Green Enchilada Chicken Soup is a comforting and flavorful bowl packed with tender chicken, bright green chilies, creamy broth, and a perfect hint of spices. This soup brings together the zestiness of enchilada sauce with the heartiness of chicken, making it a friendly and satisfying meal, especially on cooler days.
I love making this soup when I want something simple but full of personality. What makes it stand out for me is the balance between the mild heat from the green chilies and the creaminess that ties everything together. A little tip: adding some fresh cilantro or a squeeze of lime right before serving really wakes up the flavors and makes it taste fresh and vibrant.
When I serve this soup, I like to pair it with some crunchy tortilla chips or warm cornbread. It’s the kind of dish that feels warming and cozy, but still lively enough to keep you guessing with every spoonful. It’s become a favorite in my house for casual dinners or anytime we want a bowl that’s both comforting and exciting.
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie chicken saves time and adds great flavor. You can also boil chicken breasts or thighs if you prefer to cook your own.
Green Enchilada Sauce: This is the flavor base, offering tangy and slightly spicy notes. If you don’t have this, salsa verde can work, just taste and adjust for salt and spice.
Green Chiles & Jalapeños: These add heat and depth. If you want less spice, reduce jalapeños or remove seeds. For more heat, add extra jalapeño or a pinch of cayenne powder.
Sour Cream or Crema: Adds creaminess. For a dairy-free option, try coconut cream or a thick cashew cream. It’s best to add this at the end and avoid boiling to prevent curdling.
Corn: Both fresh and frozen corn give sweetness and texture. You can substitute with canned corn if needed—just drain well before adding.
How Can I Keep the Soup Creamy Without Curdling?
The key is to add the sour cream slowly and avoid high heat after adding it. Here’s what helps:
- Lower the soup heat to low before stirring in sour cream or crema.
- Whisk sour cream into a small amount of hot soup first to temper it, then stir it back into the pot.
- Never boil the soup once sour cream is added; gentle warmth keeps the texture smooth.
These tips ensure your soup stays silky and rich throughout serving.
Equipment You’ll Need
- Large stockpot – perfect for cooking the soup evenly and having plenty of room to stir.
- Sauté pan or skillet – helps you soften onions and spices to get the best flavor before adding liquid.
- Wooden spoon or silicone spatula – great for stirring without scratching your pots.
- Sharp knife and cutting board – essential for chopping onions, garlic, jalapeños, and cilantro safely and quickly.
- Measuring cups and spoons – to keep your spice levels balanced and the soup tasting just right.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a tasty twist after holidays.
- Add black beans or pinto beans to boost protein and fiber, making it more filling.
- Mix in diced zucchini or bell peppers for extra veggies and a touch of sweetness.
- Top with shredded Monterey Jack or pepper jack cheese for a melty, spicy finish.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (adjust to heat preference)
- 1 (4 oz) can diced green chiles
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (10 oz) can green enchilada sauce
- 2 cups cooked, shredded chicken breast (rotisserie chicken works well)
- 1 cup frozen or fresh corn kernels
- 1/2 cup sour cream or Mexican crema
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
For Garnish/Serving:
- Avocado slices
- Jalapeño slices
- Additional sour cream or crema
- Lime wedges
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 20 minutes to cook, so you can have a warm, delicious meal ready in just about 30 minutes.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, around 4-5 minutes. Then stir in the minced garlic and diced jalapeños, cooking for another 1-2 minutes until fragrant.
2. Add the Spices:
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir well to coat the vegetables evenly with these flavors.
3. Pour in Broth and Sauce:
Pour the chicken broth and green enchilada sauce into the pot, stirring everything together to combine well.
4. Add Chicken, Chiles, and Corn:
Mix in the diced green chilies, shredded chicken, and corn kernels. Bring the soup to a gentle simmer, letting it cook for about 10 minutes so the flavors blend beautifully.
5. Stir in Sour Cream and Seasonings:
Lower the heat and carefully stir in the sour cream until the soup turns creamy and smooth. Be careful not to let the soup boil after adding sour cream, to prevent curdling. Then add salt, pepper, and fresh lime juice to taste.
6. Serve and Garnish:
Ladle the soup into bowls. Top with fresh cilantro, avocado slices, jalapeño rings, and a dollop of sour cream. Serve immediately with warm tortillas or crunchy tortilla chips on the side if you like.
Enjoy your cozy and flavorful Green Enchilada Chicken Soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before shredding and adding it to the soup. Thaw in the refrigerator overnight or use the defrost setting on your microwave.
Can I Make the Soup Ahead of Time?
Absolutely! Prepare the soup fully and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the sour cream.
How Do I Store Leftovers?
Store any leftover soup in a sealed container in the refrigerator for up to 3 days. When reheating, warm slowly over low heat and stir occasionally to keep the soup creamy.
Can I Use Dairy-Free Alternatives?
Yes, you can substitute sour cream or Mexican crema with coconut cream or dairy-free sour cream alternatives. Add them at the end off heat to avoid separation.
