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Warm up with this Green Enchilada Chicken Soup — rich, creamy, and bursting with tangy green chili flavor!

by

  • Difficulty: Easy

  • Total Time: 40 minutes

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Servings: 6-8

Why You’ll Love This Recipe

  • One-Pot Wonder: Minimal dishes mean more time to relax.

  • Customizable Heat: Control the spice level by choosing mild or hot green enchilada sauce.

  • Family-Friendly: It’s creamy, cheesy, and packed with flavor that even the kids will love.

  • Great for Leftovers: The flavors deepen and become even better the next day.

Ingredients

For the Soup

  • 1 tablespoon olive oil or avocado oil

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 (4-ounce) can diced green chiles

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 4 cups low-sodium chicken broth

  • 2 (10-ounce) cans green enchilada sauce (use mild, medium, or hot to your preference)

  • 1 ½ pounds boneless, skinless chicken breasts (about 2-3 breasts)

  • 1 (15-ounce) can white hominy, drained and rinsed (or use canned white beans like Great Northern)

  • 4 ounces cream cheese, softened and cut into cubes

  • ½ cup sour cream

  • Salt and freshly ground black pepper, to taste

  • Juice of 1 lime

For Toppings (The Best Part!)

  • Tortilla strips or crushed tortilla chips

  • Diced avocado

  • Fresh cilantro, chopped

  • Crumbled cotija cheese or shredded Monterey Jack cheese

  • A drizzle of crema or extra sour cream

  • Pickled red onions

Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic, diced green chiles, cumin, and oregano. Cook for another minute until fragrant.

Step 2: Build the Broth

Pour in the chicken broth and green enchilada sauce. Stir everything together to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.

Step 3: Cook the Chicken

Once boiling, carefully add the chicken breasts to the pot, ensuring they are submerged in the liquid. Reduce the heat to a simmer, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).

Step 4: Shred the Chicken

Using tongs, carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Step 5: Add Hominy and Creamy Elements

While the chicken is resting, stir the drained hominy into the simmering soup. Add the cubed cream cheese and whisk gently until it has completely melted into the broth, creating a creamy, smooth base.

Step 6: Return Chicken and Finish

Return the shredded chicken to the pot. Stir in the sour cream and lime juice. Let the soup simmer for another 5-10 minutes to allow all the flavors to meld together. Taste and season with salt and pepper as needed.

Step 7: Serve and Garnish

Ladle the hot soup into bowls. Pile on your favorite toppings—the more, the merrier! A generous sprinkle of crunchy tortilla strips, creamy avocado, fresh cilantro, and a bit of tangy cheese will take this soup over the top.

Tips for Success

  • Room Temperature Cream Cheese: For a smooth, lump-free soup, make sure your cream cheese is softened before adding it to the pot. Cold cream cheese can seize up and be difficult to incorporate.

  • Spice Level: The heat of this soup comes primarily from the green enchilada sauce. “Mild” sauces offer great flavor without the kick, while “hot” sauces will bring the heat.

  • Make it a Freezer Meal: This soup freezes beautifully! Prepare the recipe without the sour cream and lime juice. Let it cool completely, then store in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently. Stir in the sour cream and lime juice just before serving.

  • Short on Time? Use a store-bought rotisserie chicken! Simply shred the meat and add it in Step 6, allowing it just a few minutes to heat through. You can skip Step 3 entirely.

Nutrition Information

(Nutrition information is an estimate and will vary based on the specific ingredients and toppings used. Calculated for approximately ⅙th of the soup without toppings.)

  • Calories: 385

  • Total Fat: 18g

  • Saturated Fat: 8g

  • Cholesterol: 110mg

  • Sodium: 1120mg (will vary greatly based on broth and enchilada sauce used; use low-sodium options to control this)

  • Total Carbohydrates: 22g

  • Dietary Fiber: 4g

  • Total Sugars: 7g

  • Protein: 32g

  • Vitamin C: 15mg

  • Calcium: 120mg

  • Iron: 3mg

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