Warm up with this incredibly creamy green chicken enchilada soup, a healthy one-pot dinner that’s perfect for a comforting meal on a busy weeknight. This recipe brings all the beloved flavors of chicken enchiladas into a cozy, spoonable format, making it an instant family favorite.
Forget complicated cooking; this dish is designed for simplicity without sacrificing flavor. It’s a hearty, satisfying meal that comes together quickly, leaving you more time to enjoy with your loved ones.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Creamy Green Chicken Enchilada Soup
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
Description
Warm up with this incredibly creamy green chicken enchilada soup, a healthy one-pot dinner that’s perfect for a comforting meal on a busy weeknight. This recipe brings all the beloved flavors of chicken enchiladas into a cozy, spoonable format, making it an instant family favorite.
Ingredients
Instructions
1. 1. Saute the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, diced green chiles, ground cumin, and chili powder. Cook for another minute until fragrant, being careful not to burn the garlic.
2. 2. Build the Broth Base: Pour in the chicken broth and the green enchilada sauce. Stir well to combine all the flavors. Bring the mixture to a gentle simmer, then reduce the heat to low.
3. 3. Add the Hearty Ingredients: Add the rinsed and drained cannellini beans and the cooked shredded chicken to the pot. Stir everything together and let it simmer for about 10-15 minutes, allowing the flavors to meld and the soup to heat through completely.
4. 4. Introduce the Creaminess: Stir in the heavy cream. Continue to simmer gently for another 2-3 minutes, just until the soup is heated through and slightly thickened. Avoid boiling once the cream is added to prevent curdling.
5. 5. Melt in the Cheese: Remove the pot from the heat and stir in the shredded Monterey Jack cheese until it is fully melted and incorporated, creating a wonderfully creamy texture.
6. 6. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the warm soup into bowls and garnish with your favorite toppings like fresh cilantro, diced avocado, a dollop of sour cream, or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: stovetop
- Cuisine: mexican
Nutrition
- Serving Size: 1 bowl
Keywords: enchilada soup, chicken soup, creamy soup, one pot, weeknight meal, comfort food, easy, healthy, mexican, dinner
What You’ll Love About This Quick And Easy Recipe
This creamy green chicken enchilada soup is a true weeknight hero. It’s perfect for anyone looking for a healthy, comforting meal that doesn’t require hours in the kitchen. Families will appreciate its mild yet flavorful profile, making it a hit with both adults and kids. It’s an ideal dish for those chilly evenings when you crave something warm and nourishing, or when you need a substantial meal that’s easy to prepare after a long day. The one-pot nature means less cleanup, which is always a win in a busy household. Plus, it’s packed with protein and vegetables, ensuring a balanced and satisfying dinner. Serve it for a casual family dinner, a cozy lunch, or even as a comforting dish to bring to a potluck.
Everything You Need To Make This Recipe Without Stress
This recipe uses readily available ingredients that you can find at any grocery store. We’re focusing on convenience and flavor, ensuring you get a delicious meal without any fuss.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 (10-ounce) can green enchilada sauce
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Salt and freshly ground black pepper to taste
- Optional toppings: fresh cilantro, diced avocado, sour cream or Greek yogurt, crushed tortilla chips
For the cooked shredded chicken, a store-bought rotisserie chicken is your best friend here, saving you a ton of time. If you prefer, you can boil or bake chicken breasts and shred them yourself. When it comes to the green enchilada sauce, any brand you typically enjoy will work perfectly. For the beans, cannellini beans offer a creamy texture, but black beans or pinto beans could also be used if that’s what you have on hand. Feel free to adjust the amount of cheese to your liking, or even try a blend of Monterey Jack and cheddar for extra flavor.
Time Needed From Start To Finish
- Prep time: 10 minutes
- Cook time: 20-25 minutes
- Total time: 30-35 minutes
How To Make It Step By Step With Visual Cues
Creating this creamy green chicken enchilada soup is surprisingly straightforward. Follow these steps for a delicious meal every time.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, diced green chiles, ground cumin, and chili powder. Cook for another minute until fragrant, being careful not to burn the garlic.
- Build the Broth Base: Pour in the chicken broth and the green enchilada sauce. Stir well to combine all the flavors. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add the Hearty Ingredients: Add the rinsed and drained cannellini beans and the cooked shredded chicken to the pot. Stir everything together and let it simmer for about 10-15 minutes, allowing the flavors to meld and the soup to heat through completely.
- Introduce the Creaminess: Stir in the heavy cream. Continue to simmer gently for another 2-3 minutes, just until the soup is heated through and slightly thickened. Avoid boiling once the cream is added to prevent curdling.
- Melt in the Cheese: Remove the pot from the heat and stir in the shredded Monterey Jack cheese until it is fully melted and incorporated, creating a wonderfully creamy texture.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the warm soup into bowls and garnish with your favorite toppings like fresh cilantro, diced avocado, a dollop of sour cream, or crushed tortilla chips.
Easy Variations And Serving Ideas That Fit Real Life
This creamy green chicken enchilada soup is incredibly versatile and can be adapted to suit various tastes and occasions. For a little extra kick, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce. If you want to boost the vegetable content, consider adding a can of drained corn, some diced bell peppers, or even a handful of fresh spinach during the last few minutes of simmering.
To make it even more kid-friendly, you can serve it with a side of warm tortillas or tortilla chips for dipping, or let them choose their own mild toppings. For a heartier meal, you can serve it over a small scoop of rice or quinoa. This soup is fantastic for a casual family dinner, but it also works wonderfully for a relaxed gathering. Set up a topping bar with various options like shredded cheese, sour cream, avocado, pickled jalapeños, and fresh cilantro, allowing everyone to customize their bowl.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Here are a few common mistakes to watch out for when making this chicken enchilada soup:
- Overcooking the Garlic: Garlic can burn quickly, turning bitter. Make sure to add it after the onions have softened and cook it for only about a minute until fragrant, then immediately add the liquids.
- Boiling After Adding Cream: Once you’ve added the heavy cream, keep the heat low and only simmer gently. Boiling cream can cause it to curdle, resulting in a grainy texture.
- Not Seasoning Enough: Don’t forget to taste the soup before serving and adjust the salt and pepper. The amount needed can vary depending on the saltiness of your broth and enchilada sauce.
- Skipping the Simmer Time: While this is a quick recipe, allowing the soup to simmer for 10-15 minutes after adding the chicken and beans is crucial. This time allows the flavors to meld and deepen, making the soup much more delicious.
- Using Cold Chicken: Ensure your shredded chicken is already cooked and ideally at room temperature or slightly warmed before adding it to the soup. This helps it heat through evenly without cooling down the entire pot.
How To Store It And Make It Ahead Without Ruining Texture
This creamy green chicken enchilada soup is excellent for meal prep and leftovers. To store, allow the soup to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup seems too thick, you can add a splash of chicken broth or water to reach your desired consistency. You can also reheat individual portions in the microwave.
For making ahead, you can prepare the soup up to the point of adding the heavy cream and cheese. Store this base in the refrigerator. When you’re ready to serve, gently reheat the base on the stovetop, then stir in the heavy cream and cheese until melted and warm. This helps maintain the best creamy texture. Freezing is generally not recommended for cream-based soups as the texture can become grainy upon thawing and reheating.
Questions People Always Ask Before Making This Recipe
Can I make this soup spicier? Absolutely! To add more heat, you can include a pinch of cayenne pepper, a diced jalapeño (seeds removed for less heat, left in for more), or a dash of your favorite hot sauce when you add the green chiles.
What kind of chicken should I use? Cooked shredded chicken is best. A store-bought rotisserie chicken is a fantastic time-saver. You can also boil or bake chicken breasts or thighs and then shred them yourself.
Is this soup gluten-free? Yes, as long as your chicken broth and green enchilada sauce are certified gluten-free, this soup is naturally gluten-free. Always check ingredient labels to be sure.
Can I use a different type of cheese? Monterey Jack cheese melts beautifully and provides a mild flavor. You can certainly experiment with other cheeses like Colby Jack, a mild cheddar, or even a Mexican blend.
What if I don’t have cannellini beans? Black beans or pinto beans would be excellent substitutes. Just be sure to rinse and drain them well before adding them to the soup.
Can I add more vegetables? Yes, feel free to add vegetables like corn, diced bell peppers,
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
