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It’s quick to prepare and packed with bold Mexican flavors that are perfect for easy weeknight dinners or chilly evenings. Whether you’re looking for a creamy dish that satisfies or a recipe that pairs perfectly with rotisserie chicken, this soup delivers on every front.
Table of Contents
- Why This Creamy Green Enchiladas Chicken Soup Recipe Will Save Your Weeknights
- Everything You Need for Creamy Green Enchiladas Chicken Soup Recipe
- How To Make Creamy Green Enchiladas Chicken Soup Recipe Step by Step
- Simple Ingredient Swaps for This Recipe
- Meal Prep and Storage Tips
- Common Mistakes to Avoid
- Frequently Asked Questions
Why This Creamy Green Enchiladas Chicken Soup Recipe Will Save Your Weeknights
- This recipe is fast and convenient, perfect for busy nights. It uses rotisserie chicken for minimal prep, letting you focus on cooking without sacrificing flavor.
- It’s a one-pot meal, which means fewer dishes to clean up. The entire recipe comes together in a Dutch oven or large pot for maximum efficiency.
- The creamy base is versatile enough to please both spice lovers and those seeking milder comfort food. You can adjust the chili powder and cumin to match your family’s preferences.
- This dish is packed with protein and vegetables, making it a nutritious choice. With black beans, corn, and chicken, every serving is balanced and satisfying.
Everything You Need for Creamy Green Enchiladas Chicken Soup Recipe
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups cooked and shredded chicken (rotisserie chicken works well)
- 2 cups chicken broth
- 2 cups green enchilada sauce
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup canned or frozen corn kernels
- 1 cup black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro, for garnish
- 1 avocado, sliced (optional, for garnish)
- Tortilla strips or crushed tortilla chips, for serving
The green enchilada sauce is the star ingredient, infusing the soup with a bold tangy flavor that complements the creamy base. Monterey Jack cheese adds a smooth melt, while cheddar contributes sharpness for balance.
How To Make Creamy Green Enchiladas Chicken Soup Recipe Step by Step
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1 minute, until fragrant.
- Add the shredded chicken, chicken broth, and green enchilada sauce to the pot. Stir to combine and bring to a gentle simmer.
Speeds up cooking and simplifies meal prep — perfect for soups and stews.
Ideal for one-pot meals like this soup — retains heat and cooks evenly.
- Lower the heat to medium-low and stir in the heavy cream and sour cream until fully incorporated.
- Gradually add the shredded Monterey Jack cheese and cheddar cheese, stirring until melted and the soup is creamy.
- Season the soup with ground cumin, chili powder, salt, and pepper. Adjust seasoning to taste.
- Mix in the corn kernels and black beans, then let the soup simmer for 5-7 minutes, stirring occasionally.
- Remove the soup from heat and garnish with chopped fresh cilantro.
- Serve hot with tortilla strips or crushed tortilla chips on top. Optionally, add sliced avocado for extra creaminess.
Simple Ingredient Swaps for This Recipe
- Swap Monterey Jack for pepper jack cheese to add a spicy kick. The flavor will be slightly bolder but still creamy.
- If you don’t have green enchilada sauce, green salsa can be used as a substitute. It delivers similar tangy notes with a slightly chunkier texture.
- Use Greek yogurt instead of sour cream to reduce fat content while maintaining creaminess. The tangy flavor is nearly identical.
Meal Prep and Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, let the soup cool completely before transferring to freezer-safe containers; it can be frozen for up to 2 months.
You might also enjoy our creamy chicken tortilla soup.
When reheating, use low heat on the stovetop and stir often to maintain the creamy texture. If the soup thickens too much, add a splash of chicken broth or heavy cream to loosen it up.
For more ideas, check out our anti-inflammatory cauliflower chicken soup recipe.
Prepping ingredients ahead, like shredding chicken and dicing onions, can save time when cooking. Freeze shredded chicken in portions to speed up future meals.
Looking for something similar? Try our healing turmeric chicken soup.
Common Mistakes to Avoid
- Don’t overheat the soup after adding dairy, as this can cause curdling. Keep the temperature at medium-low for a smooth texture.
- Failing to season as you go can lead to bland flavors. Taste and adjust salt and spices at each stage of cooking for optimal balance.
- Skipping the simmering step can leave the flavors underdeveloped. A gentle simmer ensures the ingredients meld into a cohesive, rich taste.
Frequently Asked Questions
- Can I make this recipe vegetarian? Yes, swap the chicken for more black beans or chickpeas, and use vegetable broth instead of chicken broth.
- What’s the best way to adjust the spice level? Add or reduce chili powder and use mild or hot green enchilada sauce based on your preference.
- Can I make this soup thicker? Yes, stir in a slurry of cornstarch and water during the simmering stage to achieve a thicker consistency.
Creamy Green Enchiladas Chicken Soup Recipe
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1 minute, until fragrant.
- Add the shredded chicken, chicken broth, and green enchilada sauce to the pot. Stir to combine and bring to a gentle simmer.
- Lower the heat to medium-low and stir in the heavy cream and sour cream until fully incorporated.
- Add the shredded Monterey Jack cheese and cheddar cheese gradually, stirring until melted and the soup is creamy.
- Season the soup with ground cumin, chili powder, salt, and pepper. Adjust seasoning to taste.
- Mix in the corn kernels and black beans and simmer for 5-7 minutes, stirring occasionally.
- Remove the soup from heat and garnish with chopped fresh cilantro.
- Serve hot with tortilla strips or crushed tortilla chips on top. Optionally, add sliced avocado for extra creaminess.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
