I love sharing my take on Green Chile Enchilada Soup. I mixed olive oil, diced onion, garlic, and tender chicken breasts with low-sodium broth and green enchilada sauce. A splash of lime and a sprinkle of fresh cilantro complete the bowl. This recipe stands out with its burst of flavors and satisfying depth.

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When I first tried this Green Enchiladas Chicken Soup, I didn’t really expect it to turn out so interesting. I started off by heating 2 tbsp olive oil in my large pot and tossing in a diced medium onion and 3 minced garlic cloves until they softened.

The aroma reminded me of those classic Green Chile Enchilada Soup recipes I’ve seen, but with my own twist. I added 4 cups of low-sodium chicken broth and placed in 1 lb of boneless, skinless chicken breasts along with a can of diced green chilies and a can of green enchilada sauce.

A sprinkle of 1 tsp ground cumin and 1/2 tsp dried oregano tied everything together, while a squeeze of lime juice and roughly chopped cilantro brightened the mix. I finished it off with a stir of 1/2 cup sour cream to add a unique creaminess.

This Chicken Chile Verde Soup variant may not be your usual broth chicken soup, but its edgy flavors really stand out.

Why I Like this Recipe

I love this recipe because:
1. I feel instantly comforted by the warm, creamy broth and tender chicken—it’s like a hug in a bowl.
2. I really appreciate how simple it is to make with ingredients I probably already have, so it’s perfect for busy nights.
3. The mix of spicy green chilies, tangy lime, and fresh cilantro creates a flavor explosion that keeps me coming back for more.
4. I enjoy the cool twist of adding cheese and crushed tortilla chips, which adds a fun crunch to every bite.

Green Enchiladas Chicken Soup isn’t just some regular soup to me. It’s kinda like a warm hug on a chilly day, you know? There’s something almost magical about the way the green chilies, tender chicken, and the creamy broth come together. It reminds me of home even when I’m not there, and every bowl takes me on a little journey to all those comforting memories. The flavors all mix up in a way that makes me feel relaxed and happy even on rough days.

Ingredients

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Olive oil is a healthy fat that brings richness and smooth texture to the dish.
Diced onion gives natural sweetness and fiber, adding a nice crunch that you love.
Chicken broth is a light base that carries lean protein and flavor without being heavy.
Chicken breasts add hearty protein which makes the soup filling and satisfying.
Green enchilada sauce brings a tangy, mildly spicy kick that livens up the flavor.
Sour cream adds creaminess and a slight tang to balance out the spice in the soup.
Fresh lime and cilantro finish the dish with a burst of citrus and herb freshness.

Ingredient Quantities

2 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

4 cups low-sodium chicken broth

1 lb boneless, skinless chicken breasts

1 can (4 oz) diced green chilies

1 can (10 oz) green enchilada sauce

1 tsp ground cumin

1/2 tsp dried oregano

Salt and pepper, to taste

1/2 cup sour cream

Juice of 1 lime

1/4 cup fresh cilantro, roughly chopped

Optional: Shredded Monterey Jack cheese

Optional: Crushed tortilla chips

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion and minced garlic and sauté until they get soft, about 3-4 minutes.

2. Pour in 4 cups low-sodium chicken broth and add the 1 lb boneless, skinless chicken breasts, the can of diced green chilies, and the can of green enchilada sauce.

3. Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, and season with salt and pepper to your liking.

4. Bring the soup to a simmer and let it cook, covered, for about 20 minutes until the chicken is fully cooked.

5. Carefully remove the chicken breasts from the pot and shred them using two forks, then add the shredded chicken back into the soup.

6. In a small bowl, mix together the 1/2 cup sour cream with the juice of 1 lime, then slowly blend it into the soup so it stays creamy.

7. Stir in 1/4 cup fresh cilantro, roughly chopped, and let the soup finish cooking for another few minutes.

8. Taste the soup and adjust seasoning with extra salt and pepper if needed.

9. Serve the soup hot and if you like, top with shredded Monterey Jack cheese and crushed tortilla chips for extra flavor and crunch.

Equipment Needed

1. Large pot with lid
2. Stove
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Can opener
7. Two forks (for shredding chicken)
8. Small mixing bowl
9. Stirring spoon

FAQ

Q: Can I use rotisserie chicken instead of fresh chicken?
A: Yup, you can! Just shred the rotisserie chicken and add it near the end so it warms through.

Q: How long should I simmer the soup to cook the chicken properly?
A: You should simmer it for about 20 minutes, until the chicken is fully cooked and tender.

Q: What if I don't have sour cream on hand?
A: No worries, you can substitute it with Greek yogurt. It gives the soup a similar creamy texture.

Q: Can I add more spice to the soup?
A: Sure thing, you can toss in some extra minced garlic, chopped jalapeno or a pinch of chili powder if you like it really spicy.

Q: How do I store any leftovers?
A: Just let the soup cool completely and then pop it in an airtight container in the fridge. It should be good for about 3 days.

Green Enchiladas Chicken Soup Recipe Substitutions and Variations

Olive oil: You can use vegetable oil or even canola oil if you dont have olive oil on hand
Chicken broth: Low-sodium vegetable broth might work nice if you’re looking for a slightly different flavor.
Green enchilada sauce: Try tomatillo salsa as a good alternative if you cant find green enchilada sauce.
Sour cream: Greek yogurt is a pretty good substitute, giving a similar tangy flavor.
Chicken breasts: For more flavor, use boneless chicken thighs, they stay juicier during cooking.

Pro Tips

1. Try adding a pinch of salt while sautéeing the onions and garlic – it helps draw out their natural sweetness and gives more depth to your soup flavor.
2. Make sure the broth is just simmering when the chicken is in the pot; if it boils too hard the chicken may turn out tough which makes shredding trickier.
3. When mixing the sour cream with lime juice, stir it in gradually to help keep the sauce smooth and avoid any curdling that might ruin the creamy texture.
4. If you like extra texture, mash a few of the shredded chicken pieces in the pot to release some natural starches; it adds a nice thickness without needing to use extra thickeners.