Green Chicken Enchilada Soup is a delightful and comforting dish that combines tender chicken, creamy textures, and the zesty flavors of green enchilada sauce. This hearty soup is a wonderful way to warm up on a chilly day or to serve during a cozy gathering with family and friends.
Why We Love This Green Chicken Enchilada Soup Recipe
This recipe has become a household favorite for several reasons. The combination of chicken, creamy cheese, and savory green enchilada sauce creates a rich and satisfying bowl of soup that is full of flavor. You’ll find it’s easy to prepare and can be made in a slow cooker or on the stovetop, making it incredibly versatile. Not only is it delicious, but it also allows for customization with various toppings, so everyone at the table can enjoy it just the way they like. Plus, who doesn’t love a dish that can be ready in under three hours?
Ingredients about Green Chicken Enchilada Soup
- 2.5 pounds boneless skinless chicken breasts or thighs
- 24 ounces chicken broth
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- 1 recipe green enchilada sauce (or a 28-ounce can)
- 4 ounces salsa verde
- 1 cup half and half or heavy cream
- Salt and pepper to taste
How to Make Green Chicken Enchilada Soup Directions
To begin making your Green Chicken Enchilada Soup, start by prepping your chicken. Whether you choose boneless skinless chicken breasts or thighs, place them in a slow cooker or a large pot for a more traditional stovetop approach. Next, pour the chicken broth over the chicken, ensuring it’s fully covered, then add the green enchilada sauce and salsa verde. Give it a gentle stir to combine everything together.
Cover the pot and allow it to cook. If you’re using a slow cooker, set it to low for about six hours or on high for three hours. This slow and steady cooking method allows the chicken to become tender and flavorful while melding beautifully with the broth and sauces.
Once your chicken is cooked, it’s time to shred it. Carefully remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot to soak up all those delicious flavors.
Now, it’s time to stir in the creamy ingredients. Add the half and half and cream cheese, mixing until the cheese is completely melted and incorporated into the soup. This will create the rich, creamy texture that makes this dish so irresistible.
Don’t forget to taste your soup before serving! Add salt and pepper to your liking—seasoning is key to elevating the flavors in your dish.
When you are ready to serve, ladle the soup into bowls and offer toppings on the side for your guests. Popular choices include shredded cheese, sour cream, freshly chopped cilantro, crispy tortilla strips, or spicy jalapeños. This interactive element of serving only enhances the experience, allowing each person to customize their bowl just the way they like it.
How to Serve Green Chicken Enchilada Soup
Serving Green Chicken Enchilada Soup is as delightful as making it. Ladle the warm soup into individual bowls, allowing the inviting aroma to fill the air. Set up a toppings station nearby, featuring an array of delicious options. You might include a modest pile of shredded Monterey Jack cheese, a dollop of rich sour cream, freshly chopped cilantro for a burst of color and flavor, crispy tortilla strips for crunch, and sliced jalapeños for those who like a bit of heat.
Encourage your guests to personalize their bowls, making it a fun and engaging experience. The creamy soup, combined with the various textures and flavors of the toppings, will create an enticing dish that everyone will enjoy. Serve it hot alongside crusty bread or warm flour tortillas for a well-rounded meal that satisfies and nourishes.
Expert Tips: Green Chicken Enchilada Soup
To enhance your Green Chicken Enchilada Soup, consider the following expert tips. First, choose your chicken wisely; thighs typically impart a richer flavor and maintain moisture, while breasts provide a leaner option. If you’re short on time, using a rotisserie chicken can save you prep time without compromising flavor.
When it comes to the green enchilada sauce, homemade is always great when you have the time, but store-bought options can also work wonders in a pinch. If you like an extra kick, try adding more salsa verde or a dash of your favorite hot sauce.
For added flavor depth, sauté some onions and garlic before adding the chicken to the pot. This step enhances the flavor of the broth and creates a more aromatic dish. Additionally, don’t underestimate the power of toppings; they can completely transform your soup. Consider adding sliced avocado or a squeeze of lime for a fresh touch.
How to Store Green Chicken Enchilada Soup
Storing your Green Chicken Enchilada Soup properly ensures you can enjoy it later. Once the soup has cooled, transfer it to airtight containers and store it in the refrigerator. Properly stored, it can last up to three to four days.
If you want to keep it longer, consider freezing the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stovetop over low heat, stirring occasionally until it’s warmed through.
Be cautious not to let it boil, as this can alter the creamy texture of your soup. If you find the soup has thickened after freezing, add a splash of chicken broth to reach your desired consistency when reheating.
Variation of Green Chicken Enchilada Soup
There are numerous ways to make Green Chicken Enchilada Soup your own. Start with the base recipe, but feel free to experiment with different proteins! You can substitute the chicken for shredded beef or even beans for a vegetarian option. Using a combination of meats will also create a more complex flavor profile.
Vegetables can also be a great addition. Try adding bell peppers, corn, or diced zucchini for a delightful twist. These add-not only color but also extra nutrition. If you want a less creamy version, consider using a low-fat milk instead of half and half, or you can omit the cream altogether for a lighter soup.
You may also play around with spices. Adding cumin and chili powder can enhance the flavor, or even a pinch of smoked paprika for a hint of smokiness. Roasted green chiles can be a fantastic way to intensify that signature green flavor.
FAQ
What is Green Chicken Enchilada Soup?
Green Chicken Enchilada Soup is a creamy and flavorful dish made with tender chicken, green enchilada sauce, and various creamy ingredients. It is topped with delicious garnishes for an added kick.
How long does it take to cook Green Chicken Enchilada Soup?
Cooking Green Chicken Enchilada Soup takes about 3 hours on high heat using a slow cooker or 6 hours on low. If cooking on the stove, the same cooking time applies.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken for this recipe. However, make sure to check that it’s cooked thoroughly and reaches a safe internal temperature of 165°F.
What are some topping ideas for Green Chicken Enchilada Soup?
Topping options include shredded cheese, sour cream, diced avocado, freshly chopped cilantro, tortilla strips, and sliced jalapeños. Customizing your toppings allows everyone to enjoy it to their taste!
How do I store leftover Green Chicken Enchilada Soup?
Store leftover Green Chicken Enchilada Soup in airtight containers in the refrigerator for up to four days or in freezer-safe containers for longer storage. Reheat carefully on the stovetop before enjoying.
Green Chicken Enchilada Soup
Ingredients
For the soup
- 2.5 pounds boneless skinless chicken breasts or thighs Thighs provide richer flavor and moisture.
- 24 ounces chicken broth
- 2 cups shredded Monterey Jack cheese For topping and creamy texture.
- 4 ounces cream cheese
- 1 recipe green enchilada sauce or a 28-ounce can Homemade or store-bought options work.
- 4 ounces salsa verde Can add extra kick.
- 1 cup half and half or heavy cream For creaminess.
- Salt and pepper to taste Adjust seasoning before serving.
Instructions
Preparation
- Place the chicken in a slow cooker or a large pot.
- Pour the chicken broth over the chicken, ensuring it's fully covered.
- Add the green enchilada sauce and salsa verde; stir to combine.
- Cover and let cook on low for about 6 hours or high for 3 hours.
Shredding Chicken
- Once cooked, remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot to soak up the flavors.
Adding Creamy Ingredients
- Stir in the half and half and cream cheese until melted and well incorporated.
- Taste and adjust seasoning with salt and pepper.
Serving
- Ladle the soup into bowls and offer toppings on the side.
- Encourage guests to personalize their bowls with toppings of their choice.
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