There’s something magical about a warm bowl of soup on a chilly day, especially when it’s as comforting as Green Chile Chicken Enchilada Soup. Every time I make this dish, I’m reminded of the nights spent sharing stories around the dinner table, with laughter echoing through the air. This soup is my go-to when I need something quick, satisfying, and bursting with flavor. Let me take you through the simple yet satisfying journey of creating this delightful recipe.
What Makes This So Good:
- Creamy Texture: The cream cheese adds a rich creaminess that beautifully balances the flavors.
- Zingy Flavor: The combination of green enchilada sauce and green chiles packs a flavorful punch.
- Quick to Prepare: With cooked rotisserie chicken, this dish comes together in a snap!
Ingredients:
For the Soup:
- 2 cups (about 240 g) cooked rotisserie chicken, shredded
- 1 can (10 oz / 284 g) green enchilada sauce
- 1 can (4 oz / 113 g) diced green chiles
- 1 cup (8 oz / 225 g) cream cheese
- 4 cups (960 ml) chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Fresh cilantro
- Avocado slices
- Tortilla strips
Smart Swaps:
- For a lighter option: Replace cream cheese with Greek yogurt.
- For a vegetarian version: Use canned black beans in place of chicken and vegetable broth instead of chicken broth.
- For gluten-free needs: Ensure your tortilla strips are gluten-free or serve the soup without them.
Ingredient Sourcing Tips:
- Look for a rotisserie chicken from your favorite local deli; they often have the freshest flavor.
- Check the expiry dates on your canned goods, ensuring they’re as fresh as can be for the best taste.
Directions:
- In a large pot over medium heat, combine 4 cups chicken broth, 10 oz green enchilada sauce, 4 oz diced green chiles, and 1 teaspoon cumin.
- Bring the mixture to a gentle simmer, stirring occasionally.
- Add 2 cups shredded rotisserie chicken and 1 cup cream cheese, stirring until the cream cheese is fully melted and the ingredients meld together (about 5-7 minutes).
- Season the soup with salt and pepper to your taste.
- Serve hot, garnished with your choice of toppings like shredded cheese, cilantro, avocado, and tortilla strips.
Safety Note: Always be cautious with boiling liquids. Use oven mitts when handling pots to prevent burns.
Serving Suggestions
This soup is perfect on its own or served with warm cornbread or crunchy tortilla chips. It also makes a great starter for a Tex-Mex meal!
Storage and Reheat:
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of chicken broth to return it to its creamy state if needed. Avoid microwave reheating if you can, as it might change the texture of the cream cheese.
Pro Tips:
- Make-Ahead: This soup can be prepared a day in advance for even richer flavors. Just store it in the fridge and reheat when ready to serve.
- Transport: Pack it in a thermos if you’re taking it on the go. It stays hot for hours!
- Re-Crisping Tortilla Strips: If you make your own tortilla strips, re-crisp them in the oven at 400°F (200°C) for about 5-7 minutes.
- Quick Variations:
- Add corn for a touch of sweetness.
- Toss in black beans for added protein.
- Spice it up with a dash of cayenne pepper or some sliced jalapeños.
FAQs
Can I freeze this soup?
Yes, you can freeze it! Just be sure to leave out the cream cheese and toppings, as they don’t freeze well. Add them just before serving after thawing and reheating.
How spicy is this soup?
The soup has a mild to medium spice level. If you prefer it less spicy, you can use mild green chiles or reduce the amount of enchilada sauce.
Can I make it vegetarian?
Absolutely! Substitute the chicken with black beans and use vegetable broth instead.
This Green Chile Chicken Enchilada Soup is more than just a recipe; it’s a moment of joy in a bowl, and I hope it brings warmth and comfort to your kitchen just as it has in mine!
Print
Green Chile Chicken Enchilada Soup
A warm and comforting soup featuring shredded chicken, creamy cream cheese, and a flavorful blend of green enchilada sauce and chiles.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 2 cups (about 240 g) cooked rotisserie chicken, shredded
- 1 can (10 oz / 284 g) green enchilada sauce
- 1 can (4 oz / 113 g) diced green chiles
- 1 cup (8 oz / 225 g) cream cheese
- 4 cups (960 ml) chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional Toppings: Shredded cheese, fresh cilantro, avocado slices, tortilla strips
Instructions
- In a large pot over medium heat, combine 4 cups chicken broth, 10 oz green enchilada sauce, 4 oz diced green chiles, and 1 teaspoon cumin.
- Bring the mixture to a gentle simmer, stirring occasionally.
- Add 2 cups shredded rotisserie chicken and 1 cup cream cheese, stirring until the cream cheese is fully melted and the ingredients meld together (about 5-7 minutes).
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with your choice of toppings like shredded cheese, cilantro, avocado, and tortilla strips.
Notes
For a lighter option, replace cream cheese with Greek yogurt. For a vegetarian version, use canned black beans instead of chicken and vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free