Nourishing Green Chicken Enchilada Soup – A Must Try Recipe

Immerse yourself in a bowl of lusciousness – Green Chicken Enchilada Soup, a culinary masterpiece. Layers of vibrant, fresh flavors unravel in each spoonful.

Succulent chicken, green enchilada sauce, and a medley of vegetables mingle, creating an aromatic symphony that stirs your senses. 

This isn’t merely soup; it’s an edible journey to Mexico. Its warmth is encapsulated in a dish, infused with homely comfort, and sprinkled with exotic flair.

A satisfying blend of traditional cooking and innovative cuisine – this soup promises to tantalize your taste buds, filling you with wholesome nourishment.  

Turn your meal into a celebration with the Green Chicken Enchilada Soup – your doorway to an unforgettable gastronomic adventure. Dive into the rich, verdant flavors – because the best journeys always lead to the heart of the kitchen.

What Is Green Chicken Enchilada Soup?

Green Chicken Enchilada Soup is a flavorful fusion of traditional Mexican cuisine and heart-warming comfort food. This vibrant, rich dish features tender chicken, tangy green enchilada sauce, and a savory blend of vegetables and spices. 

Each spoonful is a culinary journey, revealing layers of robust flavors and textures. A balance of spice, creaminess, and hearty ingredients make it an irresistible treat.

Simmered to perfection, the soup offers nourishing warmth, making every meal an unforgettable gastronomic experience.

Can You Vary The Recipe With Other Ingredients?

1. Keto Omit the beans and corn. Add more chicken and low-carb veggies like zucchini and spinach. Use a keto-friendly thickener like xanthan gum if desired.
2. Paleo Use a homemade green enchilada sauce without any added sugars or preservatives. Omit the beans, and ensure your stock is paleo-approved.
3. Gluten-Free This soup is naturally gluten-free as long as your enchilada sauce and stock are certified gluten-free.
4. Whole30 Replace beans with Whole30-compliant veggies like bell peppers or zucchini. Use a homemade green enchilada sauce without any sugar or preservatives and a Whole30-compliant stock.
5. Vegetarian Swap the chicken for a plant-based alternative, such as tofu or tempeh. Use vegetable stock instead of chicken stock.
6. Vegan Follow the vegetarian version and ensure that your enchilada sauce is vegan (some brands may use chicken stock). Omit the cheese or use a vegan substitute.

Variations, Add-Ons, And Toppings 

Variations

• Spice it up by adding jalapenos or green chilies.
• Add heartiness with cooked rice or quinoa.
• Substitute chicken with turkey or tofu for a change of protein.
• Incorporate vegetables like bell peppers, zucchini, or spinach for extra nutrition.
• Add more cheese or a dollop of sour cream for a creamier version.

Add-Ons

• Stir in some black or pinto beans for extra fiber.
• Corn kernels can add sweetness and texture.
• Mix in some chopped cilantro or green onions for a fresh burst of flavor.

Toppings

• Sprinkle shredded Monterey Jack or cheddar cheese on top for a melty finish.
• Add a dollop of sour cream or Greek yogurt for a tangy, creamy touch.
• Garnish with fresh avocado slices for creaminess and a dose of healthy fats.
• A squeeze of lime enhances the tanginess.
• Crispy tortilla strips or crushed tortilla chips add a delightful crunch.
• Freshly chopped cilantro or green onions lend vibrant color and refreshing taste.

Can I Make Green Chicken Enchilada Soup In A Slow Cooker Or Instant Pot?

Slow Cooker Method

• Place your chicken, broth, and green enchilada sauce in the slow cooker.
• Cook on low for 6 hours or high for 3-4 hours. The longer cooking time on low heat can develop flavors more deeply.
• Remove the chicken, shred it with a fork, then return it to the pot.
• Add your salsa, half and half, cream cheese, and Monterey Jack cheese. Stir until all the cheese has melted.
• Serve with your favorite garnishes.

Instant Pot Method

• On the sauté setting, add a touch of oil and lightly brown your chicken. This step is optional but can add a depth of flavor.
• Add the broth, green enchilada sauce, and chicken to the Instant Pot.
• Lock the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes, then do a natural release for 10 minutes, followed by a quick release.
• Remove the chicken, shred it, then return it to the pot.
• Add your salsa, half and half, cream cheese, and Monterey Jack cheese. Stir on the sauté setting until the cheese has melted.
• Serve with your chosen garnishes.

Can I Use Store Broth, Or Should I Make My Own?

• Store-Bought Broth: This is a convenient option, especially if you’re short on time. Many high-quality broths are available on the market today, including low-sodium, organic, or free-range options. Always read the labels to ensure you’re choosing a product that aligns with your dietary needs and preferences.

• Homemade Broth: If you have the time, making your own chicken broth allows you to control the ingredients and flavor profile. It’s an excellent way to make use of chicken bones and vegetable scraps, and it often has a deeper, richer flavor compared to store-bought versions.

How To Serve?

• Bowled Over: Serve this vibrant soup in a deep bowl, allowing the colorful ingredients to shine. Garnish with a sprinkle of shredded cheese, a dollop of sour cream, a few slices of avocado, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice.
• Accompaniments: Pair the soup with a side of warm tortillas or a slice of crusty bread to dip into the rich broth. For a heartier meal, serve alongside a green salad or a roasted vegetable dish.
• Make it Crunchy: Top the soup with a handful of tortilla chips for an added crunch, offering a delightful textural contrast.
• Spice it Up: For those who like a little heat, offer a side of sliced jalapeños or a hot sauce that guests can add to their liking.
• Presentation: Serving the soup in colorful bowls or rustic clay pots can add an extra touch to your presentation.

Perfect Side Dishes

• Mexican Rice: This flavorful rice dish complements the soup’s Mexican-inspired flavors and adds a satisfying grain element to your meal.
• Cornbread: A slice of sweet, moist cornbread pairs perfectly with the tangy, savory flavors of the soup.
• Grilled Vegetables: A side of grilled vegetables like zucchini, bell peppers, or corn can enhance the meal’s nutritional profile and add a smoky flavor.
• Green Salad: A fresh, crisp salad with a citrusy dressing can provide a refreshing counterpoint to the rich soup.
• Quesadillas: Cheese quesadillas would make a hearty side and continue the Mexican theme. You could add some grilled veggies or chicken for added protein.
• Tortilla Chips: A side of crunchy tortilla chips is perfect for dipping and adds a pleasing textural contrast to the creamy soup.
• Guacamole or Pico de Gallo: These classic Mexican dips can add a fresh, flavorful touch to your meal and pair well with both the soup and any additional sides like tortilla chips or quesadillas.

Storage And Make Ahead

• Cook & Cool: Prepare soup and allow to cool completely. Rapid cooling in a water bath can speed up the process.
• Refrigerate: Store in airtight containers. Refrigerate for up to 3-4 days.
• Freeze: Pour cooled soup into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead Broth: Prepare the green enchilada sauce and chicken broth mixture ahead. Store refrigerated up to 2 days or freeze.
• Shred Chicken in Advance: Cook and shred chicken beforehand. Refrigerate for a quick assembly.
• Assemble Last: For best texture, add fresh garnishes like cilantro, cheese, and sour cream after reheating, not before storage.
• Reheat Gently: Warm soup over low heat, stirring occasionally to prevent sticking.

What Can We Do With Leftovers? 

• Chicken Enchilada Casserole: Layer your leftover soup with tortillas and extra cheese in a baking dish, then bake until bubbly for a tasty casserole.
• Stuffed Peppers: Use the soup as a flavorful stuffing for bell peppers. Top with cheese and bake until tender.
• Chicken Enchilada Pasta: Toss your leftover soup with cooked pasta for a unique fusion dish.
• Baked Potato Topping: Spoon the soup over a baked potato for a hearty, protein-packed meal.
• Taco Filling: Use the shredded chicken and veggies from the soup as a filling for tacos.
• Burrito Bowl: For a homemade burrito bowl, serve the leftover soup over rice with additional toppings like salsa, guacamole, and sour cream.

TIPS

• Use Quality Chicken: Opt for boneless, skinless chicken breasts or thighs for the best flavor and texture. Cook them until tender and easy to shred.
• Green Salsa Base: The heart of this soup is a good-quality green salsa or tomatillo salsa. It provides a tangy, vibrant flavor that defines the dish.
• Homemade Stock: Use homemade chicken stock if possible for a richer, more controlled flavor profile. Store-bought low-sodium broth is a good alternative.
• Roasted Vegetables: Consider roasting the tomatillos, green chilies, and onions before blending them into the salsa. Roasting enhances their sweetness and depth.
• Thicken with Masa Harina: For an authentic touch and to thicken the soup, stir in some masa harina (corn flour). It lends a subtle corn flavor reminiscent of enchiladas.
• Add Creaminess: Mix in some sour cream or Mexican crema towards the end of cooking for a creamy texture. For a lighter version, you can use Greek yogurt.
• Balance with Acid: A squeeze of fresh lime juice just before serving can brighten the flavors and add a necessary acidity to the soup.

Nutrition Table