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Delicious Green Enchilada Chicken Soup with vibrant vegetables and tender chicken in a creamy broth.

Easy Creamy Green Enchilada Chicken Soup

This creamy and flavorful green enchilada chicken soup is a comforting and satisfying dish that combines tender chicken, bold enchilada sauce, and a silky-smooth texture for a delightful culinary experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime
  • Chopped fresh cilantro, for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, sauté the diced onion in a bit of oil over medium heat until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  3. Add the cubed chicken to the pot and cook, stirring occasionally, until the chicken is no longer pink, about 8-10 minutes.
  4. Pour in the green enchilada sauce and chicken broth, and bring the mixture to a simmer.
  5. Reduce the heat to low and stir in the heavy cream, cumin, chili powder, oregano, salt, and pepper.
  6. Simmer the soup for 15-20 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
  7. Remove the pot from the heat and stir in the lime juice.
  8. Ladle the soup into bowls and garnish with chopped fresh cilantro.

Notes

For a thicker soup, you can let it simmer for a little longer. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Adjust the amount of spices to your desired level of heat and flavor.