Green Enchilada Soup

Are you a fan of enchiladas? I know I am, and whether they be red enchiladas (enchilada rojas), or green enchiladas (enchilada verdes), they are just down right comforting. Typically enchiladas are made by lightly cooking corn tortillas in some oil, then stuffed with chicken, some cheese, and smothered in enchilada sauce, only to be baked until everything is bubbly and cooked through. With that said, I really wanted some enchiladas this past weekend, but did not want to go through the fuss of the oil, folding, etc, and that’s when I decided to turn that whole idea into a soup. Yep, a green enchilada soup. My wife’s favorite soup is probably my chicken tortilla soup, and so I knew she would fall in love with this one.

Green Enchilada Soup

I’ll admit, it is not the prettiest of soups to be serving, but TRUST ME, this soup is awesome. It’s balanced by sweet heat, with tender chicken and crispy tortilla chips, trust me, you will be wanting a second bowl.

Let’s get started.

Ingredients:

  • 4 oz can of diced green chilies
  • 19 oz can of green enchilada sauce
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 whole boneless, skinless chicken breasts
  • 1/2 tbsp cumin powder
  • 1/2 tbsp chili powder
  • 1/2 tbsp salt, to taste
  • 5 cups chicken stock
  • 1/2 cup masa harina
  • 1 cup of velveeta cheese, cubed
  • shredded monteray jack cheese
  • Crumbled tortilla chips

Preheat your oven to 350 degrees.

Heat an oven ready,  large skillet on medium heat. Add 2 tablespoons of the canola oil and swirl it around in the pan. Season the chicken breasts with the cumin, chili powder, and salt.

Add the chicken to the skillet, and brown on both sides.

Once browned, place the skillet in the oven for about 15 minutes, or until the chicken is cooked through. Carefully remove the skillet from the oven, and let the chicken cool. Once cooled, cut into bite-sized cubes.

How to make green enchilada soup

To another skillet, heat the additional canola oil on medium heat. Add the onions and garlic, and cook for about 5 minutes, or until the onions begin to sweat.

To a medium to large pot, add the chicken stock and bring to a boil. Add the cooked chicken, the onions, garlic, enchilada sauce, and green chilies.

To a bowl, add the masa harina and 1 cup of stock. Stir to combine the masa and then pour it into the soup. Give a good stir, then add in the Velveeta. Stir, and reduce the heat, cooking for about 20 minutes.

When you are ready to serve, ladle the soup into a bowl and top with crushed tortilla chips and shredded monteray jack cheese.

The end result is everything you would expect in a traditional enchilada verdes, but in soup form, and I hate to say it, but the soup form is pretty darn delicious! Hope you enjoy!

Green Enchilada Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 oz can of diced green chilies
  • 19 oz can of green enchilada sauce
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 whole boneless, skinless chicken breasts
  • ½ tbsp cumin powder
  • ½ tbsp chili powder
  • ½ tbsp salt, to taste
  • 5 cups chicken stock
  • 1 cup of velveeta cheese, cubed
  • shredded monteray jack cheese
  • Crumbled tortilla chips
Instructions
  1. Preheat your oven to 350 degress.
  2. Heat an oven ready, large skillet on medium heat. Add 2 tablespoons of the canola oil and swirl it around in the pan. Season the chicken breasts with the cumin, chili powder, and salt.
  3. Add the chicken to the skillet, and brown on both sides.
  4. Once browned, place the skillet in the oven for about 15 minutes, or until the chicken is cooked through. Carefully remove the skillet from the oven, and let the chicken cool. Once cooled, cut into bite-sized cubes.
  5. To another skillet, heat the additional canola oil on medium heat. Add the onions and garlic, and cook for about 5 minutes, or until the onions begin to sweat.
  6. To a medium to large pot, add the chicken stock and bring to a boil. Add the cooked chicken, the onions, garlic, enchilada sauce, and green chilies.
  7. To a bowl, add the masa harina and 1 cup of stock. Stir to combine the masa and then pour it into the soup. Give a good stir, then add in the Velveeta. Stir, and reduce the heat, cooking for about 20 minutes.
  8. When you are ready to serve, ladle the soup into a bowl and top with crushed tortilla chips and shredded monteray jack cheese.
  9. The end result is everything you would expect in a traditional enchilada verdes, but in soup form, and I hate to say it, but the soup form is pretty darn delicious! Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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