You’re going to love this green chicken enchilada soup. It’s rich and tasty and it’s like chicken enchiladas in soup form. That might sound strange but this really is a delicious dish, whether you are craving chicken soup as a pick-me-up, it’s chilly outside and you want something nourishing and warming, or you’re just intrigued to try the flavors it offers.
It’s a chunky, cheesy soup and so easy to make. It’s great served with tortilla strips. This soup is made with diced chicken breast, green enchilada sauce, cheese, herbs, and spices.
You can mix and match your favorite toppings and anything from extra cheese to lime wedges or pickled jalapenos would make a worthy addition. You can use as many toppings or as few as you wish. One thing’s for sure – this is going to become your new favorite soup recipe!
Why You’ll Love the Recipe:
This soup is so good! It’s richly flavored with herbs and spices as well as plenty of ooey gooey cheese. It’s super-easy to make and you just need to add the ingredients to a large pot or Dutch oven and let it cook.
How to Serve It:
Add your favorite toppings and enjoy the soup hot.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up to serve.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can enjoy the leftovers as a soup or spoon some over a cheese omelet or quesadilla. Another idea is tossing it with cooked pasta or spaghetti to make a pasta dinner.
Variations and Substitutions:
You can use any kind of cheese or swap the chicken for turkey or even beef.
Everyone is going to love this impressive soup. It’s so easy to make and the flavors it has make it a great choice for lunch or dinner.
Green Chicken Enchilada Soup
Ingredients
- 1 pound chopped chicken breasts
- 2 tablespoons butter
- 2 minced garlic cloves
- 1 chopped small onion or large shallot
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 3 cups chicken broth
- 15 ounces green enchilada sauce
- 1 cup milk
- 4 ounce can chopped green chili peppers
- 2 teaspoons ground cumin
- 15 ounce great northern beans drained, 2 cans
- 1 teaspoon dried oregano
- 8 ounces shredded Mexican blend or Monterey Jack cheese and more to serve
- Toppings: shredded cheese tortilla strips, green chili sauce, sour cream, lime wedges, cilantro, and/or green onions
Instructions
- Melt the butter in a large pot and add the chicken and onion.
- Grind in some salt and black pepper and saute for 4 to 5 minutes or until the chicken is golden.
- Add the garlic and saute for another 2 minutes.
- Add the flour and cook, stirring all the time, for a minute.
- Pour in the chicken broth slowly and then the milk.
- Stir in the green enchilada sauce, chilies, cumin, oregano, and beans.
- Bring the soup to a boil and then turn down the heat and simmer for 10 minutes, stirring occasionally.
- Take the pot off the burner and stir in half the cheese until smooth.
- Add the remaining cheese and serve or let the soup sit for 15 minutes to thicken.
- Serve with your preferred toppings.
