Green Enchilada Chicken Soup is a bright, comforting bowl full of tender chicken, green chilies, and a rich, slightly tangy broth that feels like a warm hug on a chilly day. It’s packed with fresh flavors from ingredients like tomatillos, cilantro, and a touch of lime, making it lively and delicious without being too spicy.
I love making this soup when I want something that’s easy to prepare but still feels special. The best part for me is how the green enchilada sauce mixes into the broth, giving it a creamy yet fresh taste that surprises your taste buds. I like to use shredded rotisserie chicken to save time, and it always turns out great.
This soup is perfect paired with a little handful of crushed tortilla chips on top and a squeeze of extra lime just before serving. It’s one of those meals that’s great for cozy dinners but also makes the best leftovers for lunch the next day. Every time I make it, it reminds me of casual family dinners that bring everyone around the table with smiles.
Key Ingredients & Substitutions
Shredded Chicken: Using rotisserie chicken is a huge time saver and adds great flavor. If you prefer, poach your own chicken breasts or thighs for a fresher taste. For a vegetarian twist, swap chicken with beans or tofu.
Green Enchilada Sauce: This sauce brings the unique tang and green chili kick. You can find it in most stores, or make your own with tomatillos and green chilies. If you want less heat, choose a mild version or reduce the amount.
Heavy Cream or Half-and-Half: This makes the soup creamy and smooth. For a lighter option, use coconut milk or a plant-based cream. Greek yogurt works too but stir it in off the heat to avoid curdling.
Fresh Lime and Cilantro: These add bright, fresh flavor at the end. Don’t skip them! If you’re not a cilantro fan, fresh parsley is a good alternative. Lime juice can be replaced with lemon juice for a similar tang.
How Do You Make This Soup Creamy Without Curdling?
Adding cream to hot soup can sometimes lead to curdling or breaking. Here’s how I avoid that:
- Turn off the heat or lower it before adding the cream or half-and-half.
- Add the cream slowly while stirring gently to combine it well.
- Warm the cream slightly beforehand if you have time—it helps it blend better.
- Don’t boil the soup once the cream is added; just warm it gently.
Following these tips keeps the soup silky and smooth every time. This way, you get that rich texture without any lumps or separation.
Equipment You’ll Need
- Large pot – I like using a deep pot to cook all the ingredients together easily and prevent splatters.
- Sharp knife and chopping board – do quick, safe chopping of onion and cilantro for fresh flavor.
- Measuring spoons and cups – for precise measurement of spices and liquids.
- Soup ladle – makes serving easy and neat.
- Grater (optional) – if you want to shred cheese fresh.
Flavor Variations & Add-Ins
- Protein swap: Use cooked shrimp or turkey instead of chicken for different flavors.
- Cheese: Top with cotija, Monterey Jack, or Pepper Jack for a cheesy kick.
- Veggies: Add corn, diced zucchini, or spinach for extra color and nutrients.
- Spice level: Mix in a little hot sauce or cayenne pepper if you like it hotter.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies
- 1 cup green enchilada sauce (store-bought or homemade)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
- 1/4 cup finely chopped red onion (for garnish)
- Sour cream or Greek yogurt (for garnish)
- Optional: crushed red pepper flakes, for a little heat
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 15 minutes to cook, so you’re looking at roughly 25 minutes from start to finish. It’s great for a quick, satisfying meal on busy days.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, around 3 to 4 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma.
2. Add Seasonings and Chilies:
Stir in the diced green chilies, ground cumin, and chili powder. Cook everything together for about 1 minute to really bring out the flavors of the spices.
3. Combine Chicken and Broth:
Add the shredded chicken, chicken broth, and green enchilada sauce to the pot. Stir well to combine all the ingredients. Raise the heat and bring the mixture to a gentle boil.
4. Simmer the Soup:
Once boiling, reduce the heat to low and let the soup simmer for 10 minutes. This lets all the flavors blend together nicely.
5. Stir in Cream and Seasonings:
Slowly pour in the heavy cream or half-and-half while stirring gently. Season the soup with salt and pepper to taste. Be careful not to let the soup boil after adding the cream to keep it smooth.
6. Add Fresh Flavors:
Remove the pot from heat. Stir in the lime juice and chopped cilantro, which add a burst of fresh brightness to the soup.
7. Serve and Garnish:
Ladle the soup into bowls. Top each serving with sliced avocado, shredded cheddar cheese, chopped red onion, and a dollop of sour cream or Greek yogurt. If you like a bit of heat, sprinkle some crushed red pepper flakes on top.
8. Enjoy!
Serve your warm, creamy green enchilada chicken soup immediately and enjoy the comforting, zesty flavors!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before shredding and adding to the soup. You can thaw it overnight in the fridge or use the defrost function on your microwave for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely. The flavors actually deepen if you refrigerate the soup overnight. Reheat gently on the stove over medium-low heat, stirring occasionally. Add fresh lime juice and cilantro just before serving to keep the bright flavors vibrant.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in meal-sized portions for up to 2 months. Thaw in the fridge overnight before reheating.
Can I Substitute the Heavy Cream?
Yes! You can use half-and-half for a lighter option, or coconut milk or a plant-based cream for a dairy-free version. If using yogurt, add it off the heat and stir gently to avoid curdling.
