green enchilada chicken soup recipe
The Best green enchilada chicken soup recipe
Oh, this green enchilada chicken soup is one of those recipes that just feels like home—simple enough to whip up on a busy weeknight but packed with flavor that makes every bite feel special. I love it because it’s comforting yet light, the way a good soup should be. My kids used to beg for it after school, especially when they were sick, and now they’ll eat it straight from the pot with a spoon. It’s the kind of meal that doesn’t require fancy ingredients—just good, fresh stuff—and it’s always a hit whether we’re serving it for a family dinner or a quick lunch. Plus, it’s healthier than most soups because it’s loaded with veggies, lean protein, and whole grains, but it doesn’t taste like a health food. The green sauce is rich and tangy, the chicken is tender and flavorful, and the rice or tortillas on the side let everyone customize it to their taste. It’s the kind of dish that makes you feel like you’re doing something good for your family without even trying. Plus, it’s perfect for meal prep—make a big pot and freeze half for later, and you’ll always have a cozy, easy meal ready when life gets busy.
Green Enchilada Chicken Soup
A comforting soup featuring tender chicken in a creamy green enchilada sauce, served with soft tortillas and topped with fresh cheese and cilantro. Perfect for a cozy meal!
🥘Ingredients
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup green enchilada sauce
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
- 1 avocado, sliced (optional)
- Lime wedges
👨🍳Directions
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1 In a bowl, mix olive oil with cumin, paprika, garlic powder, onion powder, salt, and pepper. Add chicken pieces and toss to coat.
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2 Heat a large pot over medium-high heat. Add the chicken mixture and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through. Add chicken broth and simmer for 10 minutes. Remove chicken, shred, and set aside.
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3 In the same pot, sauté onion and garlic until soft. Add crushed tomatoes, tomato sauce, green enchilada sauce, chili powder, oregano, cayenne, salt, and pepper. Stir well and bring to a boil.
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4 Reduce heat to low, add shredded chicken back to the pot, and simmer for 15 minutes. If the sauce is too thick, add a bit more chicken broth to loosen.
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5 For a smoother sauce, blend half of the soup (optional). Return it to the pot and simmer for another 5 minutes.
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6 To serve, heat tortillas in a dry skillet or microwave. Ladle soup into bowls, top with shredded cheese, cilantro, avocado slices, and a squeeze of lime.
🔧Equipment
- Large stockpot
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
- Blender (optional, for smoother sauce)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Green Enchilada Chicken Soup Works
This green enchilada chicken soup is always a crowd-pleaser because it’s hearty enough to feed a hungry family while keeping things simple and flavorful. It’s perfect for busy weeknights when you need a comforting meal that doesn’t take hours to prepare, and it’s also ideal for gatherings—whether it’s a holiday dinner or just a cozy get-together—because it’s filling, customizable, and always tastes better when shared with loved ones. Plus, the bright green sauce adds a nice pop of color that makes the dish look inviting, and the tender chicken and warm spices make it feel like a special treat, even if it’s just regular family dinner.
❓ Frequently Asked Questions About Green Enchilada Chicken Soup
What is the difference between green enchilada chicken soup and traditional enchilada soup?
Green enchilada chicken soup typically incorporates a blend of green sauces (like salsa verde) or a green-tinged broth, whereas traditional enchilada soup often relies on red sauces (such as tomato-based or red chili sauce). The key difference lies in the color and flavor profile—green enchiladas add a fresh, herby, and slightly tangy depth, while red enchiladas tend to be richer and more savory.
Can I make this soup ahead of time, and how should I store it?
Yes, you can prepare the green enchilada chicken soup in advance. It stores well in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to loosen the consistency if needed. For longer storage, freeze it for up to 3 months—thaw in the fridge overnight before reheating.
What are the best chicken cuts to use for this soup?
The best chicken cuts for this soup are bone-in, skin-on pieces like thighs, drumsticks, or whole chicken breasts (cut into chunks). Bone-in chicken adds more flavor and richness, while skin-on pieces help keep the soup hearty. Avoid pre-cooked or rotisserie chicken, as it can make the soup too dry.
How do I adjust the spice level if I prefer milder or hotter flavor?
To make the soup milder, reduce or omit the jalapeños and use a smaller amount of green salsa verde—focus on mild onions and garlic. For extra heat, add more jalapeños (remove seeds if you prefer less spice), increase the amount of chipotle peppers in adobo, or stir in a pinch of cayenne pepper or hot sauce. Always taste as you go!
What can I substitute if I don’t have fresh cilantro for garnishing?
If you don’t have fresh cilantro, you can substitute it with dried oregano (a pinch for flavor) or a sprinkle of fresh parsley or dill for a different herbal note. For a more vibrant garnish, try toasted sesame seeds or a drizzle of crema or sour cream to add creaminess. The garnish is optional, so feel free to adjust based on what you have!
