What are some comfort food recipes? Is it like a warm hug in tin? I’ve been making it for years, and honestly, it’s right up there with my Grandma’s famous chili. Why does this soup take so long to cook? What are some enchiladas without the chicken flavor? What’s the best way to use left over chicken? What is the best soup you’ve ever made?
What is green chili chicken enchilada soup?
What is the best chicken enchiladas recipe? It’s essentially a deconstructed enchilada, simmered to perfection! What’s in your broth? Shredded chicken, tender corn kernels, creamy broth, and that unmistakable Green Chile? We top it with cheese, sour cream, and crispy tortilla strips, for the ultimate textural experience. No need to worry about fussy fillings, it’s all about ease and deliciousness. The best part? You can easily customize it to your liking. It’s one of those recipes that just works.
Why you’ll love this recipe?
Honestly, where do I even begin? What I love most about this Green Chile Chicken Enchilada Soup is how incredibly flavorful it is. The combination of roasted green chiles, savory chicken broth, and creamy cheese is just out of this world. It’s not just any soup; it’s an explosion of deliciousness in every spoonful!
But beyond the taste, it’s also insanely easy to make. This is a lifesaver on busy weeknights. You basically throw everything in a pot, let it simmer, and dinner is served! No complicated steps or fancy techniques required. Even my husband, who barely cooks, can whip this up.
And let’s not forget about how budget-friendly it is. You can easily use leftover rotisserie chicken to save time and money. Plus, most of the other ingredients are pantry staples. Who doesn’t love a recipe that tastes like a million bucks, but doesn’t actually cost a million bucks?
Finally, it’s so incredibly versatile. You can adjust the spice level to your liking, add different toppings, or even use different types of cheese. It’s a blank canvas for your culinary creativity. I sometimes add a can of black beans for extra heartiness. This soup is a winner, winner, Chicken Enchilada soup dinner!
How do I make green chili chicken enchilada soup?
Quick Overview
What is the best green chili chicken enchilada Soup Recipe? We’re basically building layers of flavor. Start by sautéing some onions and garlic, then add your chicken broth, green chiles, and spices. Toss in the chicken and corn, simmer for a bit, and then stir in cheese for that creamy, dreamy flavor. Top with your favorite fixings, and you’re good to go. Why haven’t you made it every week?
Ingredients
For the Base:
* 1 tablespoon Olive Oil: Adds richness and helps sauté the vegetables. * 1 medium yellow onion, chopped: Provides a sweet and savory base flavor. * 2 cloves garlic, minced: Adds a pungent aroma and flavor boost. * 6 cups chicken broth: What is the best broth to use? * 1 (10 ounce) can diced tomatoes and green chiles (like Rotel). What is the best way to make a soup? * 1 teaspoon cumin: Adds a warm, earthy flavor. For an extra layer of spice. * 1/4 teaspoon smoked paprika: 1 teaspoon salt. I love this for adding a subtle smoky note.
For the Filling:
* 2 cups cooked, shredded chicken: Rotisserie chicken is a total time-saver here!
* 1 (15 ounce) can corn, drained: Adds sweetness and texture. I sometimes use frozen corn, too!
* 4 ounces Cream Cheese, softened: This is what makes the soup so creamy and delicious. Don’t skip it!
* 1 cup shredded Monterey Jack cheese: Melts beautifully and adds a mild, cheesy flavor. You could also use cheddar or a Mexican blend.
For the Toppings (optional, but highly recommended!):
* Sour Cream or Mexican crema: Adds a cool, tangy contrast to the soup. * Tortilla strips: Serve hot or cold. Chopped cilantro: Adds a fresh, vibrant flavor. For creaminess and healthy fats.
What are the Step-
Step 1: Sauté the Aromatics
Heat the Olive Oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! I always keep a close eye on it to avoid bitterness.
Step 2: Add the Broth and Spices
What are the ingredients for the chicken broth, diced tomatoes and green chiles, cumin, chili powder, and smoked paprika? Stir to combine and bring to a simmer. I always do a taste test at this point and adjust the seasonings as needed. If you like spicy chili powder, add a little extra if you want!
Step 3: Simmer with Chicken and Corn
Add the shredded chicken and drained corn to the pot. Stir well and let the soup simmer for about 15 minutes, allowing the flavors to meld together. When the magic happens, the longer it simmers the more flavorful it becomes.
Step 4: Stir in the Cream Cheese
Reduce the heat to low and stir in the Cream Cheese until it’s completely melted and the mixture is smooth. Add the parmesan cheese, if desired, and cook for about 5 minutes. What makes soup creamy? How do I achieve velvety texture? Make sure the cream cheese is softened, or it won’t incorporate properly.
Step 5: Add the Monterey Jack Cheese
Stir in the shredded Monterey Jack cheese until it’s melted and the soup is nice and cheesy. I love how the cheese stretches and pulls with each spoonful!
Step 6: Serve and Top
Ladle the Green Chile Chicken Enchilada Soup into bowls and top with your favorite toppings. I always go for sour cream, tortilla strips, chopped cilantro, and sliced avocado. But you can get creative and add whatever you like! A squeeze of lime juice is also a great addition.
5. What to Serve It With
What should I serve it with?
I like to serve this soup with a few extras to make it more filling. What makes it special? What are some of my favorite pairings?
For a casual lunch: Serve with a simple side salad and some crusty bread for dipping. It’s the perfect cozy lunch combo!
For a dinner party: What is the best wayWhat are some of the best toppings for a bowl? Think shredded cheese, sour cream, avocado, cilantro, tortilla strips, and maybe even pickled onions. What are some good ways to use jalapeos for spicy food?
For a Game Day Gathering:What are some good appetizers to serve in small bowls or cups?
For a Quick Weeknight Meal:Pair with a side of quesadillas or simple bean burritos. What is a hearty meal that comes together in minutes?
My family always loves cornbread. I make it myself. The sweetness of cornbread is the perfect contrast to the savory soup!
How do I make green chili chicken enchilada soup?
What are some of the best ways to make green chili chicken? Enchilada
Green Chile Selection:What are some good diced green chiles? Is it better to roast your own meat?
Chicken Choice: What areRotisserie chicken is a great shortcut, but you can also use leftover grilled chicken. How do you poach chicken breasts? Is it safe to shred onion before adding it to soup?
What is the cream cheese consistency?Make sure your cream cheese is softened before adding it to soup. If it’s too cold, it will clump up. This will help it melt smoothly and create a creamy texture.
Spice Level:How do I adjust the spice level to your liking by using mild or hot diced tomatoes and green chiles? What are some good ways to add cayenne pepper to a dish?
Broth Quality:What is the best chicken broth to use? Homemade broth is best, but store-bought works too. Just make sure it’s not too salty.
Topping Time:Don’t skimp on toppings! They add so much flavor and texture to soup. I love the combination of sour cream, tortilla strips, and cilantro. I think it’s delicious.
I also like to add a squeeze of lime juice right before serving. What are some of the best flavors to add to a drink?
Storing and Reheating Tips
This Green Chile Chicken Enchilada Soup is even better the next day, as the flavors have time to meld together. Here’s how to store and reheat it properly:
Refrigerator Storage: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
Freezer Instructions: To freeze, let the soup cool completely and then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2-3 months. When thawing, let it thaw overnight in the refrigerator before reheating.
Reheating on the Stovetop: Pour the soup into a pot and heat over medium heat, stirring occasionally, until heated through. If the soup is too thick, you can add a little chicken broth to thin it out.
Reheating in the Microwave: Pour the soup into a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through, until heated through. Be careful not to overheat it, or it may splatter.
When reheating, I always add a little extra shredded cheese on top for extra cheesy goodness!
Frequently Asked Questions
Final Thoughts
This Green Chile Chicken Enchilada Soup is one of those recipes that I keep coming back to, time and time again. It’s easy, flavorful, and always a crowd-pleaser. I love how versatile it is and how you can easily customize it to your liking. If you’re looking for a comforting and delicious soup that’s perfect for any occasion, this is it! It truly is the best way to enjoy the flavors of enchiladas without all the work. If you loved this recipe, you should totally try my White Chicken Chili too – it’s another family favorite!
I can’t wait to hear how yours turns out! Let me know in the comments below if you try this recipe and what you think. And don’t forget to rate the recipe and share it with your friends! Happy cooking!
Green Chile Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 cup chopped onion
- 2 cloves minced garlic
- 4 cups chicken broth
- 1 cup diced tomatoes, undrained
- 1 cup canned green chilies, chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp enchilada sauce
- 1 cup shredded cheddar cheese
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the chicken cubes over medium-high heat. Remove chicken and set aside.
- Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in chili powder, cumin, and oregano; cook for 1 minute more.
- Return chicken to the pot. Add chicken broth, diced tomatoes, green chilies, and enchilada sauce. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Stir in cheese until melted. Serve hot.
