This Green Enchiladas Chicken Soup combines tender chicken with zesty green sauce and lots of tasty ingredients. It’s a warm hug in a bowl that’s simply comforting!
Making this soup is like turning your kitchen into a cozy taco joint. I can’t help but add extra cheese on top, because who could resist?! 🧀
I love that this soup is easy to whip up for a quick dinner. Just toss everything in, let it simmer, and you’re ready to enjoy some deliciousness in no time!
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Key Ingredients & Substitutions
Shredded Chicken: Using cooked chicken makes this soup easy. You can use rotisserie chicken, which is a big time-saver. If you’re short on time, leftover chicken works great too!
Green Enchilada Sauce: This adds a nice flavor to the soup. If you prefer milder flavors, opt for a green salsa instead. You can even make a homemade version using tomatillos, jalapeños, and spices.
Cream Cheese: Cream cheese adds creaminess and richness. If you’re looking for a lighter version, you can substitute with Greek yogurt or cashew cream for a dairy-free option!
Spices: Cumin, garlic powder, and onion powder are essential. You can swap garlic powder with fresh minced garlic if you have it. Fresh spices can really elevate the flavor of the soup!
How Do I Ensure My Soup is Creamy and Well-Combined?
To achieve a creamy texture with melted cheese, it’s crucial to incorporate the cream cheese properly. Start by adding it to the pot while the soup is still simmering. This allows it to melt evenly.
- Add the cream cheese in small pieces to help it melt faster.
- Stir gently but constantly as it heats up, ensuring it blends with the broth.
- For the cheese, lower the heat after it’s fully melted. This prevents the cheese from becoming clumpy.
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How to Make Green Enchiladas Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 cup cream cheese, cubed
- 1 cup corn (fresh or frozen)
- 1 cup diced potatoes (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful soup comes together quickly! You’ll need about 15 minutes for prep and around 25 minutes for cooking, making it perfect for a cozy weeknight dinner. So, in about 40 minutes, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, pour in the chicken broth, green enchilada sauce, and diced green chiles. Turn the heat to medium and bring the mixture to a gentle simmer. It’s time to kick off those amazing flavors!
2. Add the Good Stuff:
Next, add your shredded cooked chicken, corn, and cubed cream cheese to the pot. Stir it all together until the cream cheese melts and everything is well combined. It should start smelling heavenly!
3. Optional Potatoes:
If you decide to include diced potatoes, toss them into the pot now. Let them cook for about 10 minutes, or until they’re tender. This adds a nice heartiness to your soup!
4. Spice It Up:
Now, it’s time to add some flavor! Season your soup with cumin, garlic powder, onion powder, and salt and pepper to your liking. Stir everything well to ensure the spices are evenly distributed throughout the soup.
5. Make It Creamy:
Once all the ingredients are heated through, lower the heat to a simmer and add the shredded Monterey Jack cheese. Stir gently until the cheese melts beautifully into the soup, creating a creamy texture. Yum!
6. Taste Test:
Before serving, make sure to taste your soup. Adjust any seasonings if needed for a flavor that suits your preference. You want it to be deliciously perfect!
7. Serve and Garnish:
ladle the hot soup into bowls and garnish with fresh cilantro and sliced green onions. Don’t forget to serve lime wedges on the side for an extra zesty kick! Enjoy your comforting bowl of green enchiladas chicken soup!
Can I Use Raw Chicken Instead of Cooked Chicken?
Yes, you can use raw chicken! Just cut it into small pieces and add it to the pot with the broth and enchilada sauce at the start. Allow it to simmer until fully cooked, about 15-20 minutes, then shred it in the pot before adding the cream cheese and other ingredients.
What Can I Substitute for Cream Cheese?
If you’d like a lighter option, you can substitute cream cheese with Greek yogurt or sour cream. Just stir it in at the end to avoid curdling. If you prefer a dairy-free version, try using vegan cream cheese or cashew cream.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You can also add a little extra broth to loosen the soup if it thickens in the fridge.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the fridge for up to 3 days. Just reheat before serving, and consider adding fresh cheese and garnishes right before serving for the best taste!
