Green Chicken Enchilada Soup is thick and cheesy, and a cinch to prepare on the stove top. Serve with tortilla strips and all the fixins!
I feel like I’ve shared this on all platforms over the past few days, so apologies if this is repeat information, but last week I traveled to Breckenridge, CO for a small blogger retreat and it was HEAVENLY!
It felt strange to be in Colorado without Ben and the kids, as we go out at least once a year as a family, but the fall views and incredible people also in attendance made saying ‘yes’ to the solo trip feel easy. While I’d never turn down a beach vacation, there’s just something about the mountains that completely does it for me.
Next two photo credits: Amanda Montgomery
Ben’s always been the one to drive us up into the mountains via I-70 so to take it on for the first time was a new and humbling experience (I can officially never tease Ben again about white knuckling it around the curves!) Especially because the aspen trees were showing off on both sides of the road. I had to force myself to keep my eyes forward – they were SO beautiful! More on the retreat in the coming weeks.
First, we feast!
Easy Green Chicken Enchilada Soup
I had a few hours to kill in Denver before heading up to Breckenridge for the retreat, so I hit up a 100% gluten free restaurant that I’d been dying to visit, plus a gluten free brewery we love. If I’d had a moment longer, a bowl of Colorado’s famous green chili would have undoubtedly been devoured too.
With the craving still in mind after returning home to the Midwest, I decided to develop a green chili inspired recipe that squashed my craving in a new and decadent way – Green Chicken Enchilada Soup!
Each thick and cheesy bite tastes like eating green chicken enchiladas in soup form (trust me, this is a good thing!) This recipe is SO good, and SO easy — I just know it will become an instant cold weather favorite.
Green Chicken Enchiladas in Soup Form
Diced chicken breast and creamy great northern beans star in this easy soup recipe that’s flavored with green enchilada sauce, diced green chiles, cumin, and dried oregano. Freshly shredded Monterey Jack cheese is stirred in at the end creating a cheesy, decadent bowl of soup that’s begging to be topped with ALL the fixins:
Freshly shredded cheese
Chopped fresh cilantro
Sliced green onions
Green Tabasco sauce
Throw the kitchen sink in while you’re at it!
What to Do with Leftovers
This Green Chicken Enchilada Soup recipe makes a full soup pot so if you have leftovers, it’s understandable. While the leftover soup reheats beautifully, here are a few more ideas to create new dishes from leftovers:
Smother cheese omelets with warmed soup then top with plenty of chopped green onions and hot sauce.
Scoop hot soup over crispy breakfast potatoes then top with shredded cheese for a hearty start to your day.
Spoon reheated soup over crispy cheese quesadillas (YUM!!) then eat with a knife and fork.
Toss warmed soup with cooked spaghetti plus, you guessed it – more shredded cheese! – for a yummy southwest pasta dish.
Alrighty – get your appetites ready and let’s do this!!
How to Green Chicken Enchilada Soup
Step 1: Saute Chicken and Aromatics
Sart by sauteing boneless skinless chicken breasts chopped into bite-sized pieces and chopped shallot or onion in melted butter in a large soup pot. Season with salt and pepper then saute until the chicken is opaque but not fully cooked through, 3-4 minutes. Add pressed or minced garlic then saute until extremely fragrant, another minute or two.
Step 2: Thicken with Flour
Next sprinkle in a gluten free flour blend which will help thicken the soup (you can use AP flour if you don’t need to eat GF) then stir and cook for 1 minute. I use Bob’s Red Mill 1:1 Gluten Free Baking Flour – use whatever you got, but avoid unblended gluten free flours like almond flour, coconut flour, etc.
Step 3: Simmer Until Thick and Bubbly
Slowly stream in chicken broth while stirring to create a smooth sauce then add milk, green enchilada sauce, chopped green chiles, great northern beans, cumin, and dried oregano. Turn the heat up to bring the soup to a bubble then turn the heat down to medium-low and simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
Step 4: Stir in the Cheese
Last step is to remove the pot from the heat then stir in freshly shredded Monterery Jack cheese in two batches, stirring until the cheese is completely melted and smooth before adding the next batch.
Step 5: Add Toppings
This green enchilada soup recipe is ALL about the toppings so top each thick and cheesy bowl with more freshly shredded cheese, chopped fresh cilantro, tortilla strips, green Tabasco sauce – the sky’s the limit! However you serve it, I hope you love each and every drop of this cozy, flavorful soup – enjoy!
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Green Chicken Enchilada SoupDescriptionGreen Chicken Enchilada Soup is thick and cheesy, and a cinch to prepare on the stove top. Serve with tortilla strips and all the fixins!Ingredients2 Tablespoons butter1lb chicken breasts, chopped into bite sized pieces1 large shallot or small onion, chopped salt and pepper2 cloves garlic, pressed or minced1/4 cup gluten free flour blend (could use AP flour if not GF)3 cups chicken stock1 cup milk, any kind15oz can gluten free green enchilada sauce (I like Hatch brand)4oz can chopped green chiles2, 15oz cans great northern beans, drained and rinsed2 teaspoons cumin1 teaspoon dried oregano 8oz freshly shredded Monterey Jack cheese, plus more for toppingToppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauceDirections
Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – 20 minutes then scoop into bowls and serve with toppings.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.