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This Green Enchiladas Chicken Soup transforms classic Mexican enchilada flavors into a comforting, creamy bowl that warms you from the inside out. The combination of tender shredded chicken, tangy green enchilada sauce, and melty cheese creates a restaurant-quality soup you can easily make at home no matter which cooking method you prefer.
I first made this soup when my family was craving something different from our usual taco Tuesday routine. The rich aroma filled our kitchen as it simmered, and everyone kept asking when dinner would be ready. Now it appears on our menu at least twice a month.
Ingredients
- Boneless skinless chicken breasts or thighs perfect for shredding and absorbing flavors. Thighs offer more richness while breasts are leaner.
- Green enchilada sauce provides the distinctive tangy flavor base. Homemade gives the best flavor but store-bought works perfectly in a pinch.
- Chicken broth forms the soup base and enhances the chicken flavor throughout.
- Half and half or heavy cream adds richness and creates the creamy texture. Choose heavy cream for an extra indulgent version.
- Monterey Jack cheese melts beautifully and complements the Mexican flavors without overpowering.
- Cream cheese creates a velvety smoothness and balances the tanginess of the green sauce.
- Green salsa adds extra dimension and authentic Mexican flavor. Choose mild or spicy according to your heat preference.
- Salt and pepper for seasoning to your taste.
Step-by-Step Instructions
- Prepare the Base
- For the slow cooker method combine chicken green enchilada sauce and broth in your cooker. Set it on low and let it work its magic for 6 to 8 hours. The longer cooking time allows the chicken to become perfectly tender and absorb all the vibrant flavors of the enchilada sauce.
- Create the Creamy Texture
- After removing and shredding the chicken return it to the pot and add all the dairy ingredients Monterey Jack cream cheese and half and half along with the green salsa. The residual heat will gently melt everything together without scorching the dairy. Stir occasionally until you achieve a smooth consistent texture throughout.
- Season and Serve
- Taste the soup and adjust with salt and pepper. The enchilada sauce and salsa already contain salt so start conservatively. Ladle into bowls and add your favorite toppings. I find a dollop of sour cream fresh cilantro and some diced avocado create the perfect balance of flavors and textures.
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This soup became an unexpected hit at our annual neighborhood potluck. My neighbor Maria who grew up in New Mexico was particularly impressed and asked for the recipe immediately. She said it reminded her of her grandmother's cooking but with a modern twist that made it even easier to prepare.
Make Ahead and Storage
This soup stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day as they meld together. When reheating do so gently over medium-low heat to prevent the dairy from separating. Add a splash of chicken broth if needed to reach your desired consistency. For longer storage freeze portions without the dairy then add cream and cheese when reheating.
Customization Options
While this recipe is delicious as written there are endless ways to make it your own. For a lighter version substitute the half and half with evaporated milk. Need more vegetables? Add diced bell peppers black beans or corn during the last 30 minutes of cooking. For extra heat stir in a diced jalapeño or a dash of hot sauce. Vegetarians can substitute the chicken with extra beans or plant-based chicken alternatives and vegetable broth.
Serving Suggestions
Transform this soup into a complete meal by serving with warm corn tortillas or tortilla chips for dipping. A simple side salad with cilantro lime dressing complements the flavors perfectly. For an appetizer portion serve in small cups before a main course of grilled fish or chicken. This soup also pairs beautifully with a crisp Mexican lager or a margarita for an adults only dinner party.
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Frequently Asked Questions About the Recipe
- → Can I use rotisserie chicken instead of raw chicken?
Yes! Rotisserie chicken works wonderfully in this soup. Simply skip the initial cooking step and add shredded rotisserie chicken when you add the cheeses and cream. This makes for an even quicker preparation time while maintaining the soup's rich flavor.
- → Is there a dairy-free alternative for this soup?
You can make a dairy-free version by substituting full-fat coconut milk for the half and half, and using dairy-free cheese alternatives. The soup won't be quite as rich but will still have delicious flavor from the green enchilada sauce and salsa verde.
- → What's the difference between green enchilada sauce and salsa verde?
Green enchilada sauce typically contains green chiles, tomatillos, onions, garlic and spices in a smooth sauce. Salsa verde is similar but usually chunkier with more pronounced tomatillo tanginess. In this soup, they complement each other with enchilada sauce providing the base flavor and salsa verde adding complexity.
- → How spicy is this soup?
The spice level depends on the green enchilada sauce and salsa verde you choose. Most commercial varieties are mild to medium. For a milder soup, look for products labeled 'mild.' To increase heat, add diced jalapeños or use hot salsa verde. The creamy ingredients also help temper any spiciness.
- → Can I freeze this soup?
Yes, though cream-based soups can sometimes separate when frozen and reheated. For best results, consider freezing the soup before adding the dairy components. When ready to serve, thaw the base, heat it, and then stir in the fresh cheeses and cream. If freezing the complete soup, reheat gently and whisk to recombine.
- → What side dishes pair well with this soup?
This hearty soup pairs wonderfully with simple sides that complement its Mexican-inspired flavors. Try serving with warm tortillas, a simple green salad with citrus vinaigrette, Mexican rice, or corn bread. For a lighter meal, a side of sliced avocado with lime juice works beautifully.