Description
This Green Chicken Enchilada Soup brings the bold, zesty flavors of enchiladas into a creamy, comforting bowl of soup. Made with tender chicken, green enchilada sauce, and a rich blend of cheeses, it’s a flavorful, easy-to-make dish that’s perfect for chilly nights or when you want a hearty, satisfying meal.
Ingredients
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, cook the chicken breasts or thighs over medium heat for 10-12 minutes per side until fully cooked. Shred the chicken using two forks or a hand mixer.
- Make the Soup Base: In the same pot, add the green enchilada sauce, chicken broth, half and half (or heavy cream), and salsa verde. Stir to combine.
- Add the Cheese and Cream Cheese: Stir in the shredded Monterey Jack cheese and cubed cream cheese. Stir until the cheese is fully melted and the soup becomes creamy.
- Simmer the Soup: Add the shredded chicken back into the soup and stir. Let the soup simmer for 10-15 minutes for the flavors to meld.
- Serve: Ladle the soup into bowls and garnish with toppings like cilantro, avocado, sour cream, or additional cheese.
Notes
- Spicy Version: Add chopped jalapeños or a few dashes of hot sauce for an extra kick.
- Vegetarian: Swap chicken for black beans or pinto beans for a meatless option.
- Use Rotisserie Chicken: For a quicker prep, use rotisserie chicken to skip cooking and shredding.
- Add Vegetables: For extra texture, add diced onions, corn, or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
