There's something deeply comforting about a bowl of Green Enchilada Chicken Soup simmering on the stovetop. As the fragrant aroma of sautéed onions and garlic fills the kitchen, it’s like a warm hug for the soul, reminiscent of cozy evenings spent with family. I first whipped up this delightful soup on a chilly night, craving something hearty yet quick to prepare.
This recipe is not just about saving time; it masterfully blends the zesty tang of green enchilada sauce with tender shredded chicken, creamy texture from the softened cream cheese, and the satisfying bite of white beans and corn. It’s a perfect solution for those of us tired of the same old fast food routine—offering flavor, nourishment, and pure satisfaction in just 35 minutes.
Serve it with your favorite toppings, and watch it become a staple in your weekly meal rotation, impressing even the pickiest eaters. So, let’s dive into this easy, crowd-pleasing recipe that's destined to warm hearts and bellies alike!
Why You'll Love This Green Enchilada Chicken Soup
- This Green Enchilada Chicken Soup is incredibly easy to prepare, taking only 35 minutes from start to finish.
- The delightful combination of flavors from the zesty green enchilada sauce and creamy cream cheese will keep your taste buds craving more.
- Its versatility allows you to customize it with your favorite toppings, making it perfect for any occasion.
- Plus, this dish is a real crowd-pleaser, guaranteed to impress both family and friends alike.
Green Enchilada Chicken Soup Ingredients
• Gather these must-have ingredients for a delicious, comforting bowl of soup!
For the Soup
- Cooked chicken – shredded provides a hearty protein base; use rotisserie chicken for a quicker option.
- Green enchilada sauce – adds that signature zesty flavor; try it homemade or store-bought for convenience.
- Chicken broth – use low-sodium to control the saltiness, enhancing the flavors without overpowering them.
- White beans – rinsed and drained, they add creaminess and fiber; cannellini beans are a great choice.
- Corn – brings sweetness and crunch; frozen or canned works perfectly in this recipe.
- Cream cheese – cubed and softened, it adds a rich, creamy texture that elevates the dish.
- Onion – diced, it provides a sweet and aromatic base; sauté until translucent for best results.
- Garlic – minced for an aromatic punch; feel free to use extra if you love garlic!
- Ground cumin – lends warmth and depth to the flavor profile; consider smoked cumin for a twist.
- Chili powder – adds a bit of heat; adjust to your spice preference for the perfect kick.
- Salt – to taste; seasoning is key, so start with a little and adjust as needed.
- Black pepper – freshly ground will offer the most flavor; season to your liking.
- Olive oil – for sautéing the onions; helps to enhance the overall taste of the soup.
Feel free to mix and match as you explore this fantastic Green Enchilada Chicken Soup recipe!
How to Make Green Enchilada Chicken Soup
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Heat olive oil in a large pot over medium heat. Sauté the diced onion until it’s softened and translucent, about 3-4 minutes. Then add the minced garlic for a fragrant kick.
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Combine the chicken broth and green enchilada sauce by pouring them into the pot. Stir well to blend all the flavors, bringing everything to a gentle simmer.
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Add the shredded chicken, white beans, corn, ground cumin, chili powder, salt, and black pepper to the pot. Stir everything together, allowing the mixture to heat through.
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Simmer for 15 minutes. This will let the flavors meld beautifully, creating a rich, satisfying soup. You’ll know it’s ready when it’s bubbling and fragrant!
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Stir in the cubed cream cheese. Continuously stir until it melts into the soup, resulting in a creamy and smooth texture.
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Taste the soup and adjust the seasoning if needed. Serve hot with your favorite toppings for a delightful finish!
Optional: Top with fresh cilantro or avocado slices for added flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing this Green Enchilada Chicken Soup ahead of time is a fantastic way to save time during busy weeknights! You can chop the onions and garlic, and shred the chicken up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, the soup itself can be cooked and kept in the fridge for up to 3 days. Simply store it in a sealed container, and wait to add the cream cheese until you’re ready to serve, ensuring it remains velvety and smooth. When you're ready to enjoy the soup, reheat it on the stovetop and stir in the cream cheese until melted for that restaurant-quality finish. This strategy not only saves time but ensures your soup is just as delicious when served!
What to Serve with Green Enchilada Chicken Soup?
Imagine gathering around the table, where bowls of heartwarming soup are the centerpiece of a delightful meal.
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Warm Tortillas: The perfect vehicle for scooping up soup, warm tortillas add a comforting, soft texture that pairs beautifully with every bite.
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Fresh Avocado Slices: Creamy avocado offers a rich contrast to the zesty soup, bringing a refreshing element that enhances the overall dish.
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Cilantro Lime Rice: This fragrant rice adds a zesty brightness that complements the green enchilada flavors, making each spoonful even more delightful.
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Spanish Cornbread: Soft and slightly sweet cornbread is an excellent side, balancing the savory notes while contributing a cozy feel to your meal.
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Pico de Gallo: A vibrant, fresh salsa adds tangy brightness that cuts through the rich soup, bringing a burst of flavor with every bite.
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Chips and Salsa: Crunchy tortilla chips paired with zesty salsa create a duo that adds texture and a fun appetizer to the table.
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Margaritas: A refreshing margarita enhances the festive mood, perfectly complementing the flavor profile of this delightful soup.
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Churros: For dessert, these crispy, sweet treats provide a luscious finish, creating a lovely end to an enjoyable meal.
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Simple Green Salad: A light salad with citrus dressing offers a refreshing contrast to the richness of the soup, making for a balanced dining experience.
Elevate your meal experience with these pairing ideas, turning your Green Enchilada Chicken Soup into a feast worthy of any gathering!
How to Store and Freeze Green Enchilada Chicken Soup
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Fridge: Store your Green Enchilada Chicken Soup in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing for optimal freshness.
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Freezer: Freeze in an airtight container or freeze-safe bags for up to 3 months. Leave space at the top of the container for expansion as it freezes.
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Reheating: To reheat, thaw overnight in the fridge, then warm gently on the stove over low heat until heated through, stirring occasionally for a creamy consistency.
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Thickening Tip: If the soup thickens too much after freezing, add a splash of chicken broth while reheating to restore its creamy texture.
Green Enchilada Chicken Soup Variations
Feel free to let your creativity shine as you make this comforting soup your own!
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Spicy Kick: Add diced jalapeños for an extra layer of heat that will awaken your taste buds. Adjust the amount to suit your spice tolerance!
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Vegetarian Delight: Swap chicken for diced zucchini or additional beans for a hearty veggie version. This keeps all the flavors while catering to plant-based eaters.
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Creamy Alternative: Replace cream cheese with coconut cream for a dairy-free twist that still lends a velvety texture to the soup.
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Flavor Blast: Incorporate fresh cilantro or lime juice just before serving to brighten up the flavors. This touch will elevate the palate beautifully.
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Cheesy Goodness: Stir in shredded cheese like Monterey Jack or cheddar for a richer, cheesy soup. It melts in wonderfully, making every spoonful luscious.
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Smoky Flavor: Add some smoked paprika for a deep, smoky flavor that will remind you of a cozy campfire night. Just a teaspoon can make a world of difference!
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Chunky Variation: Include diced tomatoes or red bell peppers for added color and a wonderful texture that contrasts beautifully with the creaminess.
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Bean Mix: Try using black beans or pinto beans instead of white beans for a different texture and taste. Each type brings its own unique flavor and character!
Chef's Helpful Tips
- When making your Green Enchilada Chicken Soup, always sauté your onions until they are translucent for the best flavor base.
- Be mindful of the salt; it's better to start with less and adjust after tasting to avoid over-salting your soup.
- Incorporate the cream cheese gradually, stirring continually to achieve a velvety smooth texture without lumps.
- Allow your soup to simmer for the full 15 minutes to ensure all the flavors blend beautifully, enhancing the overall taste experience.
Green Enchilada Chicken Soup Recipe FAQs
How do I select ripe ingredients for this recipe?
Absolutely! When choosing ingredients, look for plump, firm cooked chicken, ideally using rotisserie for convenience. For the onions, choose ones that are heavy for their size with no soft spots, a sign of freshness. When it comes to the green enchilada sauce, opt for jars that have a vibrant color and no added preservatives.
How should I store leftovers?
After you've enjoyed your Green Enchilada Chicken Soup, let it cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 3 days, perfect for those cozy lunches. For best results, avoid reheating multiple times to preserve its delicious flavor and texture.
Can I freeze this soup?
Very! To freeze your Green Enchilada Chicken Soup, first allow it to cool completely. Then, use freezer-safe bags or airtight containers, leaving some space for expansion. It can be stored in the freezer for up to 3 months. When you're ready to enjoy, thaw it overnight in the fridge and gently reheat on the stove, stirring frequently for that smooth consistency.
What should I do if the soup is too thick after freezing?
No worries! If your soup thickens a bit too much after thawing, simply add a splash of chicken broth or water while reheating. Stir it well until you reach your desired consistency, bringing back that creamy texture we love!
Are there any dietary considerations for pets or allergies?
Definitely! If you have pets, it’s best to avoid sharing this dish with them as it contains ingredients like onions and garlic, which are harmful to dogs and cats. For allergies, double-check labels on your green enchilada sauce or cream cheese to ensure they're safe for your dietary needs. Always consult with your healthcare provider if you’re unsure about specific ingredients.
How can I adjust the spice level in the soup?
The more the merrier! If you prefer a milder version of the Green Enchilada Chicken Soup, simply reduce the chili powder to half or omit it altogether. Conversely, if you're looking for a spicier kick, try adding fresh diced jalapeños or a splash of hot sauce while it simmers. Taste and adjust according to your liking!
Green Enchilada Chicken Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until it’s softened and translucent, about 3-4 minutes. Then add the minced garlic for a fragrant kick.
- Combine the chicken broth and green enchilada sauce by pouring them into the pot. Stir well to blend all the flavors, bringing everything to a gentle simmer.
- Add the shredded chicken, white beans, corn, ground cumin, chili powder, salt, and black pepper to the pot. Stir everything together, allowing the mixture to heat through.
- Simmer for 15 minutes. This will let the flavors meld beautifully, creating a rich, satisfying soup.
- Stir in the cubed cream cheese. Continuously stir until it melts into the soup, resulting in a creamy and smooth texture.
- Taste the soup and adjust the seasoning if needed. Serve hot with your favorite toppings for a delightful finish!
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