Green Chicken Enchilada Soup is a comforting delight that brings the vibrant flavors of enchiladas into a hearty, soul-warming bowl of soup. This recipe not only captures the zesty taste you love from traditional enchiladas but also presents it in an easy-to-make format. Whether you’re looking for a quick dinner option or something to impress guests, this soup delivers in both flavor and satisfaction.
Why We Love This Green Chicken Enchilada Soup Recipe
One of the best things about this green chicken enchilada soup is its versatility. It’s perfect for cozy family dinners or lively gatherings with friends. The creamy broth, richly flavored with green enchilada sauce and salsa verde, perfectly complements the tender chicken. The addition of Monterey Jack cheese makes it every bit as indulgent as you’d want. Plus, the fact that it cooks effortlessly in a slow cooker or pot means you can spend more time with your loved ones and less time in the kitchen. Whether you’re wrapping up a busy day or enjoying a leisurely weekend, this soup is a go-to recipe that’s sure to please everyone in your household.
Ingredients about Green Chicken Enchilada Soup
To prepare this delightful green chicken enchilada soup, you’ll need the following ingredients:
List of ingredients with measurements
- 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
Creating this soup is a breeze, and you’ll love how straightforward the process is. Here’s how you can whip up your delicious batch:
- Prep the Chicken: Start by placing the chicken in a slow cooker or a large pot. Make sure you’ve selected boneless and skinless chicken breasts or thighs for the best texture and flavor.
- Add the Broth and Sauces: Pour the chicken broth over the chicken, ensuring it’s fully covered. Then, add the green enchilada sauce and salsa verde. Stir the mixture gently to combine the flavors.
- Let it Cook: Now, cover the pot. If you’re using a slow cooker, set it to low and allow it to cook for about 6 hours. If you’re in a hurry, you can set it to high and cook for 3 hours instead. The goal is to have the chicken become tender and easy to shred.
- Shred the Chicken: Once the cooking time is up, carefully remove the chicken from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot to soak up all the delicious flavors.
- Stir in the Creamy Ingredients: Next, add in the half and half (or your choice of heavy cream) along with the cream cheese. Stir everything together until the cream cheese is fully melted and combined, creating a rich and creamy texture.
- Season It Up: Taste your soup and season with salt and pepper to your liking. This step is crucial as it allows you to enhance the flavor profile according to your preference.
- Ready to Serve: Your green chicken enchilada soup is now ready! Ladle it into bowls, and prepare for the deliciousness that awaits.
How to Serve Green Chicken Enchilada Soup
Serving your green chicken enchilada soup adds an extra touch of delight. Consider topping each bowl with a sprinkle of shredded Monterey Jack cheese. A dollop of sour cream can add a delightful creaminess, while some chopped fresh cilantro will introduce a burst of freshness. For an added crunch, think about including tortilla strips or crumbled tortilla chips on top. If you enjoy some heat, a few slices of jalapeño can spice things up beautifully. This soup is perfect on its own or served alongside warm corn tortillas or crusty bread, allowing you to soak up every last bit of that rich, flavorful broth. With each spoonful, you’ll experience a burst of flavors that will have your family and friends coming back for more.
Expert Tips: Green Chicken Enchilada Soup
- Quality Ingredients Matter: Choose high-quality chicken and fresh ingredients wherever possible. This will enhance the flavor of your soup significantly.
- Customize Your Spice Level: If you like it spicy, consider adding diced green chilies or extra salsa verde. Adjust this according to your preference, and enjoy a soup that suits your taste.
- Make Ahead: This soup stores well, which makes it a great make-ahead meal. Prepare it a day in advance and let the flavors meld overnight. Just reheat when you’re ready to serve.
- Thicken It Up: If you prefer a thicker soup, you can mix in a cornstarch slurry (cornstarch mixed with cold water) toward the end of cooking, and let it simmer for a few more minutes.
- Use Leftover Chicken: If you have leftover rotisserie chicken, feel free to use it! Simply shred the chicken and combine it with the other ingredients, reducing cook time significantly.
How to Store Green Chicken Enchilada Soup
Storing your green chicken enchilada soup is simple. Allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, this soup freezes well too. Portion it into freezer-safe bags or containers, removing air before sealing. It can last in the freezer for about 2-3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove. Stir occasionally to ensure it heats evenly.
Variation of Green Chicken Enchilada Soup
Feel free to get creative with this soup! You can easily make it vegetarian by substituting the chicken with hearty vegetables such as zucchini, bell peppers, and mushrooms. For a more protein-packed option, consider adding black beans or pinto beans. You can also experiment with different cheeses if you prefer something other than Monterey Jack. Pepper Jack adds a nice spicy kick, while cheddar offers a robust flavor. Another option is to include corn for added sweetness and texture. A squeeze of lime over the top before serving lends a fresh zing, making your soup even more refreshing. Explore these variations and find your perfect spin on this delicious recipe!
FAQ
What is Green Chicken Enchilada Soup?
Green chicken enchilada soup is a creamy, flavorful soup that combines tender chicken with green enchilada sauce, Monterey Jack cheese, and various spices, resulting in a dish similar to enchiladas but in soup form.
How long does it take to make Green Chicken Enchilada Soup?
Depending on whether you use a slow cooker or a regular pot, the soup can take anywhere from 3 to 6 hours to cook. The slow cooker method allows for a hands-off approach, while the pot method is quicker.
Can I make Green Chicken Enchilada Soup ahead of time?
Absolutely! This soup is perfect for meal prep. You can make it a day in advance, and the flavors will develop even further. Simply reheat when ready to serve.
How can I make Green Chicken Enchilada Soup spicier?
If you enjoy a bit more heat, consider adding diced green chilies, extra salsa verde, or even a dash of hot sauce to the soup to give it a spicier kick.
What should I serve with Green Chicken Enchilada Soup?
You can serve this soup with warm corn tortillas, crusty bread, or topped with tortilla strips for added crunch. Garnishing with sour cream and cilantro also enhances the overall experience.
Green Chicken Enchilada Soup
Ingredients
Main Ingredients
- 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
- to taste salt and pepper
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 gently to combine.
Cooking
- Cover the pot. If using a slow cooker, set it to low and cook for about 6 hours, or on high for 3 hours.
- Once cooked, carefully remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot.
- Add in the half and half (or heavy cream) and cream cheese. Stir until the cream cheese is melted and the mixture is creamy.
- Taste and season with salt and pepper according to preference.
Serving
- Ladle the soup into bowls and top with shredded Monterey Jack cheese, sour cream, chopped cilantro, tortilla strips, or jalapeños as desired.
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