Every bowl of this Creamy Green Enchiladas Chicken Soup feels like a warm hug on a chilly day, bringing together the bold zest of green enchilada sauce and the comforting richness of melted Monterey Jack cheese. Tender, bite-sized pieces of chicken swim in a savory broth spiced with cumin, chili powder, and smoked paprika, while sweet bursts of corn and hearty black beans add depth and texture. A swirl of heavy cream transforms the mixture into a luxuriously smooth and velvety soup that’s impossible to resist. Each spoonful is a playful dance of flavors—tangy lime juice brightening every bite, fresh cilantro offering herbal notes, and crispy tortilla strips providing that welcome crunch.
This recipe is a shining example of how easy recipes can still be bursting with Mexican flavors and complexity. Designed for beginner cooks, it requires just 15 minutes of preparation time, a 30-minute simmer, and a brief 5-minute rest before serving. With only a few pantry staples—green enchilada sauce, a simple spice blend, and store-bought broth—you can create a comfort food masterpiece that serves six and clocks in at around 450 calories per serving. Perfect for a cozy lunch at home or a laid-back dinner with friends, it’s a fuss-free way to bring a fiesta of taste to your table without spending hours in the kitchen.
KEY INGREDIENTS IN CREAMY GREEN ENCHILADAS CHICKEN SOUP
Every ingredient in this soup plays a crucial role, layering flavors and textures that make this recipe so irresistible. From the aroma of sautéed aromatics to the final squeeze of lime, each component comes together in harmony.
- Olive Oil – The foundation for sautéing onions and garlic, this oil ensures even cooking without overpowering the other flavors.
- Onion – Adds natural sweetness and depth when softened, creating a flavorful base for the soup.
- Garlic – Infuses a subtle heat and aromatic punch, elevating the overall savory profile.
- Chicken Pieces – Bite-sized chicken breasts or thighs turn tender and juicy, absorbing all the spices and sauce in every mouthful.
- Chicken Broth – A flavorful liquid backbone that carries the spices, enchilada sauce, and other ingredients, making the soup hearty and warming.
- Green Enchilada Sauce – Brings zesty, tangy heat and authentic Mexican flair, coloring both taste and appearance.
- Diced Green Chiles – Offer an extra kick of mild spice and a pleasant texture contrast against the creamy soup.
- Ground Cumin – Warms up the flavor profile with its nutty, earthy notes, complementing the green chile and enchilada sauce.
- Chili Powder – Layers in mild heat and a hint of smokiness to balance the cream and cheese.
- Smoked Paprika – Contributes a gentle smokiness that deepens the soup’s overall richness.
- Salt – Enhances all the flavors, ensuring the soup isn’t flat or underseasoned.
- Black Pepper – Adds a subtle bite to cut through the creaminess and round out the spice profile.
- Black Beans – Provide fiber and a hearty element, turning the soup into a satisfying meal.
- Frozen Corn Kernels – Deliver sweet pops that contrast beautifully with savory spices.
- Heavy Cream – Creates a lusciously smooth texture, softening the spices and adding luxe body.
- Monterey Jack Cheese – Melts into gooey perfection, thickening the soup and lending a mild, creamy finish.
- Lime Juice – Injects bright acidity that awakens the flavors and balances the richness.
- Fresh Cilantro – Sprinkles on a fresh, herbal lift that keeps each spoonful lively.
- Tortilla Strips or Crushed Chips – Provide a final crunchy garnish, adding texture and a playful nod to classic enchilada toppings.
HOW TO MAKE CREAMY GREEN ENCHILADAS CHICKEN SOUP
Let’s dive into the step-by-step process that transforms simple ingredients into a soul-warming pot of creamy green enchiladas chicken soup. Each stage builds on the last, so you’ll be savoring every minute of the journey from stovetop to table.
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4–5 minutes, stirring occasionally to prevent browning.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to let it burn.
3. Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, approximately 6–8 minutes. This step seals in juices and adds flavor.
4. Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir well to combine, ensuring the sauce coats every piece of chicken.
5. Season the soup with ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly to distribute the spices evenly.
6. Bring the mixture to a simmer, then cover the pot and let it cook for 15–20 minutes, allowing the chicken to cook through and the flavors to fully meld.
7. Add the rinsed black beans and frozen corn to the soup. Stir and cook for an additional 5 minutes so they heat through but retain some texture.
8. Reduce the heat to low and stir in the heavy cream, allowing it to warm through without reaching a boil, which could cause separation.
9. Gradually add the shredded cheese, stirring constantly until the cheese is completely melted and the soup turns irresistibly creamy.
10. Remove the pot from heat and stir in the lime juice to lift all the flavors with a bright, citrusy note.
11. Ladle the soup into bowls and garnish with chopped cilantro and tortilla strips or crushed tortilla chips for a crunchy finish.
12. Serve hot and enjoy your sumptuous creamy green enchiladas chicken soup!
SERVING SUGGESTIONS FOR CREAMY GREEN ENCHILADAS CHICKEN SOUP
When it comes to serving this vibrant soup, presentation and accompanying dishes can elevate the experience. Whether you’re dishing it up for a casual family lunch or a small gathering, thoughtful garnishes and pairings will amplify the texture and flavor contrasts. Experiment with colors, crunch, and freshness to create an eye-pleasing bowl that beckons everyone to dig in. Here are four ways to make each serving truly unforgettable:
- Crispy Tortilla Garnish
Sprinkle freshly homemade or store-bought tortilla strips right before serving. Their golden crunch provides a delightful contrast to the velvety soup base.
- Lime Wedges and Fresh Cilantro
Offer extra lime wedges and a small bowl of chopped cilantro so guests can customize the tangy and herbal notes to their liking.
- Cheese Dollop
Top each bowl with a small pile of extra shredded cheese and let it melt slowly into the hot soup, giving a luscious, creamy finish.
- Beverage Pairing
Serve alongside a light Margarita or sparkling water infused with lime. The acidity and bubbles will cut through the richness and refresh the palate.
HOW TO STORE CREAMY GREEN ENCHILADAS CHICKEN SOUP
Proper storage is key to preserving the fresh flavors and creamy texture of this soup. Whether you’re planning for leftovers or batch cooking for the week, following a few simple guidelines will ensure every reheated portion tastes just as good as the first. Avoid long storage at room temperature, and always cool and seal the soup correctly before refrigerating or freezing.
- Refrigeration
Transfer cooled soup into an airtight container and store in the refrigerator for up to 3 days. Always let it cool to room temperature before sealing to prevent moisture buildup.
- Freezing
Portion the soup into freezer-safe containers or heavy-duty bags, leaving some headspace for expansion. It freezes well for up to 2 months—thaw overnight in the fridge before reheating.
- Gentle Reheating
Warm the refrigerated or thawed soup in a saucepan over low to medium heat, stirring occasionally. If it seems too thick, whisk in a splash of chicken broth or cream to restore the silky consistency.
- Separate Garnishes
Store tortilla strips and fresh cilantro separately in small bags or containers to keep them crisp and bright. Add them just before serving to maintain their texture and flavor.
CONCLUSION
This Creamy Green Enchiladas Chicken Soup is more than just a meal—it’s an experience that brings warmth, comfort, and a fiesta of flavors to your table. From the first sauté of onions and garlic to the final garnish of cilantro and crunchy tortilla strips, each step is designed to build layers of taste and texture. With just 15 minutes of prep, 30 minutes of cooking, and a brief rest, you can whip up a restaurant-quality soup that’s perfect for a cozy lunch or a casual dinner gathering. Its beginner-friendly instructions, pantry-friendly ingredients, and make-ahead storage options ensure it will become a staple in your recipe rotation. Feel free to swap in Pepper Jack cheese for extra spice, or add jalapeños if you crave more heat—this recipe is versatile enough to adapt to your personal taste.
You can print this article and save it for later, or refer back whenever you need a reliable, crowd-pleasing soup recipe. Below you’ll find a handy FAQ section to address common questions without any complicated jargon. If you give this recipe a try, I would love to hear how it turned out: leave a comment, share your tweaks, or ask any questions you may have. Your feedback helps me refine the content and ensures everyone in our kitchen community can enjoy bowl after bowl of this creamy, zesty comfort food. Happy cooking!
Creamy Green Enchiladas Chicken Soup
Description
This delightful soup combines tender chicken, zesty green enchilada sauce, and creamy cheese for a rich, flavorful experience. Topped with crispy tortilla strips and fresh cilantro, each spoonful warms the soul.
Ingredients
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
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Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, approximately 6-8 minutes.
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Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir well to combine.
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Season the soup with ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well.
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Bring the mixture to a simmer, then cover the pot and let it cook for 15-20 minutes, allowing the chicken to cook through and the flavors to meld.
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Add the rinsed black beans and frozen corn to the soup. Stir and cook for an additional 5 minutes.
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Reduce the heat to low and stir in the heavy cream, allowing it to heat through but not boil.
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Gradually add the shredded cheese, stirring constantly until the cheese is completely melted and the soup is creamy.
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Remove the pot from heat and stir in the lime juice.
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Ladle the soup into bowls and garnish with chopped cilantro and tortilla strips or crushed tortilla chips.
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Serve hot and enjoy your sumptuous creamy green enchiladas chicken soup!
Note
- For more spice, consider adding chopped jalapenos.
- For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in while the soup simmers.
- Swap Monterey Jack cheese with Pepper Jack for an extra kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
