed to ensure a smooth, creamy texture, about 10 minutes. Stir in the cooked, shredded chicken and continue to cook until the chicken is thoroughly warmed through.

   (Ingredients: 4 oz shredded Monterey Jack cheese, 4 oz cream cheese, 2 cups cooked, shredded chicken)

5. Serve hot, topped with additional desired garnishes such as more cheese, crushed tortilla chips, a dollop of sour cream, fresh cilantro, or sliced jalapeños.

   (Ingredients: Optional toppings – more cheese, crushed chips, sour cream, cilantro, jalapeños, etc.)

Recipe Notes:

*This soup will continue to thicken upon standing. If you prefer a thinner soup, you can add more water or chicken broth when serving or reheating to achieve your desired consistency.

Nutrition information is provided as an estimate only. Variations in brands and products can alter the counts. Any nutritional information should be used as a general guide and does not include optional toppings.

Nutrition Information

Serving: 1 serving

Calories: 368 kcal (18%)

Carbohydrates: 25g (8%)

Protein: 27g (54%)

Fat: 19g (29%)

Saturated Fat: 8g (50%)

Polyunsaturated Fat: 5g

Trans Fat: 0g

Cholesterol: 86mg (29%)

Sodium: 1245mg (54%)

Fiber: 2g (8%)

Sugar: 2g (2%)

Keywords: enchilada soup, green chicken enchilada soup, green enchilada soup, Mexican soup, creamy soup, chicken soup, weeknight dinner