Description
This Creamy Green Enchiladas Chicken Soup is a rich, comforting, and flavorful one-pot meal made with tender shredded chicken, mild green chilies, sweet corn, diced tomatoes, and a deliciously creamy broth. Ready in just 35 minutes, this easy chicken soup is perfect for busy weeknights, cozy family dinners, or meal prep. Serve with crunchy tortilla chips, fresh cilantro, and lime for a satisfying Southwestern-inspired dinner!
Ingredients
Scale
Chicken Base
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 4 cups chicken broth (preferably low-sodium)
Creamy Base
- 1 cup heavy cream (or half-and-half for a lighter version)
Vegetables
- 1 can (4 oz) diced green chilies
- 1 cup corn (frozen, fresh, or canned and drained)
- 1 cup diced tomatoes (fresh or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For Serving (Optional)
- Tortilla chips
- Fresh cilantro, chopped
- Shredded Monterey Jack cheese
- Diced avocado
- Fresh lime wedges
- Sliced jalapeños
Instructions
- Sauté the Aromatics: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Chicken and Vegetables: Add the cooked shredded chicken, chicken broth, diced green chilies, corn, and diced tomatoes. Stir in the ground cumin, salt, and black pepper until everything is well combined.
- Make It Creamy: Pour in the heavy cream and stir gently. Bring the soup to a gentle simmer, then reduce the heat to low. Cook for approximately 20 minutes, stirring occasionally, until the vegetables are tender and the flavors are blended.
- Adjust the Seasoning: Taste the soup and add more salt, black pepper, or cumin as needed. For extra brightness, squeeze in a little fresh lime juice. Avoid boiling vigorously to keep the broth smooth and creamy.
- Serve and Enjoy: Ladle the hot soup into bowls. Garnish with fresh cilantro, tortilla chips, shredded cheese, avocado, or jalapeños as desired. Serve immediately and enjoy!
Notes
- Quick Shortcut: Use store-bought rotisserie chicken to save preparation time.
- Lighter Option: Substitute half-and-half for heavy cream for a lighter, thinner soup.
- Extra Creamy: Stir in ½ cup shredded Monterey Jack cheese or a little cream cheese for additional richness.
- Spicy Version: Add diced jalapeños, cayenne pepper, or extra green chilies for more heat.
- More Enchilada Flavor: Add ½ cup green enchilada sauce and reduce the chicken broth by ½ cup.
- Thicker Soup: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the soup, and simmer until slightly thickened.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Reheating: Warm gently on the stovetop until heated to 165°F, stirring occasionally.
- Freezing: For best texture, freeze the soup before adding cream. Add fresh cream when reheating.
- Serving Tip: Add tortilla chips just before serving to keep them crunchy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop, One Pot
- Cuisine: American, Tex-Mex Inspired
Nutrition
- Serving Size: 1 bowl (⅙ of recipe)
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 100 mg