Creamy Green Chicken Enchilada Soup (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 Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1 (4 oz) can diced green chiles, undrained
→ The Verdant & Velvety Core
06 -
2 (15 oz) cans green enchilada sauce
07 -
4 cups chicken broth
08 -
1 (8 oz) block cream cheese, softened and cubed
09 -
1/2 cup heavy cream
10 -
1/4 cup masa harina
→ Aromatic Accents & Fresh Finish
11 -
1 tsp ground cumin
12 -
1/2 tsp dried oregano
13 -
1/4 tsp cayenne pepper (optional, for heat)
14 -
Salt and freshly ground black pepper, to taste
15 -
1/2 cup fresh cilantro, chopped (for garnish and in soup)
16 -
1 lime, cut into wedges (for serving)
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 yellow onion, diced, and cook until softened, about 5 minutes. Stir in 3 cloves garlic, minced, and cook for 1 minute more until fragrant.
02 -
Add 1 1/2 lbs boneless, skinless chicken breasts to the pot. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Season the chicken generously with salt and freshly ground black pepper, to taste.
03 -
Pour in 2 (15 oz) cans green enchilada sauce, 4 cups chicken broth, and 1 (4 oz) can diced green chiles (undrained). Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp cayenne pepper (if using). Bring this base for your Creamy Green Chicken Enchilada Soup Recipe to a gentle simmer.
04 -
Carefully remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup. In a small bowl, whisk 1/4 cup masa harina with 1/2 cup water until smooth. Stir this slurry into the simmering soup to begin thickening your Creamy Green Chicken Enchilada Soup Recipe.
05 -
Reduce heat to low. Add 1 (8 oz) block softened and cubed cream cheese and 1/2 cup heavy cream. Stir continuously until the cream cheese is fully melted and smoothly incorporated, creating a rich, velvety texture for the soup.
06 -
Stir in 1/4 cup fresh cilantro, chopped. Taste and adjust salt and pepper as needed. Ladle the warm Creamy Green Chicken Enchilada Soup Recipe into bowls. Garnish with the remaining 1/4 cup fresh cilantro and serve immediately with lime wedges.
# Notes:
01 -
For a vegetarian option, omit the chicken and add 1 (15 oz) can black beans and 1 (15 oz) can corn, drained, during step 4.
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.
03 -
Enhance your soup with toppings like shredded Monterey Jack cheese, a dollop of sour cream, crushed tortilla chips, or sliced avocado.
04 -
If you prefer a thicker soup, you can add an additional tablespoon of masa harina slurry in step 4, ensuring it's fully dissolved to avoid lumps.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Knife
04 -
Measuring cups and spoons
05 -
Whisk
06 -
Shredding forks
# Nutrition Facts (Per Serving):
Calories: 524 kcal
Total Fat: 29 g
Total Carbohydrate: 21 g
Protein: 43 g