This Creamy Green Enchiladas Chicken Soup is a warm hug in a bowl! With tender chicken, flavorful green sauce, and a rich, creamy touch, it’s both comforting and delicious.
It’s like eating enchiladas without the fuss! I love to toss in some crunchy tortilla strips on top for that extra crunch—so good! You’ll want to cozy up with this soup all week long!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their juiciness, but chicken breasts work just as well. For a quicker option, use shredded rotisserie chicken to save time on cooking!
Poblano Peppers: These add a mild smoky flavor. If you can’t find them, feel free to use green bell peppers for a milder taste, or even add in some canned green chiles for convenience.
Green Enchilada Sauce: Using store-bought sauce is easy, but homemade is great if you have the time. If you’re looking for less spice, choose a milder sauce or look for a green sauce labeled as “mild.”
Heavy Cream: This keeps the soup rich and creamy. If you’re looking for a lighter option, half-and-half or unsweetened cashew milk can be used instead. For dairy-free, coconut cream works in a pinch!
Cheese: Monterey Jack gives this soup a nice melt. But don’t hesitate to mix it up! Cheddar or a Mexican cheese blend adds a nice flavor twist too.
How Do You Make Sure Your Soup Is Thick and Creamy?
To achieve that luscious, creamy texture, follow these steps:
- Cook chicken until it’s perfectly browned for that rich flavor.
- Slowly stir in heavy cream and cheese over low heat to ensure everything melts together smoothly, avoiding curdling.
- If you want a thicker soup, consider adding a cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) at the end and simmer until thickened.
By keeping the cooking heat low and stirring gently, you’ll craft a beautifully creamy soup every time!
Creamy Green Enchiladas Chicken Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2-3 poblano peppers, roasted, peeled, seeded, and chopped
- 1-2 jalapeño peppers, seeded and chopped (optional, for heat)
- 1 (15 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or Mexican cheese blend
- Juice of 1 lime
- Fresh cilantro leaves, chopped, for garnish
- Sour cream, for topping
- Additional shredded cheese, for topping
- Tortilla strips or crushed tortilla chips, for garnish (optional)
How Much Time Will You Need?
This delicious soup can be ready in about 30 minutes! You’ll spend around 10 minutes on prep and about 20 minutes cooking. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until it’s lightly browned and cooked through, around 5-7 minutes. After it’s done, remove the chicken from the pot and set it aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, minced garlic, roasted poblano peppers, and jalapeños if you’re looking for some heat. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5 minutes.
3. Add the Basics:
Pour in the green enchilada sauce and chicken broth. Stir in the ground cumin, dried oregano, salt, and black pepper. Bring everything to a simmer—your kitchen will start to smell amazing!
4. Time to Combine:
Return the cooked chicken to the pot. Let the soup simmer for 10-15 minutes to mix all those wonderful flavors together.
5. Make it Creamy:
Now lower the heat and add the heavy cream and shredded cheese. Stir until it all melts together and becomes creamy. If you need more seasoning, taste the soup and adjust the salt and pepper.
6. Add a Zing of Lime:
Remove the pot from heat and stir in the fresh lime juice for that extra zing!
7. Serve it Up:
Dish out the soup while it’s hot! Garnish each bowl with a dollop of sour cream, some extra shredded cheese, chopped cilantro, and sprinkle with tortilla strips or crushed chips if you like that crunch.
8. Enjoy!
Now you’re ready to enjoy a warm bowl of creamy green enchiladas chicken soup! It’s full of flavor and sure to be a hit!
This soup has a rich, cheesy broth infused with the smoky flavor of poblano peppers and a zesty lime finish, true to the green enchilada flavor profile but in comforting soup form.
Can I Use Leftover Chicken for This Soup?
Absolutely! If you have leftover rotisserie chicken or any cooked chicken, just shred it and add it in during step 4. This will save you time and add even more flavor!
What If I Don’t Have Poblano Peppers?
No worries! If you can’t find poblano peppers, you can substitute them with green bell peppers for a milder taste or use canned green chiles for convenience.
Can I Make This Soup Spicier?
Yes! You can increase the number of jalapeños or add some diced green chilies. For even more heat, consider a dash of cayenne pepper or some hot sauce in the soup!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup gently on the stove over low heat, adding a splash of broth or cream if it thickens too much.
