Green Enchilada Soup with Chicken in 30 Minutes
This Creamy Green Enchilada Soup with Chicken is based on my favorite Enchiladas Suizas. It's creamy, hearty, slightly spicy, but surprisingly light because it's in a soup form vs. a heavy enchilada. The green chiles give a tangy and subtle spicy backdrop and the smokey seasonings bring so much depth. Corn tortilla strips act like the noodles in this soup, but give you that traditional enchilada corn flavor. Then top with cheese, sour scallions, cilantro and it's an enchilada party! #enchiladas #easydinner #healthydinner #familydinner #tortillasoup #easysoups
Servings 4 servings
Calories 379kcal
Ingredients
Chicken Enchilada Soup
- 1 pound Chicken Breasts, boneless, skinless
- 5 cups Chicken Broth
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Salt
- 1 clove Garlic, minced
- 2 Scallions
- 3 Tablespoons Cornstarch
- ½ cup Milk
- ½ cup Diced Green Chiles
- 4 Corn Tortillas, 6" (gluten free)
- ¼ cup Fresh Cilantro
Toppings (Optional)
- 2 cups Shredded Cheddar Cheese for garnish
- ¼ cup Corn Tortilla Chips crushed for garnish
- ½ cup Sour Cream for garnish
- ¼ cup Fresh Cilantro
- 2 Scallions
Instructions
Prep-Ahead Steps
- Slice the scallions. Chop the cilantro. Mince the garlic. Slice the tortillas into thin strips.
Cook
- Add 5 cups of chicken broth to a large pot and bring up to a boil and then add the chicken, making sure that it is immersed in the broth. Bring back to a boil and cook for 10 minutes or until the chicken is cooked through.
- When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks. Set the chicken aside.
- To the same broth, add the salt, chili powder, cumin, garlic, cilantro, green chiles, and scallions.
- To a small mixing bowl or measuring cup, add ½ cup cold milk and 3 tablespoon cornstarch. Whisk together until dissolved. Then slowly whisk into the soup and bring back to a simmer as it starts to thicken, about 3-4 minutes.
- Add the tortilla strips and the shredded Chicken. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.
- That's it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months.
- Serve, garnish with favorite toppings and Enjoy!
Notes
- Calories and Nutrition Facts calculated excluding the Optional Toppings.
- This recipe is Gluten Free.
- To save time, you can use rotisserie or leftover chicken or turkey in this Enchilada Soup. Instead of cooking the chicken in Step 1, you will simply bring the broth up to a boil. Then follow the normal cooking instructions in the recipe.
- You can use chicken thighs in this Enchilada Soup recipe, but I recommend sticking with skinless boneless chicken thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.
- This soup can be made in the slow by starting step 1 in the slow cooker. Add the broth and the chicken and then set the slow cooker for 6 to 8 hours depending on your schedule. When there is 1 more hour of cooking left, remove the chicken and follow steps 2-7 in the slow cooker vs. on the stove.
- You can freeze this recipe for up to 4 months in airtight containers or freezer bags.
- This Soup can be stored in the refrigerator for up to 5 days in airtight containers in the fridge.
