Green Enchilada Chicken Soup is a comforting, flavorful soup inspired by green enchilada flavors—made with shredded chicken, a tangy green sauce (usually tomatillo‑based), vegetables, broth, and spices. It’s hearty, slightly spicy, and perfect with toppings like tortilla strips, cheese, and cilantro.
🥣 What’s in It
Typical ingredients include:
- Chicken (shredded; cooked)
- Tomatillos or canned green enchilada sauce
- Green chiles (like Hatch or jalapeño)
- Onion & garlic
- Broth (chicken)
- Corn
- Spices (cumin, oregano)
- Optional cream or cheese for richness
🍲 Simple Green Enchilada Chicken Soup (Slow Cooker or Stovetop)
Ingredients
- 1–1½ lb (450–675 g) cooked chicken (shredded)
- 1 can green enchilada sauce (about 10–12 oz)
- 1 can (14–15 oz) diced green chiles
- 1 cup tomatillos (fresh or canned), chopped
- 1 onion, diced
- 2–3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup corn (fresh/frozen/canned)
- 1 tsp cumin
- Salt & pepper to taste
- Optional: ½ cup cream or sour cream
Instructions
- Sauté aromatics:
- In a pot over medium heat, cook onion and garlic until softened.
- Add the base:
- Stir in green enchilada sauce, green chiles, tomatillos, broth, corn, and chicken.
- Season & simmer:
- Add cumin, salt, and pepper. Bring to a simmer for 15–20 min.
- Finish:
- Stir in cream if using, and heat through.
🍽️ Topping Ideas
- Crispy tortilla strips
- Shredded cheddar or Monterey Jack
- Cilantro
- Squeeze of lime
- Diced avocado
- Dollop of sour cream
🥄 Variations
- Spicier: Add diced jalapeño or cayenne.
- Slow Cooker: Combine all ingredients and cook on low 4–6 hrs.
- Low‑carb: Skip corn or serve with cauliflower rice.
Would you like a crock‑pot version or one that’s oven‑free and dairy‑free?
