Creamy Green Chicken Enchilada Soup Recipe (Print Version)
Creamy Green Chicken Enchilada Soup delivers rich, zesty flavors in a comforting bowl. Tender chicken, green chiles, and a creamy broth make this a family favorite.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
# Ingredients:
→ The Savory Start
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 yellow onion, diced
04 -
3 cloves garlic, minced
→ The Verdant Enchilada Core
05 -
2 (15-ounce) cans green enchilada sauce
06 -
4 cups low-sodium chicken broth
07 -
1 (4-ounce) can diced green chiles, undrained
08 -
1 tsp ground cumin
09 -
1/2 tsp dried oregano
10 -
1/4 tsp cayenne pepper
→ The Creamy Embrace
11 -
8 oz cream cheese, softened and cut into cubes
12 -
1/2 cup heavy cream
→ Freshness & Finish
13 -
1/2 cup fresh cilantro, chopped, plus more for garnish
14 -
1/2 cup frozen corn kernels
15 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Season 1 1/2 lbs boneless, skinless chicken breasts with salt and pepper. Sear chicken for 3-4 minutes per side until golden. Remove chicken and set aside. This is the first step for your delicious Creamy Green Chicken Enchilada Soup Recipe.
02 -
Reduce heat to medium. Add 1 yellow onion, diced, to the pot and cook until softened, about 5-7 minutes. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant.
03 -
Pour in 2 (15-ounce) cans green enchilada sauce, 4 cups low-sodium chicken broth, 1 (4-ounce) can diced green chiles, undrained, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp cayenne pepper. Bring to a simmer. Return the seared chicken to the pot.
04 -
Cover and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F). Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the soup. This ensures tender chicken for your Creamy Green Chicken Enchilada Soup Recipe.
05 -
Reduce heat to low. Stir in 8 oz cream cheese, softened and cut into cubes, until fully melted and smooth. Gradually whisk in 1/2 cup heavy cream until well combined and the soup is creamy.
06 -
Stir in 1/2 cup frozen corn kernels and 1/2 cup fresh cilantro, chopped. Season the Creamy Green Chicken Enchilada Soup Recipe with salt and freshly ground black pepper to taste. Heat through for 2-3 minutes. Garnish with additional cilantro and serve warm.
# Notes:
01 -
For a quicker prep, use 3 cups of pre-cooked shredded rotisserie chicken instead of raw chicken breasts. Add it directly in Step 4 after the soup base has simmered.
02 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
03 -
Enhance your soup with toppings like crushed tortilla chips, a dollop of sour cream, sliced avocado, or shredded Monterey Jack cheese for extra flavor and texture.
04 -
Adjust the cayenne pepper to your preference. For more heat, add a pinch more; for less, omit it entirely or use a mild green enchilada sauce.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Whisk
07 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 425 kcal
Total Fat: 26 g
Total Carbohydrate: 15 g
Protein: 31 g