Green Enchilada Chicken Soup is a delicious and comforting bowl full of tender chicken, creamy green enchilada sauce, and a touch of spice. It’s got a wonderful mix of flavors from fresh green chilies, onions, and plenty of chicken, all simmered together to create a tasty, warming soup that’s perfect any day of the week.
I love this soup because it’s so easy to make yet feels special. The green enchilada sauce adds a nice zing without being too hot, so it’s great for picky eaters and those who like a little kick. Whenever I make it, I always sneak in some extra cheese and cilantro—they make the soup even better and bring out that fresh, bright flavor.
My favorite way to serve this soup is with crunchy tortilla chips on the side or just straight into a bowl topped with a dollop of sour cream. It’s a cozy meal that reminds me of cool evenings when I just want something hearty and satisfying, but still full of flavor. This soup feels like a warm hug in a bowl!
Key Ingredients & Substitutions
Green Enchilada Sauce: This sauce is the heart of the soup, bringing a tangy, slightly spicy flavor. You can find it in most stores or make your own with tomatillos and green chilies. If you can’t get enchilada sauce, salsa verde works well too.
Chicken: Using cooked, shredded chicken keeps the soup easy and quick. Rotisserie chicken is a great shortcut, or use leftover cooked chicken. For a vegetarian option, swap chicken for beans or tofu.
Sour Cream & Cheese: These give the soup creaminess and a smooth texture. If you’re dairy-free, try Greek yogurt instead of sour cream and a plant-based cheese alternative.
Avocado & Cilantro: These fresh toppings add creaminess and brightness. Cilantro can be swapped with parsley if you’re not a fan, but avocado gives that cool texture that balances the spiciness nicely.
How Do I Make the Soup Creamy Without Curdling the Sour Cream?
Sour cream can curdle if added directly to hot soup. To keep it creamy:
- Lower the heat to very low before adding sour cream and cheese.
- Tempering works well: scoop a few tablespoons of hot soup into the sour cream first and stir to warm it up gently.
- Then slowly mix the warmed sour cream back into the soup while stirring continuously.
- Keep the soup below a simmer after adding dairy to avoid curdling.
This method gives you a smooth, rich soup without any lumps and keeps the flavors fresh and balanced.
Equipment You’ll Need
- Large pot – I like it because it holds all the soup and heats evenly for perfect mixing.
- Cutting board and knife – helpful for chopping onions, garlic, and cilantro quickly and safely.
- Measuring cups and spoons – keeps your ingredients balanced and makes cooking easier.
- Wooden spoon or spatula – great for stirring and scraping the bottom so nothing sticks or burns.
- Serving bowls – to enjoy your hot, flavorful soup straight from the stove.
Flavor Variations & Add-Ins
- Add more heat with diced jalapeños or hot sauce for extra spice.
- Include black beans or corn for more texture and nutrition.
- Use cooked shrimp or crumbled cooked chorizo instead of chicken to change the protein.
- Stir in chopped spinach or kale for some extra greens and color.
How to Make Green Enchilada Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (4 oz) diced green chilies
- 1 cup green enchilada sauce (store-bought or homemade)
- 4 cups chicken broth
- 2 cups cooked shredded chicken breast
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (plus extra for garnish)
- 1 avocado, sliced
- Fresh cilantro, chopped for garnish
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 20 minutes of cooking. You’ll spend time chopping your veggies, cooking the onions and garlic, simmering the soup, and melting in the cheese and sour cream for a creamy finish. A quick and tasty meal ready in about 30 minutes!
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent—about 5 minutes. Next, add the minced garlic along with the ground cumin and oregano. Cook for another 1-2 minutes until everything smells fragrant.
2. Add Chilies and Enchilada Sauce:
Stir in the diced green chilies and the green enchilada sauce. Let the mixture cook for 2 minutes to blend the flavors nicely.
3. Bring the Soup to Simmer:
Pour in the chicken broth and bring the soup to a gentle simmer.
4. Add Chicken and Simmer:
Add the shredded cooked chicken into the pot. Stir well and let the soup simmer for 10 minutes so the flavors can mix well.
5. Finish with Sour Cream and Cheese:
Lower the heat to low. Slowly stir in the sour cream and shredded cheddar cheese, keeping the soup moving so the cheese melts smoothly and the soup turns creamy. Be careful not to let it boil once the dairy is added.
6. Season and Serve:
Taste the soup and season it with salt and freshly ground black pepper as needed. Ladle the warm soup into bowls and garnish each serving with fresh avocado slices, a dollop of sour cream, extra shredded cheddar cheese, and a sprinkle of chopped cilantro. Enjoy with tortilla chips if you like!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken first. You can thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag and submerging in cold water. Once thawed, shred and add it to the soup as directed.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You might want to add a splash of broth or water if the soup thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup gently and stir to keep the texture smooth. Avoid boiling after adding sour cream to prevent curdling.
Can I Substitute the Sour Cream?
Yes! Greek yogurt works well as a tangy, creamy substitute. For a dairy-free option, try a plant-based yogurt or cashew cream. Add these gently to avoid curdling.
