Picture yourself coming in from a busy day, and right away the aroma of tangy green enchilada sauce, shredded chicken and a creamy broth fills the kitchen. This Green Enchiladas Chicken Soup With 20 G Protein brings together bright salsa-verde flavor, tender chicken and comforting richness all in one bowl. It’s perfect for dinner when you want bold flavor without tons of fuss, and the 20 g of protein means it’s satisfying and wholesome.
What Is Green Enchiladas Chicken Soup / Why It’s Special
Green Enchiladas Chicken Soup is essentially a flavorful twist on traditional enchiladas verdes instead of tortillas rolled, the key flavors are captured in a hearty soup. The green enchilada sauce, diced green chiles, and shredded chicken come together in a creamy broth that tastes vibrant and homey at the same time. It’s special because you get all the vibrant Mexican-inspired flavor plus the comfort of a creamy soup — and it’s made simple enough for a weeknight. You’re getting tang, spice, creaminess and protein in one bowl, which makes it a winning comfort meal you’ll want again and again.
Ingredients You’ll Need
- 2 lb (≈ 900 g) boneless, skinless chicken breasts (or thighs)
- 1 Tbsp olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 cup green bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 (15-oz) can green enchilada sauce
- 1 (7-oz) can diced green chiles (mild or hot, depending on preference)
- 4 cups chicken broth (low sodium preferred)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- Salt & freshly cracked black pepper, to taste
- 4 oz (≈ 115 g) cream cheese, softened
- 1 cup shredded Monterey Jack cheese (or cheddar)
- ¼ cup sour cream (optional, for extra creaminess)
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro for garnish
Optional Add-Ins:
- 1 can (15 oz) white beans or pinto beans, drained & rinsed (adds fibre & protein)
- 1 cup frozen corn kernels
- Tortilla strips or crushed tortilla chips for topping
- Diced avocado for garnish
Step-by-Step Instructions
Step 1: Prep & Sear the Chicken
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken breasts lightly with salt and pepper. Add the chicken to the pot and sear on both sides until golden (approx. 3-4 minutes per side). This helps lock in flavor before simmering. Remove the chicken and set aside.
Step 2: Sauté Aromatics & Peppers
In the same pot, reduce heat to medium. Add the diced onion, garlic, diced green bell pepper and chopped jalapeño (if using). Sauté until the vegetables soften and the onion becomes translucent, about 4-5 minutes. Stir often to prevent sticking.
Step 3: Add Sauces, Chiles & Spices
Stir in the green enchilada sauce and the diced green chiles (with their liquid). Add the ground cumin, chili powder and dried oregano. Pour in the chicken broth, stir well and bring to a gentle simmer. Scrape the bottom of the pot to lift any browned bits for extra flavour.
Step 4: Cook the Chicken in the Broth
Return the seared chicken into the pot. Cover and reduce heat to low-medium. Simmer for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 °F (≈ 74 °C). If using raw chicken thighs, adjust time slightly.
Step 5: Shred Chicken & Incorporate Creaminess
Once the chicken is cooked, remove it to a cutting board and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot. Lower the heat and stir in the softened cream cheese and shredded Monterey Jack cheese until fully melted and smooth. If using sour cream, add now and stir to combine. Let the soup gently simmer for another 2-3 minutes.
Step 6: Finish with Lime & Garnish
Remove the soup from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with extra cilantro, optional tortilla strips, and diced avocado if you like.
Step 7: Serve & Enjoy
Serve hot, ideally with warm tortillas, cornbread or a simple side salad. The richness of the soup paired with the tang from the sauce makes for a deeply satisfying bowl.
Tips / Variations / Why You’ll Love It
- Tip: Use full-fat cream cheese for the smoothest texture and best melt; low-fat versions may not blend as smoothly.
- Tip: If you prefer a lighter version, replace half the cream cheese with plain Greek yogurt added off heat right before serving.
- Variation: Turn it into a slow-cooker version after sautéing the aromatics, transfer everything to a slow cooker, cook on LOW for 4-6 hours, then do the shred-and-cheese step at the end.
- Variation: Make it vegetarian by swapping chicken for cooked shredded jackfruit or cauliflower florets and using vegetable broth instead of chicken.
- Why You’ll Love It: This soup hits so many notes the tang of green enchilada sauce, the comfort of creamy broth, the protein from shredded chicken, and the pop of fresh lime and cilantro. It’s bold, cozy and wholesome.
FAQs
Q1. How can I be sure this soup really delivers ~20 g protein per serving?
With approx. 2 lb chicken (900 g) divided into about 6 servings, each serving includes roughly 150 g chicken, which translates to ~20-25 g protein. For extra safety, use the 20 g tagline as a guide.
Q2. Can I use rotisserie chicken to save time?
Absolutely. Use about 3 cups shredded rotisserie chicken and skip the searing step. Add it into the simmered broth in Step 5.
Q3. Can I freeze leftovers?
Yes, store cooled soup (without tortilla toppings or avocado) in freezer-safe containers for up to 3 months. Thaw overnight in fridge, gently reheat, and stir in fresh lime juice and cilantro before serving.
Q4. Is this soup spicy?
It can be as mild or as spicy as you like. Use mild green chiles for a gentle heat, or hot jalapeño and hot green enchilada sauce for more fire. Adjust to your family’s taste.
Conclusion
This Green Enchiladas Chicken Soup With 20 G Protein brings together vibrant enchilada flavours, tender chicken and comforting creaminess in one bowl. Whether you’re craving Mexican-inspired comfort or simply a go-to warming meal, it checks every box.✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!