Green Chile Chicken Enchilada Soup A Flavor Fiesta
Green Chile Chicken Enchilada Soup A Flavor Fies
Ingredients:
Instructions:
Nutrition Facts
Let's Make Some Green Chile Magic!
Ever crave that Green chile chicken enchilada taste? You know, that savory, spicy, cheesy goodness? Honestly, me too. This recipe brings that dream to life.
It's a Green chile chicken soup version that's surprisingly easy and incredibly delicious. It is very cozy and something your friends or family will love.
Quick Comfort in a Bowl
This Green chile chicken enchilada soup is inspired by the flavors of the Southwest. It's packed with tender chicken and those iconic green chiles.
This recipe takes about 45 minutes and feeds a family of six. Think of it like a warm, flavor-packed hug in a bowl.
Why You'll Love This Easy Enchilada Soup
This Creamy chicken enchilada soup is not only delicious, it is also pretty healthy. It's got a good hit of protein.
It is also full of flavor from the chiles and spices. Plus, it's a perfect way to use up leftover Rotisserie chicken enchilada soup to make this recipe even quicker.
It's perfect for a Quick weeknight dinner when you don't have a lot of time to cook. This is easily becoming a new favorite from a lot of Mexican soup recipes .
Gathering Your Ingredients for the Fiesta
Ready to dive in? You'll need some chicken. You will also need some green chiles, onion, garlic, and a few other simple ingredients.
The full list is below, so get ready to unleash your inner chef, trust me you will want more Spicy chicken soup recipes .
Ingredients & Equipment: Let's Get This Show on the Road!
Right then, let’s talk about what you'll actually need. Honestly, making this Green chile chicken enchilada soup isn't rocket science.
It's more like chucking a load of deliciousness into a pot and letting it do its thing. This isn’t just some easy enchilada soup , it's your easy enchilada soup!
Main Ingredients: The Stars of the Show
- Olive oil: 1 tbsp (15 ml) . Any will do, just enough to get things sizzling.
- Sweet onion: 1 large (approx. 1 ½ cups) , diced. Go for a nice, firm one.
- Garlic: 4 cloves , minced. Fresh is best, trust me on this one.
- Chicken breasts: 3-4 (about 1.5 lbs / 680g) . Boneless, skinless makes life easier, yeah?
- Chicken broth: 4 cups (950 ml) . Low-sodium is always a good shout.
- Roasted green chiles: 2 cups (about 470ml) , chopped. More or less depending on how fiery you like it! This ingredient makes the Green chile chicken soup special.
- Cream cheese: 8 oz (225g) , softened. The softer, the better it blends.
- Fresh cilantro: ½ cup , chopped. Adds a lovely fresh kick.
- Lime juice: From 1 lime . Zesty, innit?
- Tortilla chips: For garnish. Crushed up and sprinkled on top.
For the chicken, if you want that smoky flavor in your rotisserie chicken enchilada soup , a rotisserie chicken from the shops is an absolute winner!
Seasoning Notes: Spice It Up, Baby!
Don't be afraid to experiment with the spices. Essential combos? A pinch of cumin and chili powder do wonders. Some folks reckon oregano is the bees knees.
But you know what? Trust your gut. This creamy chicken enchilada soup is all about flavor, so don't hold back!.
If you're after spicy chicken soup recipes , a dash of cayenne pepper is your friend. Need a sub? Smoked paprika can give that Southwestern chicken soup vibe.
Equipment Needed: No Faffing About!
- Large pot or Dutch oven: Something big enough to hold all the deliciousness.
- Cutting board and Chef's knife: Obvious, yeah?
- Measuring cups and spoons: For getting the quantities right.
- Two forks: For shredding the chicken like a boss.
Honestly, you probably have all this stuff already. If you don’t have a Dutch oven, any large pot will do just fine.
It's about creating a flavor fiesta , not stressing over fancy gadgets!. Some may say its some of the best Mexican soup recipes around.
So, there you have it. No need to overthink it. This Quick weeknight dinners just got a whole lot easier with this recipe. Let’s get cooking!
Cooking Method: Unleashing the Flavor of Green Chile Chicken Enchilada Soup
Alright, let's talk about how to actually cook this Green Chile Chicken Enchilada Soup . No need for fancy chef lingo here, just good ol' fashioned cooking know-how.
Think of it as me, your mate, guiding you through each step so you can nail it every single time.
Ever looked for a Chicken enchilada soup recipe ? Well, this is about to be your new favorite!
Prep Steps: Setting the Stage
First things first, mise en place is key, yeah? Get everything chopped, measured, and ready to go. Dicing the onion and mincing the garlic before you start cooking will make your life so much easier.
Time-saving hack: pre-shredded cheese. Honestly, nobody's judging. Safety reminder: watch those fingers when chopping! Don't want any culinary accidents, especially involving green chile recipes !
Step-by-Step: From Pot to Bowl
- Sauté the Aromatics. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes . Then, toss in the minced garlic and cook until fragrant, about 1 minute .
- Brown the Chicken. Add 3-4 boneless, skinless chicken breasts to the pot. Stir for about 3 minutes until lightly browned on the outside. This locks in the flavour!
- Simmer Away. Pour in 4 cups low-sodium chicken broth and add 2 cups of chopped roasted green chiles. Bring to a gentle boil, then reduce heat and simmer for 20 minutes , or until the chicken is cooked through (internal temperature reaches 165° F/ 74° C ).
- Shredding Time. Remove the chicken breasts from the pot and shred them using two forks.
- Creaminess Unleashed. Return the shredded chicken to the pot. Stir in 8 oz of softened cream cheese and the juice of 1 lime. This is where the Creamy chicken enchilada soup magic happens.
- Final Simmer. Let simmer for an additional 10 minutes , stirring occasionally, until the soup is creamy and the cream cheese is fully incorporated.
- Garnish and Serve. Stir in 1/2 cup fresh cilantro. Ladle the soup into bowls and garnish with tortilla chips for that satisfying crunch.
- Taste and Enjoy.
Pro Tips: Level Up Your Soup Game
Want to take this Green chile chicken enchilada to the next level? Try roasting your own green chiles for a smoky flavour.
If you're after Spicy chicken soup recipes , add some cayenne pepper. Avoid overcooking the chicken – nobody likes dry chicken.
For a Quick weeknight dinners hack, grab a rotisserie chicken. And if you're prepping ahead, just make the soup base and add the cream cheese and cilantro right before serving.
Boom!
This Green chile chicken soup recipe is perfect for those chilly evenings when you need a warm and comforting meal.
Also, this is considered one of the most delicious Mexican soup recipes .
The amazing Rotisserie chicken enchilada soup is ready to be served!
Alright, so you've made the Green chile chicken enchilada soup . Nice one! Before you tuck in, let’s chat about a few extra bits and bobs.
Recipe Notes: Elevate Your Soup Game
This isn't just easy enchilada soup ; it's your easy enchilada soup! Let's look at serving, storage, and tweak ideas, shall we?
Serving Suggestions: Making It Look Swanky
Presentation matters, yeah? My nan always said, "You eat with your eyes first!" So, ladle that gorgeous creamy chicken enchilada soup into a nice bowl.
Sprinkle some crumbled tortilla chips over the top for crunch. A dollop of sour cream and a few sprigs of cilantro make it look proper fancy.
If you're feeling extra, add a wedge of lime. For drinks, how about a light beer or a refreshing margarita? Side-wise, some cornbread would be amazing.
Storage Tips: Saving Some for Later
Got leftovers? Lucky you! This soup is even better the next day, honestly. Refrigerate it in an airtight container for up to 3-4 days.
For longer storage, you can freeze it for up to 3 months. Just let it cool completely before freezing. When reheating, thaw it overnight in the fridge and then gently warm it on the stovetop or in the microwave.
Just keep an eye on it!
Variations: Making It Your Own
Fancy a change? No worries, mate! For a vegetarian version , swap the chicken for black beans. Use vegetable broth instead of chicken broth.
Want more kick? Add a diced jalapeño for extra spicy chicken soup recipes . Thinking of eating healthy? You could even turn it into a green chile chicken soup by blending some of the soup for a smoother texture.
Nutrition Basics: Goodness in a Bowl
So, this Southwestern chicken soup is more than just tasty. It's packed with protein from the chicken, plus fibre and vitamins from the veggies.
Of course, the green chile recipes brings their own health benefits. I am not a doctor, but you should consult one.
Honestly, this Green chile chicken enchilada is a winner. Perfect for quick weeknight dinners . Now go on, enjoy every last slurp! You deserve it!
Frequently Asked Questions
Can I make this Green Chile Chicken Enchilada soup ahead of time?
Absolutely, you can! In fact, the flavors often meld together even better when made a day or two in advance. Just store it in an airtight container in the fridge, and gently reheat it on the stovetop until heated through. Like a good cup of tea, sometimes it's just better the next day!
How do I store leftover Green Chile Chicken Enchilada Soup? Will it last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It's just like keeping leftovers from a Sunday roast. For longer storage, you can freeze the soup for up to 2-3 months. Thaw it overnight in the fridge before reheating.
My Green Chile Chicken Enchilada soup is too spicy! How can I tone it down?
No worries, happens to the best of us! A dollop of sour cream or Greek yogurt can help cool things down. You can also add a squeeze of lime juice, which brightens the flavor and balances the spice. Another trick is to add a little extra chicken broth to dilute the heat.
Is there a way to make this Green Chile Chicken Enchilada soup even healthier?
Definitely! You can use low-fat cream cheese or substitute it with Greek yogurt for a protein boost and fewer calories. Load up on veggies by adding chopped bell peppers or zucchini. Also, using less tortilla chips or opting for baked tortilla strips instead of fried ones cuts down on unhealthy fats.
Can I make this Green Chile Chicken Enchilada soup in a slow cooker or Instant Pot?
You bet! For a slow cooker, brown the chicken in a pan first, then add all the ingredients (except the cream cheese and cilantro) to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function to brown the chicken, then add the remaining ingredients (except cream cheese and cilantro) and cook on high pressure for 15 minutes, followed by a natural pressure release. Stir in the cream cheese and cilantro at the end for both methods.
I don't have roasted green chiles, what can I substitute in this Green Chile Chicken Enchilada recipe?
If you don't have roasted green chiles, you can use a can of diced green chiles for a convenient substitute. While the flavor won't be quite as deeply smoky, it will still provide the necessary chile element. Consider adding a pinch of smoked paprika to mimic some of the missing smoky notes.
