Name: Green Enchiladas Chicken Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 yellow onion, finely chopped; 1 jalapeno, finely diced; 28 oz green enchilada sauce; 3 cups chicken broth; 4 oz cream cheese; 2 lbs chicken breasts, boneless and skinless, cooked and shredded; 1 cup heavy cream; 2 cups cheddar cheese; 4 oz salsa verde; Salt and black pepper to taste; Avocado, sliced; Cilantro, chopped; Green onion, chopped; Sour cream

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If you are craving a bowl of comforting warmth packed with bold Mexican flavors but want to keep it low-carb and gluten-free, this Green Enchiladas Chicken Soup Recipe is exactly the answer. Creamy, hearty, and bursting with zesty green enchilada sauce, tender shredded chicken, and just the right touch of heat from jalapeno, this soup is like a hug in a bowl that will satisfy on chilly days or whenever you need a meal that feels indulgent but wholesome. It blends rich cream cheese and cheddar in a way that elevates every spoonful without weighing you down.

Ingredients You’ll Need

A white bowl filled with a creamy yellow soup that has shredded pieces of chicken mixed inside, topped with several bright green avocado slices arranged in a small stack on the right side. In the center, there is a dollop of white sour cream garnished with small bits of fresh green herbs. More chopped green onions and finely chopped herbs are scattered around the soup surface. A silver spoon is partially dipped on the left side of the bowl, scooping up some of the creamy chicken soup. The bowl is placed on a white marbled surface with a light green cloth partially seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is simple yet plays a crucial role, contributing to the wonderful balance of taste, texture, and vibrant green color that makes this soup so inviting. From the fresh aromatics to the creamy cheeses and savory chicken broth, your pantry essentials come alive here.

1 tbsp olive oil: Perfect for sautéing the onion and jalapeno to release their natural flavors.
1 yellow onion, finely chopped: Adds sweetness and depth to the soup base as it softens.
1 jalapeno, finely diced: Brings just the right kick of gentle heat and complexity.
28 oz green enchilada sauce: The star of the show, providing signature tangy, herby flavor.
3 cups chicken broth: Builds the soup’s savory body and keeps it light.
4 oz cream cheese: Melts into creamy richness that smooths out the spices.
2 lbs chicken breasts, cooked and shredded: Packs high protein and hearty texture.
1 cup heavy cream: Enhances silkiness and luxurious mouthfeel without overwhelming calories.
2 cups cheddar cheese: Adds sharp, melty depth to every spoonful.
4 oz salsa verde: A fresh twist that boosts brightness and extra zing.
Salt and black pepper to taste: Balances and highlights all the flavors beautifully.
Avocado slices, chopped cilantro, chopped green onion, and sour cream: Essential toppings that introduce freshness and creaminess.

How to Make Green Enchiladas Chicken Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a pot or Dutch oven over medium-high heat. Toss in your finely chopped onion and jalapeno, cooking them for about 5 minutes until the onion becomes translucent and tender. This step is crucial as it unlocks the sweetness of the onion and the gentle heat of the jalapeno, forming a fragrant base for your soup.

Step 2: Mix in Green Enchilada Sauce, Broth, and Cream Cheese

Next, pour in the green enchilada sauce and chicken broth. Slowly add the cream cheese while stirring continuously to ensure it melts smoothly into the mix without clumping. This creamy combination simmers together for about 5 minutes, allowing the flavors to blend into a luscious, slightly tangy broth that’s absolutely irresistible.

Step 3: Add Chicken, Cream, Cheese, and Salsa Verde

Now it’s time for the shredded chicken, heavy cream, cheddar cheese, and salsa verde to join the party. Stir everything well and let the soup cook gently for 3 to 4 minutes until everything is warmed through and the cheese melts beautifully. At this point, you have a rich, creamy, and soulful Chicken Soup Recipe that sings with bold flavors and a comforting texture.

Step 4: Season and Serve

Finally, taste and season with salt and black pepper to your preference. Ladle the soup into bowls and get ready to add your favorite toppings for the perfect finishing touch.

How to Serve Green Enchiladas Chicken Soup Recipe

In a white bowl on a white marbled surface, there is a creamy, thick greenish-yellow soup with shredded pieces in it. On the right side of the soup, there are three slices of bright green avocado placed neatly in a row, topped with chopped dark green scallions. In the center, a dollop of white cream is sitting under more scallions. A spoon is scooping some of the thick soup mixed with shredded pieces from the left side of the bowl, showing the creamy texture and bits of herbs. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten each bowl with slices of creamy avocado, a sprinkle of freshly chopped cilantro and green onion, and a generous dollop of cooling sour cream. These toppings bring fresh contrast, extra texture, and freshness that elevate the soup’s flavor profile.

Side Dishes

This soup stands wonderfully on its own but pairs beautifully with warm corn tortillas or a simple side salad for a light yet satisfying meal. You can also add a side of crispy baked tortilla chips if you’re craving some crunch.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls to make it a party-friendly appetizer, or layer it in clear glasses with alternating soup and cheese to create a striking layered dip. Either way, this soup will impress guests and family alike!

Make Ahead and Storage

Storing Leftovers

Store leftover Green Enchiladas Chicken Soup Recipe in an airtight container in the refrigerator. It will keep great for up to 3 days, making it perfect for quick lunches or dinners during the week.

Freezing

This soup freezes well, giving you the option to batch cook. Store portions in freezer-safe containers or bags for up to 2 months. When freezing, consider leaving out the sour cream and avocado toppings, which are best added fresh after reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to keep the soup smooth and prevent sticking. If the soup thickens too much after refrigeration or freezing, simply add a splash of chicken broth to reach your desired consistency.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken saves time and adds extra flavor, making your Green Enchiladas Chicken Soup Recipe even easier to whip up on busy days.

Is this soup spicy?

The jalapeno and salsa verde add mild heat, but it’s generally mild and can be adjusted. Remove the seeds from the jalapeno to reduce spice or add more if you love a kick.

Can I substitute the cream cheese and heavy cream with dairy-free options?

Yes, feel free to use dairy-free cream cheese and coconut cream or cashew cream for a delicious vegan-friendly version that still retains creamy texture.

Is this soup suitable for low-carb diets?

Yes, this Green Enchiladas Chicken Soup Recipe is perfect for low-carb eating, packed with protein and healthy fats while keeping carbohydrates low.

How do I make the soup thicker?

If you prefer a thicker soup, you can add a little more cream cheese or let the soup simmer longer uncovered to reduce the liquids and concentrate the flavors.

Final Thoughts

This Green Enchiladas Chicken Soup Recipe is a true gem—easy to make, bursting with flavor, and wonderfully comforting without the carbs to slow you down. Whether you need a quick weeknight dinner or something special to cozy up with, this recipe delivers every time. Give it a try and watch it become a staple in your recipe rotation that friends and family will ask for again and again.