Introduction
Oh, friends, do you ever have those days where you just crave something warm, comforting, and bursting with flavor, but the thought of a complicated meal makes you want to reach for the takeout menu? I’ve been there! And that’s exactly why I’m so excited to share this Green Chile Chicken Enchilada Soup with you today. It’s the kind of recipe that feels like a big, warm hug in a bowl, and the best part? It comes together so quickly, you’ll have it on the table before you know it. Seriously, this soup is a weeknight warrior and a total crowd-pleaser, making it perfect for family dinners or even casual get-togethers.
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, making it perfect for busy nights.
- Easy: Minimal chopping and simple steps mean even beginners can nail this.
- Giftable: Imagine sharing a big batch of this delicious soup with a neighbor or friend who’s having a rough week.
- Crowd-pleasing: The combination of creamy, cheesy goodness with that subtle kick of green chile is a winner with just about everyone.
Ingredients
Let’s gather up what you’ll need. It’s a pretty straightforward list, and you might even have most of it in your pantry already!
- 1 Tablespoon Oil: Just a little to get our veggies started. Any neutral oil like vegetable or canola works perfectly.
- 1 small Onion, finely diced: This is our flavor base, giving our soup that lovely aromatic start.
- 1 Jalapeno, finely diced: For that signature green chile warmth! If you’re sensitive to spice, you can remove the seeds and membranes, or even use half a jalapeno.
- 2 to 3 cups Chicken Broth: This is the liquid magic that brings everything together. I usually start with 2 cups and add more if I want a thinner consistency.
- 1 (28-ounce) can Green Enchilada Sauce: The star of the show! This gives our soup its distinctive enchilada flavor.
- 1 (7-ounce) can Chopped Green Chiles: More green chile goodness! These add little pops of flavor and texture.
- 1 (8-ounce) package Cream Cheese, softened and cut into cubes: This is what makes our soup so wonderfully creamy and decadent. Make sure it’s softened so it melts in smoothly.
- 1 teaspoon Pepper: To taste, of course!
- 3 cups Rotisserie Chicken, shredded: My secret weapon for quick and easy meals! It’s already cooked and so flavorful.
- 2 cups Monterey Jack Cheese, divided: For that gooey, melty, cheesy goodness we all love.
- 1/4 cup Cilantro, chopped, plus more for garnish: Fresh cilantro adds such a bright, vibrant finish.
How to Make It
Alright, let’s get cooking! This is where the magic happens, and it’s truly a breeze.
- Get Started: Grab a large pot or a Dutch oven. Heat your oil over medium heat. Toss in your finely diced onion and jalapeno. Sauté them until they’re nice and soft, which usually takes about 5 minutes. You’ll start to smell that wonderful aroma already!
- Build the Flavor: Now, pour in your chicken broth, that lovely green enchilada sauce, and the chopped green chiles. Give it a good stir and bring the whole mixture to a gentle simmer. Let it bubble away for a few minutes to let those flavors meld.
- Creamy Goodness: This is where the magic happens! Add your softened cream cheese cubes to the pot. Stir, stir, stir until that cream cheese is completely melted and smoothly incorporated into the soup. It will transform into this wonderfully rich and creamy base.
- Add the Chicken and Cheese: Time for the protein and more cheese! Stir in your shredded rotisserie chicken and 1 cup of the Monterey Jack cheese. Keep stirring until the cheese is melted and everything is beautifully combined.
- Season to Perfection: Give your soup a taste and season with pepper. If you like a little more warmth, you can always add a pinch of salt or even a tiny pinch of cayenne pepper here.
- Serve it Up! Ladle that glorious soup into bowls. Now for the fun part: garnishing! Sprinkle the remaining Monterey Jack cheese on top, add a generous pinch of fresh cilantro, and go wild with your favorite toppings. Fried corn tortilla strips or crushed tortilla chips are fantastic for crunch, and a dollop of sour cream or a few slices of avocado are also divine.
Substitutions & Additions
This soup is fantastic as is, but we can always get creative! Here are a few ideas to make it your own:
- For a Little Kick: If you love heat, add a can of diced green chiles with a little bit of their juice, or even a pinch of red pepper flakes.
- Veggie Boost: Feel free to add corn (canned or frozen) or black beans for extra texture and heartiness. Just make sure to drain and rinse canned beans!
- Different Cheese: Cheddar or a Mexican blend would also be delicious if you don’t have Monterey Jack on hand.
- Spice it Up: For a more pronounced enchilada flavor, consider adding a teaspoon of chili powder or cumin.
Tips for Success
A few little tricks to make sure your soup turns out perfectly every time!
- Don’t Rush the Cream Cheese: Make sure your cream cheese is truly softened. This will prevent any lumpy bits and ensure a super smooth soup.
- Rotisserie Chicken Shortcut: If you don’t have rotisserie chicken, you can easily cook and shred some chicken breasts or thighs. Just simmer them in a little chicken broth until cooked through, then shred.
- Prep Ahead: You can dice your onion and jalapeno a day in advance and store them in an airtight container in the refrigerator.
- Adjust Consistency: If your soup is too thick, just stir in a little more chicken broth or even a splash of milk until you reach your desired consistency.
How to Store It
Leftovers are a good thing, especially with this soup!
Once cooled, store any leftover Green Chile Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. You might need to add a splash of broth or milk when reheating to get it back to its creamy perfection.
FAQs
Can I make this soup vegetarian?
Absolutely! You can easily swap out the chicken for a can of drained and rinsed black beans or corn, and use vegetable broth instead of chicken broth. It will still be wonderfully flavorful and creamy!
Is this soup very spicy?
The spice level can vary depending on the brand of green enchilada sauce and whether you include the seeds from the jalapeno. It generally has a mild to medium warmth, but you can easily adjust it by using less jalapeno or removing the seeds and membranes for a milder version.
Can I freeze this soup?
While you can freeze it, the cream cheese might separate a bit upon thawing, which can affect the texture. If you do freeze it, thaw it slowly in the refrigerator and be prepared to whisk it vigorously or even blend a portion of it to regain that creamy consistency.
What are some other good toppings?
Besides the usual suspects, consider adding a dollop of sour cream or Greek yogurt, some crushed tortilla chips for crunch, sliced avocado, a sprinkle of shredded cheese, or even some diced red onion for a bit of bite.
Cozy Green Chile Chicken Enchilada Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main ingredients
- 1 Tablespoon Oil Neutral oil like vegetable or canola
- 1 small Onion finely diced
- 1 Jalapeno finely diced, seeds and membranes removed for less spice
- 2 cups Chicken Broth can add more for thinner consistency
- 1 (28-ounce) can Green Enchilada Sauce
- 1 (7-ounce) can Chopped Green Chiles
- 1 (8-ounce) package Cream Cheese softened and cut into cubes
- 1 teaspoon Pepper to taste
- 3 cups Rotisserie Chicken shredded
- 2 cups Monterey Jack Cheese divided
- 0.25 cup Cilantro chopped, plus more for garnish
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeno and sauté until soft, about 5 minutes.1 Tablespoon Oil
- Pour in chicken broth, green enchilada sauce, and chopped green chiles. Stir and bring to a gentle simmer.1 Tablespoon Oil
- Add softened cream cheese cubes and stir until completely melted and smooth.1 Tablespoon Oil
- Stir in shredded rotisserie chicken and 1 cup of Monterey Jack cheese until melted and combined.1 Tablespoon Oil
- Season with pepper to taste. Adjust with salt or cayenne pepper if desired.1 Tablespoon Oil
- Ladle soup into bowls. Garnish with remaining Monterey Jack cheese, fresh cilantro, and desired toppings like tortilla strips, sour cream, or avocado.1 Tablespoon Oil