Green enchilada chicken soup is a delectable, low-carb delight inspired by traditional Mexican flavors. This creamy soup boasts a generous amount of tender, shredded chicken. It is enhanced by the bright and zesty notes of mild green tomato salsa and savory enchilada sauce. To elevate the flavor profile, a sprinkle of jalapeños and a blend of pepperjack cheese introduce a gentle kick. In fact, this is one of the most requested soups in our house. You’re going to want to add this soup to your rotation if you love enchiladas verde.
What is Green Enchilada Sauce and Salsa?
Green enchilada sauce is a delightful sauce prepared from a blend of roasted tomatillos, hatch chiles, jalapeños, onions, and garlic. These fresh roasted ingredients are harmoniously blended with spices to create a smooth, vibrant sauce that perfectly complements chicken enchiladas and tamales. This enchilada sauce is quick to prepare. Furthermore, it can even be preserved through water bath canning for long term storage.
Green salsa, also known as salsa verde, shares a similar foundation with the enchilada sauce but is prepared in a different way. Comparatively, green salsa features fresh, chopped onions and jalapeños, resulting in a chunkier texture that bursts with freshness.
Both green enchilada sauce and salsa are milder in heat compared to red sauce. These tomatillo-based sauces also have more of a fresh, citrusy flavor compared to red sauces made with bright red chiles and tomatoes.
Preparation, Servings, and Storage of Green Enchilada Chicken Soup
Green enchilada chicken soup is simple to prepare and takes less than 45 minutes from start to finish. Even more, it can be prepared in one dutch oven or stock pot, making clean up quick afterwards. One batch of this delicious soup yields six servings, perfect for a large family dinner or for meal prepping. Leftover soup is best stored in an airtight container in the refrigerator, where it will stay fresh for up to 5 days.
Toppings for a boost of Flavor
Fresh or canned jalapeños– If you’re looking for an extra kick, adding a few slices of fresh or canned jalapeños will spice up your bowl.
Avocado– Creamy, sliced or diced avocado provides a rich and nutty accent that complements the soup beautifully.
Cilantro– Sprinkle fresh, chopped cilantro on top for a refreshing, peppery touch that brightens the soup.
Sour cream or Mexican crema– A dollop of sour cream or a drizzle of Mexican crema adds a tangy creaminess that harmonizes with the soup’s flavors.
Tortilla chips– For an irresistible crunch, top your bowl with crushed tortilla chips or use them to scoop up the savory soup.
Love Green Enchilada Chicken Soup? Next try:
Green Enchiladas Chicken Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
Ingredients
- 1 tbsp Butter
- 1/2 cup Yellow onion, diced
- 2 Jalapeños, diced
- 4 cups Chicken Broth
- 4 cups Green enchilada sauce
- 1 cup Green Salsa
- 1½ pounds Chicken breasts
- 1/4 tsp Sea salt
- 1/2 tsp Black pepper
- 1 cup Heavy cream
- 2 oz Cream cheese
- 2 cups Pepperjack cheese
- 1/4 cup Cilantro
Instructions
- Begin by melting the butter in a large dutch oven or stock pot over medium heat.
- Add the onions and jalapeños and cook until tender and translucent.
- Mix in the broth, green enchilada sauce, green salsa, salt, pepper, and chicken breasts.
- Simmer for 20 minutes or until the chicken breasts are cooked through.
- Remove the chicken from the dutch oven and allow to cool for 5 minutes.
- Shred the chicken and return to the soup.
- Stir in the heavy cream and softened cream cheese. Continue stirring until the cream cheese is melted and incorporated into the soup base.
- Remove the dutch oven from the heat and slowly add the cheese, stiring to incorporate it into the soup base.
- Serve immediately topped with fresh chopped cilantro.
Nutrition
