Creamy Green Chicken Enchilada Soup (Print Version)
Creamy Green Chicken Enchilada Soup is a flavorful, hearty meal. Enjoy tender chicken, vibrant green chiles, and a rich, cheesy broth in one comforting bowl.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ The Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
6 cups low-sodium chicken broth
→ The Zesty Green Blend
06 -
1 lb fresh tomatillos, husked and rinsed
07 -
1 (4 oz) can diced green chiles, undrained
08 -
1 jalapeño, deseeded and roughly chopped
09 -
1/2 cup fresh cilantro, packed
10 -
1 tbsp chili powder
11 -
1 tsp ground cumin
12 -
1/2 tsp dried Mexican oregano
→ Creamy Richness & Finish
13 -
4 oz cream cheese, softened
14 -
1 cup shredded Monterey Jack cheese
15 -
2 tbsp fresh lime juice
16 -
Salt and freshly ground black pepper, to taste
17 -
6 corn tortillas, cut into strips, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear 1.5 lbs boneless, skinless chicken breasts until lightly browned on both sides; remove from pot. Add 1 medium yellow onion, diced, and sauté until softened, about 5 minutes. Stir in 3 cloves garlic, minced, for 1 minute.
02 -
Return the seared chicken to the pot. Pour in 6 cups low-sodium chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the chicken is cooked through. This forms the hearty base for your Creamy Green Chicken Enchilada Soup Recipe.
03 -
While the chicken simmers, combine 1 lb fresh tomatillos (husked and rinsed), 1 (4 oz) can diced green chiles (undrained), 1 jalapeño (deseeded and roughly chopped), 1/2 cup fresh cilantro, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp dried Mexican oregano in a blender. Blend until completely smooth.
04 -
Remove the cooked chicken from the pot and shred it using two forks. Pour the blended green sauce into the pot with the broth. Bring the soup to a gentle simmer, stirring occasionally to combine the flavors.
05 -
Reduce the heat to low. Stir in 4 oz softened cream cheese until it is fully melted and smooth, creating a luscious texture. Gradually add 1 cup shredded Monterey Jack cheese, stirring until completely incorporated and the soup is wonderfully creamy.
06 -
Stir in 2 tbsp fresh lime juice. Return the shredded chicken to the pot. Season your Creamy Green Chicken Enchilada Soup Recipe generously with salt and freshly ground black pepper, to taste. Taste and adjust seasonings as needed for perfect flavor.
07 -
Ladle the hot Creamy Green Chicken Enchilada Soup Recipe into bowls. Garnish each serving with additional shredded chicken and strips of 6 corn tortillas. Serve immediately and enjoy this comforting and flavorful meal.
# Notes:
01 -
For an extra smoky flavor, you can roast the tomatillos and jalapeño on a baking sheet under the broiler until slightly charred before blending.
02 -
This soup stores beautifully! Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop, adding a splash of chicken broth if it has thickened too much.
03 -
Feel free to customize your toppings with avocado slices, a dollop of sour cream, extra fresh cilantro, or a sprinkle of cotija cheese for added texture and richness.
04 -
If you prefer a vegetarian version, simply omit the chicken and use vegetable broth. You can add a can of drained black beans or pinto beans for a hearty plant-based option.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Blender
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 442 kcal
Total Fat: 20 g
Total Carbohydrate: 21 g
Protein: 45 g