Description
This Green Chicken Enchilada Soup offers a satisfying and relatively balanced nutritional profile, providing a good source of protein from the chicken and dairy. While it is creamy and cheesy, portion control and ingredient choices can help manage its richness. The values below are approximate and can vary based on specific ingredients and serving sizes. This recipe is surprisingly quick to whip up, especially if you opt for pre-cooked rotisserie chicken. It’s an excellent choice for a hearty weeknight meal that doesn’t require hours in the kitchen, delivering maximum flavor with manageable effort. The simmering time allows the flavors to meld beautifully.
Ingredients
Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs (about 2-3 large breasts or 4-5 thighs). You can also use about 3-4 cups of shredded rotisserie chicken for a quicker option.
Chicken Broth: 6 cups low-sodium chicken broth. Using a good quality broth will significantly enhance the flavor.
Green Enchilada Sauce: 1 can (28 ounces) green enchilada sauce. Choose your favorite brand; mild or medium heat works well.
Salsa Verde: 1 cup salsa verde. This adds an extra layer of tangy, zesty flavor.
Onion: 1 medium yellow onion, finely chopped.
Garlic: 4 cloves garlic, minced. Fresh garlic is highly recommended over garlic powder for the best taste.
Diced Green Chiles: 1 can (4 ounces) diced green chiles, undrained. Use mild for less heat, or hot if you prefer a spicier soup.
Ground Cumin: 1.5 teaspoons. A staple spice in Mexican cuisine.
Dried Oregano: 1 teaspoon, preferably Mexican oregano for its distinct flavor profile.
Salt: 1 teaspoon, or to taste. Adjust based on the saltiness of your broth and enchilada sauce.
Black Pepper: 1/2 teaspoon freshly ground black pepper, or to taste.
Corn Tortillas: 6-8 small corn tortillas, cut into thin 1/2-inch strips. These will help thicken the soup and add authentic enchilada flavor.
Cream Cheese: 8 ounces full-fat cream cheese, cut into cubes and softened. This is key for the creamy texture.
Heavy Cream or Half-and-Half: 1/2 cup. For added richness and creaminess. You can adjust the amount based on your preference.
Shredded Cheese: 2 cups shredded Monterey Jack, Colby Jack, or a Mexican cheese blend. Reserve some for topping.
Fresh Cilantro: 1/2 cup chopped, plus more for garnish. Adds a fresh, bright note.
Lime Wedges: For serving. A squeeze of fresh lime juice brightens all the flavors.
Olive Oil or Vegetable Oil: 2 tablespoons, for sautéing.
Instructions
1. Prepare the Chicken (if using raw): Season the chicken breasts or thighs with a little salt and pepper. In a large Dutch oven or stockpot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sear on both sides until lightly browned, about 2-3 minutes per side. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside. If using rotisserie chicken, you can skip this step and add the shredded chicken later.
2. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Stir in the minced garlic, diced green chiles (undrained), ground cumin, and dried oregano. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
3. Build the Broth: Pour in the green enchilada sauce, salsa verde, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot – these add great flavor!
4. Cook the Chicken: Return the seared chicken (if using) to the pot. Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender enough to shred easily.
5. Shred the Chicken: Carefully remove the cooked chicken from the soup and place it on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. If you used rotisserie chicken, you can add the shredded chicken to the soup at this point.
6. Add Tortilla Strips: While the chicken is out of the pot (or before adding rotisserie chicken), add about half of the corn tortilla strips to the simmering soup. These will soften and help to slightly thicken the soup, mimicking the texture of enchiladas.
7. Make it Creamy: Reduce the heat to low. Add the softened, cubed cream cheese to the soup. Whisk or stir continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy base. This might take a few minutes. Ensure the soup is not boiling vigorously, as this can cause the cream cheese to curdle.
8. Incorporate Chicken and Cream: Return the shredded chicken to the pot. Stir in the heavy cream or half-and-half and 1.5 cups of the shredded cheese. Continue to stir gently over low heat until the cheese is melted and the soup is heated through. Do not let it come to a rolling boil.
9. Final Seasoning and Cilantro: Stir in the 1/2 cup of chopped fresh cilantro. Taste the soup and adjust seasoning with salt and pepper if needed. The saltiness can vary depending on your enchilada sauce and broth, so tasting is crucial.
10. Serve Hot: Ladle the creamy green chicken enchilada soup into bowls. Garnish generously with the remaining shredded cheese, a sprinkle of extra fresh cilantro, a few of the reserved tortilla strips (or freshly fried/baked ones for crunch), and a lime wedge on the side for squeezing. Optional toppings like sour cream, diced avocado, or sliced jalapeños can also be offered. Enjoy this incredibly flavorful and comforting soup immediately!
- Prep Time: Approximately 20 minutes
- Cook Time: Approximately 35-45 minutes
- Category: Main Course, Soup, Mexican-Inspired
- Method: Sautéing, Simmering, Shredding
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (1.5 cups)
- Calories: 480-580 kcal
- Sugar: N/A
- Sodium: 800-1200mg
- Fat: 30-40g
- Saturated Fat: 15-20g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20-30g
- Fiber: 3-5g
- Protein: 35-45g
- Cholesterol: N/A