Creamy Green Chicken Enchilada Soup (Print Version)
Creamy Green Chicken Enchilada Soup delivers rich flavors in every spoonful. Tender chicken, vibrant green chiles, and a luscious creamy broth make this a family favorite.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
# Ingredients:
→ Savory Soup Core
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
6 cups low-sodium chicken broth
03 -
1 tbsp olive oil
04 -
1 yellow onion, diced
05 -
3 cloves garlic, minced
06 -
1 (4 oz) can diced green chiles, undrained
07 -
1 cup frozen corn kernels
→ Rich & Creamy Swirl
08 -
1 (28 oz) can green enchilada sauce
09 -
8 oz cream cheese, softened
10 -
1/2 cup heavy cream
11 -
1 1/2 cups shredded Monterey Jack cheese
→ Aromatic Spice Blend
12 -
1 tsp ground cumin
13 -
1 tsp chili powder
14 -
1/2 tsp dried oregano
15 -
Salt and black pepper to taste
→ Bright & Fresh Accents
16 -
1/4 cup fresh cilantro, chopped, for garnish
17 -
1 lime, cut into wedges, for garnish
# Instructions:
01 -
In a large pot or Dutch oven, add 6 cups low-sodium chicken broth and 1 1/2 lbs boneless, skinless chicken breasts. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken, reserving broth.
02 -
While chicken cooks, heat 1 tbsp olive oil in the same pot over medium heat. Add 1 yellow onion, diced, and cook until softened, about 5-7 minutes. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant.
03 -
Pour the reserved chicken broth back into the pot with the aromatics. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, and 1 (4 oz) can diced green chiles, undrained. Bring to a gentle simmer, seasoning with salt and black pepper to taste for your Creamy Green Chicken Enchilada Soup Recipe.
04 -
Shred the cooked chicken breasts using two forks. Add the shredded chicken, 1 (28 oz) can green enchilada sauce, and 1 cup frozen corn kernels to the simmering soup. Continue to simmer gently for 5-7 minutes, allowing flavors to meld.
05 -
In a separate bowl, whisk together 8 oz cream cheese, softened, and 1/2 cup heavy cream until smooth and no lumps remain. This creates the rich, creamy foundation for your Creamy Green Chicken Enchilada Soup Recipe.
06 -
Reduce heat to low. Stir the cream cheese mixture into the soup until fully incorporated. Gradually add 1 1/2 cups shredded Monterey Jack cheese, stirring constantly until melted and smooth. Do not boil after adding cheese to maintain the creamy texture.
07 -
Taste and adjust seasonings as needed. Ladle the warm Creamy Green Chicken Enchilada Soup Recipe into bowls. Garnish each serving with 1/4 cup fresh cilantro, chopped, and a lime wedge for a bright, fresh finish.
# Notes:
01 -
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the green chiles.
02 -
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to substitute rotisserie chicken to cut down on prep time; you'll need about 3 cups shredded chicken.
04 -
Serve with tortilla chips, warm tortillas, or a side of cornbread for a complete and satisfying meal.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Knife
04 -
Measuring cups and spoons
05 -
Whisk
06 -
Shredding forks
# Nutrition Facts (Per Serving):
Calories: 560 kcal
Total Fat: 36 g
Total Carbohydrate: 17 g
Protein: 40 g