I love experimenting with fresh takes on a hearty Green Chili Enchilada Soup. This recipe combines olive oil, cumin, and chicken broth with shredded chicken, diced tomatoes with green chilies, and a hint of lime for brightness. I enjoy how each spoonful merges zesty spices with creamy textures for a satisfying bowl.
I recently tried this Easy Green Enchilada Chicken Soup and it totally blew my mind. I started by heating 2 tablespoons olive oil in a pot and cooking a diced medium yellow onion until it got soft.
Then I tossed in 3 minced garlic cloves along with a teaspoon each of ground cumin and chili powder to build up the flavor. Once I poured in 4 cups of low-sodium chicken broth, I added a 10 ounce can of green enchilada sauce, a can of diced green chiles and a cup of diced tomatoes with green chilies.
I also stirred in a cup of frozen corn kernels and a couple of boneless, skinless chicken breasts that i had already cooked and shredded. Just before serving i mixed in 1/2 cup heavy cream and a squeeze of lime juice, seasoning with salt and pepper.
This Green Chile Enchilada Soup is a fun, simple take on classic enchilada recipes that always surprises me with its delicious taste!
Why I Like this Recipe
I really like this recipe because it’s super flavorful and comforting. First, the mix of spices like cumin and chili powder gives it a warm, cozy taste that reminds me of home. Second, the little kick from the lime and the fresh cilantro makes everything pop in the best way possible. Third, the creamy texture from the heavy cream combined with the chunky chicken and veggies makes every spoonful satisfyingly rich.
This Green Chile Chicken Enchilada Soup is a simple, healthy, and delish meal thats perfect for busy weeknights. Its creamy, hearty and full of flavor that makes me think of family dinners. I love how all the ingredients come together to make a soup thats not only quick and easy but also super comforting, even if i end up making a few mistakes along the way like forgetting to stir sometimes. Its just one of those recipes that works every time, even if its a little messy or imperfect.
Ingredients
- Olive oil offers healthy fats and rich flavor to start when frying the onion and garlic.
- Low-sodium chicken broth supplies a savory, light base that elevates every ingredient
- Green enchilada sauce gives tangy zest and mild spice that perk up the soup nicely.
- Shredded chicken delivers lean protein and hearty texture without overpowering the vibrant flavors.
- Lime juice adds a fresh, citrusy brightness that balances the soup’s rich creaminess.
- Heavy cream smoothes the texture, subtly sweetening and mellowing the spicy notes.
- Fresh cilantro adds a herbal punch that brightens taste and enhances the dish aroma.
- Garlic provides aromatic depth and hints of spiciness for a truly irresistible taste.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 1 (10 ounce) can green enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 cup diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup heavy cream
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
How to Make this
1. Heat olive oil in a large pot over medium heat then add the diced onion and cook it for about 3-4 minutes till it’s soft.
2. Toss in the minced garlic and cook for another minute until it smells good.
3. Stir in the ground cumin and chili powder and let them toast with the onions for about 30 seconds.
4. Pour in all the chicken broth, add the green enchilada sauce, the diced green chiles, tomatoes with green chilies, and frozen corn kernels. Bring it all to a simmer.
5. Add in the shredded chicken and let the soup heat through for about 5 minutes.
6. Lower the heat and stir in the heavy cream, making sure the soup doesn’t start boiling.
7. Squeeze in the juice of one lime, then season with salt and pepper to your taste.
8. Let the soup simmer for a few more minutes so that all the flavors mix together well.
9. Remove the soup from the heat and ladle it into bowls.
10. Top with chopped fresh cilantro if using and serve hot. Enjoy your soup!
Equipment Needed
1. Large pot
2. Stovetop
3. Measuring spoons and cups
4. Knife
5. Cutting board
6. Wooden spoon
7. Can opener
8. Citrus juicer (or you can squeeze by hand)
9. Ladle
10. Bowls for serving
FAQ
Easy Green Enchilada Chicken Soup Recipe Substitutions and Variations
- If you dont have olive oil, you can easily use canola oil or even avocado oil for a similar flavor.
- Not a fan of yellow onion? Try using red onion or even shallots if you’re looking for a twist.
- If low-sodium chicken broth is hard to find, you can use regular chicken broth but just be careful with the salt you add later.
- Don’t have heavy cream? Mix half-and-half with a little butter or try coconut cream if you dont mind a hint of coconut flavor.
- If green enchilada sauce is unavailable, a good quality salsa verde mixed with a touch of extra spices works well as a substitute.
Pro Tips
1. Make sure to let the onions and garlic really get soft and a little browned before adding the spices so their flavors build up fully, instead of rushing the process.
2. When you add the heavy cream, keep the heat low to stop it from curdling; this little trick really helps maintain the soup’s smooth texture.
3. Toasting the cumin and chili powder briefly with the onions brings out a deeper flavor so don’t skip that step even if you’re in a hurry.
4. Always add the lime juice at the very end so you get that fresh, tangy kick without losing its brightness during cooking.
Easy Green Enchilada Chicken Soup Recipe
I love experimenting with fresh takes on a hearty Green Chili Enchilada Soup. This recipe combines olive oil, cumin, and chicken broth with shredded chicken, diced tomatoes with green chilies, and a hint of lime for brightness. I enjoy how each spoonful merges zesty spices with creamy textures for a satisfying bowl.
4
servings
350
kcal
Equipment: 1. Large pot
2. Stovetop
3. Measuring spoons and cups
4. Knife
5. Cutting board
6. Wooden spoon
7. Can opener
8. Citrus juicer (or you can squeeze by hand)
9. Ladle
10. Bowls for serving
Ingredients
-
2 tablespoons olive oil
-
1 medium yellow onion, diced
-
3 garlic cloves, minced
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
4 cups low-sodium chicken broth
-
1 (10 ounce) can green enchilada sauce
-
1 (4 ounce) can diced green chiles
-
1 cup diced tomatoes with green chilies
-
1 cup frozen corn kernels
-
2 boneless, skinless chicken breasts, cooked and shredded
-
1/2 cup heavy cream
-
Juice of 1 lime
-
Salt and pepper, to taste
-
Fresh cilantro, chopped (optional)
Directions
- Heat olive oil in a large pot over medium heat then add the diced onion and cook it for about 3-4 minutes till it's soft.
- Toss in the minced garlic and cook for another minute until it smells good.
- Stir in the ground cumin and chili powder and let them toast with the onions for about 30 seconds.
- Pour in all the chicken broth, add the green enchilada sauce, the diced green chiles, tomatoes with green chilies, and frozen corn kernels. Bring it all to a simmer.
- Add in the shredded chicken and let the soup heat through for about 5 minutes.
- Lower the heat and stir in the heavy cream, making sure the soup doesn’t start boiling.
- Squeeze in the juice of one lime, then season with salt and pepper to your taste.
- Let the soup simmer for a few more minutes so that all the flavors mix together well.
- Remove the soup from the heat and ladle it into bowls.
- Top with chopped fresh cilantro if using and serve hot. Enjoy your soup!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 60mg
- Sodium: 600mg
- Potassium: 800mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 3g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 1mg
