Welcome to a culinary journey that promises to redefine your perception of comfort food. While the traditional red enchilada soup holds a special place in many hearts, prepare to be captivated by this vibrant Green Chicken Enchilada Soup. It’s a spectacular dish bursting with all your favorite chicken enchilada flavors, reimagined into a heartwarming, creamy soup. Garnish generously with shredded cheese, crispy tortilla strips, and fresh cilantro for an explosion of taste that will have everyone asking for seconds!
If you have a passion for Mexican-inspired soups, you’re in for a treat. Beyond this incredible green enchilada soup, you might also enjoy exploring other delightful options like our savory Taco Soup or the rich and velvety Creamy Chicken Tortilla Soup. Each offers a unique twist on beloved Mexican flavors, perfect for any occasion.
Beyond the Red: The Allure of Green Chicken Enchilada Soup
For aficionados of Mexican cuisine, this Green Chicken Enchilada Soup is an absolute revelation. While many are familiar with and adore the traditional Chicken Enchilada Soup, this recipe offers a refreshing and equally satisfying alternative. My inspiration stemmed from my deep love for green enchiladas – those irresistible creations brimming with tender chicken, generous amounts of cheese, and the distinctive zest of green chiles. The combination of these ingredients, transformed into a comforting soup, is simply unparalleled.
What sets this green version apart is its bright, tangy flavor profile, derived primarily from green chiles and often tomatillos in the sauce. Unlike the deeper, sometimes spicier notes of red chili sauce, green enchilada sauce brings a lighter, more herbaceous quality that truly shines in a soup. It’s a perfect balance of savory chicken, creamy cheese, and a hint of piquant heat, making it an ideal choice for a satisfying meal any day of the week.
Achieving the Perfect Harmony: Consistency and Texture
I personally gravitate towards a thick, substantial soup, and this recipe delivers just that. Its hearty consistency ensures every spoonful is packed with flavor and texture, making it incredibly satisfying. However, personal preference varies, and the beauty of this soup lies in its adaptability. Should you prefer a thinner consistency, simply adjust by adding more water or chicken broth until it reaches your desired texture. I often prepare it thick for the initial serving, but if we have the pleasure of enjoying leftovers, I find that a little extra liquid helps rejuvenate its perfect flow.
The secret to this soup’s delightful body is a special ingredient called masa harina, which not only thickens the soup but also infuses it with an authentic corn tortilla flavor. This subtle addition elevates the entire dish, creating a more cohesive and deeply flavored experience that mimics the essence of a true enchilada. Whether served as a hearty main course or a comforting starter, its rich texture and robust flavor profile make it an instant favorite for any enchilada enthusiast.
The Heart of the Bowl: Key Ingredients Explained
Before you begin, it’s always a good idea to familiarize yourself with the full ingredient list in the detailed recipe card below. Understanding each component will help you achieve the best possible flavor and texture in your Green Chicken Enchilada Soup.
- Masa Harina: If this ingredient is new to you, you’re not alone! Masa harina is essentially dehydrated corn dough, finely ground. While it’s the primary ingredient for making corn tortillas, it serves a dual purpose in this soup: it acts as an excellent thickener, imparting a wonderfully rich body, and, more importantly, it infuses the entire soup with an authentic, subtle corn tortilla flavor. This adds a depth that flour or cornstarch simply cannot replicate. You can typically find masa harina in the baking aisle or international foods section of most major supermarkets. Don’t skip it – it’s key to the soup’s unique character!
- Enchilada Sauce: For ultimate convenience, this recipe primarily uses store-bought green enchilada sauce. The quality and flavor of your chosen sauce will significantly impact the final taste of your soup, so pick a brand you genuinely enjoy. Look for sauces with a vibrant green color and a good balance of tang and mild heat. If you’re feeling adventurous and want to elevate the flavor even further, consider making a homemade green enchilada sauce using roasted tomatillos and green chiles for an incredibly fresh and authentic taste.
- Green Chiles: My personal love for green chiles means this recipe calls for two cans to truly enhance that signature green chile flavor. However, I understand that not everyone shares the same enthusiasm for chiles, or perhaps prefers a milder heat profile. If you’re less of a fan, or simply want to dial down the chile intensity, feel free to reduce the quantity to just one can. You can use mild or medium diced green chiles based on your preference. Hatch chiles, when in season, offer a fantastic, smoky kick.
- Spices: The foundational spice blend for this soup is simple yet effective, featuring chile powder, cumin, salt, and black pepper. This combination provides a warm, earthy base that complements the green chiles beautifully. Don’t hesitate to customize this blend to your liking! For added depth, you could incorporate a pinch of dried oregano (preferably Mexican oregano), a touch of coriander, or even a subtle hint of smoked paprika for a richer aroma. Always taste and adjust as you go to achieve your perfect balance.
- Cheese: We highly recommend Monterey Jack cheese for its exceptional melting properties and mild, creamy flavor, which blends seamlessly into the soup. However, any good melting cheese will work well; consider pepper jack for a little extra spice, or a blend of Mexican cheeses. Crucially, this recipe also incorporates cream cheese. The cream cheese is what truly transforms the soup into a lusciously smooth, thick, and incredibly creamy concoction, adding a delightful richness that is hard to resist.
- Chicken: Cooked, shredded chicken is the backbone of this hearty soup. Using pre-cooked chicken makes this recipe incredibly fast and convenient. Excellent options include leftover roasted or boiled chicken, or a store-bought rotisserie chicken, which adds fantastic flavor with minimal effort. Alternatively, you can poach or bake some chicken breasts or thighs while the soup base is simmering, then shred them to add in at the end. Whichever method you choose, ensure your chicken is tender and shredded for optimal texture in the soup.
Crafting Your Bowl of Bliss: Step-by-Step Preparation
Creating this Green Chicken Enchilada Soup is a straightforward process, designed to bring maximum flavor with manageable steps. Follow these instructions closely for a perfect, comforting bowl every time.
STEP 1: Sauté the Aromatics. Begin by heating the olive oil in a large, heavy-bottomed soup pot or a Dutch oven over medium heat. Once shimmering, add the chopped onion and cook until it becomes translucent and soft, which usually takes about 5 minutes. Next, stir in the minced garlic. Cook for just another minute, until the garlic becomes fragrant, being careful not to let it brown, as this can impart a bitter taste.
STEP 2: Introduce the Broth. Pour the chicken broth into the pot with the sautéed aromatics. Give it a good stir, ensuring all the delicious bits from the bottom of the pot are scraped up and incorporated into the liquid. This process, known as deglazing, adds another layer of flavor to your soup base.
STEP 3: Prepare the Masa Harina Slurry. In a separate bowl, combine 2 cups of the specified water with the masa harina. Whisk vigorously until the mixture is completely smooth and free of any lumps. This slurry is crucial for thickening the soup and imparting that authentic tortilla flavor.
STEP 4: Combine and Thicken. Carefully pour the masa harina mixture into the soup pot. Add the remaining cup of water, the green enchilada sauce, and the diced green chiles. Stir everything together thoroughly. Now, season the soup with your chile powder, cumin, salt, and pepper to taste. Bring the soup to a gentle simmer, stirring occasionally, and allow it to cook until it visibly starts to thicken. This process typically takes about 30-40 minutes, allowing the flavors to meld beautifully and the masa harina to work its magic.
STEP 5: 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 have completely melted into the soup, creating a wonderfully smooth and creamy texture. This may take about 10 minutes; ensure no lumps of cream cheese remain.
STEP 6: Add Chicken and Serve. Finally, stir in the cooked, shredded chicken. Continue to cook for a few more minutes, just long enough for the chicken to be thoroughly warmed through. Remove the pot from the heat. Your luscious Green Chicken Enchilada Soup is now ready to be served! Ladle it into bowls and top with your favorite garnishes to enhance the experience.
Elevate Your Soup: Essential Tips, Tricks, and Customizations
This Green Chicken Enchilada Soup is wonderfully forgiving and adaptable, allowing for various adjustments to suit your taste and dietary needs. Here are some invaluable tips to ensure your soup is always perfect:
- Adjusting Consistency: It’s important to note that this soup tends to thicken further as it cools. If you find the soup too thick upon standing or reheating, simply add extra chicken broth or water, a quarter cup at a time, until you reach your desired consistency. Stir well after each addition to ensure it’s fully incorporated.
- Making it Vegetarian: This recipe can easily be adapted for a vegetarian diet. Simply swap the chicken broth for a good quality vegetable broth. For the protein, omit the chicken and instead add canned black beans, pinto beans, or a combination of both, rinsed and drained, during Step 6. You could also incorporate shredded jackfruit or plant-based chicken substitutes for a similar texture. Ensure your green enchilada sauce is also vegetarian-friendly.
- 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 from the refrigerator, you will likely need to add a splash of extra liquid (water or broth) to thin it out to its original, desired consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave.
- Serving Suggestions & Toppings: The right toppings can elevate your soup from delicious to extraordinary. Don’t limit yourself! Classic choices include a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, crispy tortilla strips or crushed tortilla chips, and extra shredded Monterey Jack cheese. For an added kick, offer sliced fresh or pickled jalapeños. Other fantastic additions include diced avocado for creaminess, a squeeze of fresh lime juice for brightness, or a dash of your favorite hot sauce.
- Advance Preparation: To save time on busy weeknights, you can prepare the shredded chicken in advance. You can also chop the onion and mince the garlic ahead of time. The soup base (before adding cheese and chicken) can also be made and refrigerated, then finished closer to serving time.
- Flavor Boosts: A final squeeze of fresh lime juice just before serving can brighten all the flavors. For a hint of smoky heat, stir in a teaspoon of chipotle in adobo sauce (minced) along with the other spices. If you desire an even richer soup, a swirl of heavy cream at the very end can add luxurious depth.
Exploring More Comforting Bowls: Related Recipes
If you’ve enjoyed this delightful Green Chicken Enchilada Soup, you’ll be thrilled to discover more of our favorite hearty and comforting soup recipes. Each one is perfect for a cozy meal, especially on cooler days, or whenever you crave a bowl of warmth and flavor:
- Creamy Turkey Noodle Soup: A comforting classic, perfect for using up leftover turkey or just for a wholesome meal.
- Crock Pot Cheeseburger Soup: All the flavors of a juicy cheeseburger, transformed into a rich and savory soup, made effortlessly in your slow cooker.
- Crockpot Potato Soup: Creamy, indulgent, and incredibly easy, this slow-cooked potato soup is like a loaded baked potato in a bowl.
- Black Bean and Ham Soup: A robust and flavorful soup, perfect for a hearty meal with a smoky ham and earthy black bean base.
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Find me sharing more family-friendly inspiration and culinary adventures on Pinterest, Facebook, and Instagram.
Green Chicken Enchilada Soup
Pin
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 chips, sour cream, cilantro, jalapeños, etc.
Instructions
- 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.1 tablespoon olive oil, 1/2 cup chopped onion, 1 clove garlic, 1 quart chicken broth
- Combine 2 cups of the water with the masa marina, whisking until smooth. Pour into the pot, along with the remaining cup of water, enchilada sauce, and green chiles. Season with the salt, Chile powder, cumin, and pepper to taste.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
- Cook for 30-40 minutes, or until thickened.
- Stir in the Monterey Jack and the cream cheese. Cook until both cheeses have melted, whisking as needed, about 10 minutes. Stir in the chicken and cook until heated through.4 oz shredded Monterey Jack cheese, 4 oz cream cheese, 2 cups cooked, shredded chicken
- Serve topped with additional toppings, if desired.Optional toppings – more cheese, crushed chips, sour cream, cilantro, jalapeños, etc.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information does not include optional toppings.