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Authentic Hatch Green Chile Chicken Enchilada Soup

A close-up of a bowl of creamy green chile chicken enchilada soup topped with shredded chicken, cheese, and tortilla strips.
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Make this hearty and flavorful soup that captures the taste of classic green chile chicken enchiladas. It is a quick, comforting Southwestern meal perfect for any weeknight.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked, shredded chicken breast
  • 4 cups chicken broth
  • 1 (10 ounce) can diced green chiles, undrained (use fire-roasted Hatch if available)
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can mild red enchilada sauce
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack cheese, divided
  • 4 small corn tortillas, cut into thin strips
  • Optional toppings: sour cream, fresh cilantro, avocado

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, chicken broth, both cans of diced green chiles, and the red enchilada sauce. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to combine. This step builds the flavor profile.
  5. Stir in the heavy cream and 1/2 cup of the shredded Monterey Jack cheese until the cheese melts and the soup becomes creamy. Do not boil after adding cream.
  6. Stir in the tortilla strips during the last 5 minutes of simmering so they soften slightly but still provide texture.
  7. Ladle the soup into bowls. Top each serving with the remaining 1/2 cup of shredded cheese and your preferred optional toppings.

Notes

  • For a thicker soup, you can simmer uncovered for an extra 10 minutes before adding the cream.
  • If you cannot find canned green chiles, roast fresh Anaheim or Hatch peppers, peel them, chop them, and add them to the soup base.
  • You can substitute rotisserie chicken for the cooked, shredded chicken to make this an even quicker weeknight dinner idea.
  • For a low-fat option, substitute evaporated skim milk for the heavy cream and use reduced-fat cheese.

Nutrition

Find it online: https://delicerecipe.com/green-chile-chicken-enchilada-soup/