Here’s a cozy, flavorful Green Enchilada Chicken Soup recipe that’s creamy, slightly tangy, and packed with the flavors of green enchilada sauce, chicken, and a touch of spice. It’s like a comforting bowl of enchilada in soup form.
Green Enchilada Chicken Soup
Ingredients (serves 4–6)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1–2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can (10 oz / 280 g) diced green chilies
- 1 can (10 oz / 280 g) cream-style corn (optional for creaminess)
- 1 can (4 oz / 115 g) diced green chilies (for extra heat if desired)
- 4 cups chicken broth
- 1 cup green enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, tortilla strips, avocado, diced jalapeños
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, and smoked paprika; cook 30 seconds until fragrant.
- Add liquids and chicken: Pour in chicken broth and green enchilada sauce. Stir in shredded chicken, diced green chilies, and corn. Bring to a gentle simmer.
- Simmer & flavor: Reduce heat and simmer 10–15 minutes for flavors to meld. Taste and season with salt, pepper, and lime juice.
- Add creaminess: Remove from heat and stir in sour cream or Greek yogurt until smooth.
- Serve: Ladle into bowls and garnish with cilantro and optional toppings like shredded cheese, tortilla strips, or avocado.
Tips for Grandma-Style Comfort
- For extra depth, roast the chicken or sauté the corn lightly before adding.
- If you like it spicy, add diced jalapeños or a splash of green hot sauce.
- Leftovers taste even better the next day once flavors meld.
I can also make a quick 30-minute slow-cooker version that’s even easier for busy nights if you want. Do you want me to do that?
