Introduction to Creamy Green Enchiladas Chicken Soup
There’s something undeniably soothing about a steaming bowl of creamy green enchiladas chicken soup. Whether it’s a chilly evening or a long day at work, homemade soup is the ultimate comfort food that never fails to lift our spirits. And let’s be honest: when the aroma of fresh ingredients melds with spices and savory broth, it’s hard not to feel instantly at home.
Why choose homemade soup over store-bought? For one, you have complete control over the ingredients, allowing you to turn classic flavors into your own culinary masterpiece. This particular soup is a delightful fusion of tender chicken, melty cheese, and zesty green enchilada sauce, all simmered to create a luscious, creamy texture that warms the soul. Plus, it’s incredibly versatile—perfect for customizing to your taste! Want to sneak in some extra veggies? Go for it! You can throw in zucchini, bell peppers, or anything that catches your eye.
Making soup from scratch can also be a wonderfully therapeutic experience. It’s a chance to unwind, be creative, and take your time preparing something truly comforting. So, grab your apron and let’s dive into this scrumptious recipe that’s sure to become a favorite in your home!
For more ideas on easy soups, check out EatingWell’s collection of comforting soup recipes.
Ingredients for Creamy Green Enchiladas Chicken Soup
Essential ingredients for a rich flavor
To create a deliciously creamy green enchiladas chicken soup, you'll want to gather a handful of key ingredients that build the foundation of this dish. Here’s what you’ll need:
- Chicken: 2.5 pounds of boneless skinless chicken breasts or thighs form the heart of the soup. They become tender and infused with flavor during cooking.
- Green Enchilada Sauce: You can either make your own or use a 28-ounce can of store-bought sauce for convenience.
- Chicken Broth: 24 ounces help in creating a rich, savory base for the soup.
- Cream Ingredients: A cup of half and half or heavy cream adds that luxurious creaminess, complemented by 4 ounces of cubed, softened cream cheese.
- Cheese: 2 cups of shredded Monterey Jack cheese create delightful gooeyness, ensuring every bite is satisfying.
Optional ingredients for customization
Feel free to get creative! While the essential ingredients are key, you can easily customize your creamy green enchiladas chicken soup with optional additions like:
- Vegetables: Diced mushrooms, zucchini, bell peppers, or onions offer added nutrition and texture.
- Beans or Corn: Black beans, white beans, or corn can enhance the heartiness of your soup.
- Spices: For a kick, consider adding jalapeños or extra green salsa to dial up the heat.
These tweaks not only enrich the flavor but also allow you to tailor the soup to your taste preferences. Happy cooking!
Step-by-Step Preparation of Creamy Green Enchiladas Chicken Soup
Making a hearty and satisfying bowl of creamy green enchiladas chicken soup is easier than you might think! With a few steps and the right ingredients, you'll be enjoying a delicious meal in no time.
Gather Your Ingredients and Tools
To get started, you’ll need to gather all your ingredients and tools for this tasty recipe. Here’s what you’ll need:
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Ingredients:
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2.5 pounds boneless skinless chicken breasts or thighs
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1 recipe green enchilada sauce (or a 28-ounce can store-bought)
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24 ounces chicken broth
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1 cup half and half or heavy cream
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2 cups shredded Monterey Jack cheese
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4 ounces cream cheese (cubed and softened)
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4 ounces green salsa (salsa verde)
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Salt and pepper to taste
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Tools:
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Slow cooker, Instant Pot, or a large stockpot (depending on your cooking method)
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Mixing spoon
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Shredding forks or tongs
Now that you have everything, let’s move on to preparing the chicken!
Prepare the Chicken
Depending on the cooking method you choose, the preparation of the chicken varies slightly:
- Slow Cooker or Stovetop: Add the chicken directly to your pot or slow cooker with the chicken broth.
- Instant Pot: If using, place the chicken in with 1 cup of broth and seal the lid, ready for pressure cooking.
This meat is the heart of your creamy green enchiladas chicken soup, so make sure you choose good quality.
Choose Your Cooking Method
You've got options! Here’s a brief overview so you can choose the one that works best for you:
- Slow Cooker: Perfect for hands-off cooking. Simply set it and forget it for 6 to 8 hours.
- Instant Pot: Ideal if you're short on time. It cooks chicken in just 8 minutes with a quick release.
- Stovetop: Great for a quick meal if you prefer to monitor the cooking closely.
Combine the Ingredients and Cook
Now, it's time to combine your ingredients and start cooking:
- Slow Cooker: Add the green enchilada sauce and chicken broth to your chicken. Cover and cook on low.
- Instant Pot: After cooking the chicken, switch to sauté mode and add remaining broth, enchilada sauce, and salsa.
- Stovetop: Bring the broth to a simmer with your chicken, then stir in the sauce.
Shred the Chicken and Finish the Soup
Once everything is cooked through, it's time for the final touches! Remove the chicken, shred it, and return it to the pot along with half and half, cream cheese, and shredded cheese. Stir until everything is melted and creamy.
Can you feel your taste buds tingling? Adjust the seasoning with salt and pepper, and serve hot. Your creamy green enchiladas chicken soup is ready to enjoy, topped with your favorite garnishes like avocado or cilantro!
For a deeper dive into enhancing your soup experience, check out these tips on perfecting flavor profiles. Happy cooking!
Variations on Creamy Green Enchiladas Chicken Soup
Add in Some Veggies for a Nutrient Boost
Elevate your creamy green enchiladas chicken soup by tossing in a medley of vibrant vegetables. Consider adding:
- Diced zucchini for a mild flavor and extra texture.
- Chopped bell peppers for a pop of color and sweetness.
- Fresh spinach or kale to up your greens and iron intake.
Not only do these veggies enhance the soup's nutrition, but they also make each bowl a feast for the eyes!
Spice It Up with Extras
If you crave a little kick in your creamy green enchiladas chicken soup, think about incorporating:
- Diced jalapeños for a fresh heat.
- A splash of hot sauce for that undeniable zing.
- Black beans or corn for added heartiness and sweetness.
With these simple tweaks, you’ll create a deliciously versatile dish that can adapt to any palate. Don’t forget to check out this guide on cooking with spices for expert tips and inspiration!
Cooking Tips and Notes for Creamy Green Enchiladas Chicken Soup
Tips for Perfecting the Creaminess
To achieve that ultimate creaminess in your creamy green enchiladas chicken soup, make sure to blend the half and half or heavy cream properly with the cream cheese. If you prefer a richer texture, consider increasing the amount of cream or adding more cheese at the end. And don't forget to let the soup simmer on low heat after adding the creams—this melds those flavors beautifully!
Suggestions for Ingredient Swaps
Feel free to customize your soup to fit your taste! Instead of chicken, you could use shredded turkey or even a plant-based protein for a vegetarian option. For a lighter version, swap out heavy cream for coconut milk. You can also change up the mushroom or zucchini for added flavor and texture, or enrich the soup with black beans for extra protein. The options are endless!
Looking for more flavorful ideas? Check out these great topping suggestions to elevate your dish!
Serving Suggestions for Creamy Green Enchiladas Chicken Soup
Ideal Toppings and Accompaniments
Elevate your creamy green enchiladas chicken soup experience with the right toppings and sides! Here are some fantastic suggestions:
- Avocado Slices: Creamy and rich, fresh avocado adds a delicious texture and balance.
- Sour Cream: A dollop of sour cream brings a tangy note that complements the flavors beautifully.
- Fresh Cilantro: For a burst of freshness, sprinkle chopped cilantro right before serving.
- Shredded Cheese: Add more melty goodness with extra shredded Monterey Jack or even a sprinkle of cotija.
- Crunchy Tortilla Strips: For an enjoyable crunch, top with crisp tortilla strips or crumbled tortilla chips.
Pair your soup with warm corn tortillas or a side salad for a complete meal. Enjoy exploring these options and make this dish your own!
Time Breakdown for Creamy Green Enchiladas Chicken Soup
Preparation Time
Prepare for a quick 10 minutes of hands-on work to get your creamy green enchiladas chicken soup started. Just enough time to chop, gather ingredients, and set everything up.
Cooking Time
Let this soup simmer to perfection for about 6 hours if using your slow cooker. Instant Pot lovers can whip it up in a mere 8 minutes on high pressure.
Total Time
In total, dedicate around 6 hours and 10 minutes for the whole process from start to finish, including prepping and cooking. Perfect for busy weeknights or meal prep for the week ahead!
Ready to dive into this delightful soup? You can check out more ingredients and detailed instructions here.
Nutritional Facts for Creamy Green Enchiladas Chicken Soup
Calories
This delightful creamy green enchiladas chicken soup packs a satisfying 346 calories per serving. It’s a comforting option that won’t break your calorie bank!
Protein
With a robust 39 grams of protein, this soup is perfect for keeping you full and energized throughout the day. It’s a great choice for anyone looking to boost their protein intake!
Sodium
Keep an eye on sodium levels, as each serving contains about 962 mg of sodium. For a lower-sodium option, consider using low-sodium chicken broth or adjusting the amount of added salt to fit your dietary needs.
For more insights on healthy eating, check out the USDA’s MyPlate guide, which emphasizes balanced nutrition!
FAQs about Creamy Green Enchiladas Chicken Soup
Can I make this soup ahead of time?
Absolutely! This creamy green enchiladas chicken soup is a fantastic make-ahead meal. In fact, the flavors deepen and improve overnight, making it even better after a day in the fridge. Just prepare it according to the recipe and let it cool before storing it in an airtight container.
How do I store leftover soup?
Storing leftover soup is simple! Just transfer any remaining soup to an airtight container once it has cooled. It can be kept in the refrigerator for up to 3-4 days. Make sure to reheat it on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I freeze Creamy Green Enchiladas Chicken Soup?
Yes, you can freeze this delicious soup! Portion it into freezer-safe containers or bags, and it will keep well for up to 3 months. When you're ready to enjoy it, thaw the soup in the refrigerator overnight and reheat on the stove until warmed through. For more tips on freezing soups, check out this guide. Enjoy!
Conclusion on Creamy Green Enchiladas Chicken Soup
If you're looking for a comforting meal that's bursting with flavor, this creamy green enchiladas chicken soup is a must-try. Bursting with cheesy goodness and tender chicken, it’s the perfect satisfying dish for any weeknight. Give it a go—you won’t be disappointed!
Creamy Green Enchiladas Chicken Soup
Equipment
- Slow cooker
- Instant Pot
- stockpot
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded monterey jack cheese
- 4 ounces cream cheese cubed and softened - warm in the microwave if needed
- 4 ounces green salsa (salsa verde)
- salt and pepper to taste
Instructions
Slow Cooker Instructions
- In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth.
- Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred.
- Add the shredded chicken back to the pot along with jack cheese, very soft cream cheese, half and half, and green salsa to the slow cooker. Turn the slow cooker to warm and stir until the cheeses are melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Instant Pot Instructions
- Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
- Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Stovetop Instructions
- In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
- Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
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