Description
Warm up with a comforting bowl of Green Chicken Enchilada Soup that’s creamy, flavorful, and perfect for chilly nights. This easy one-pot dinner is loaded with shredded chicken, white beans, corn, and a blend of spices, all simmered in a rich green enchilada sauce. Topped with melted cheese, sour cream, avocado, and crunchy tortilla chips, it’s a satisfying meal that the whole family will love.
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups shredded cooked chicken (rotisserie or poached)
- 1 (10-ounce) can green enchilada sauce
- 4 cups chicken broth
- 1 (15-ounce) can white beans (drained and rinsed)
- 1 cup frozen or canned corn
- 4 ounces cream cheese (cubed)
- ½ cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
For Topping:
- Chopped cilantro
- Sliced avocado
- Crushed tortilla chips (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and sauté onion until softened. Add garlic, green chiles, and spices.
- Add Ingredients: Stir in chicken, enchilada sauce, broth, beans, and corn. Simmer for 10–15 minutes.
- Finish Soup: Lower heat and add cream cheese, sour cream, and shredded cheese. Simmer until melted and smooth.
- Serve: Ladle hot soup into bowls and top with cilantro, avocado, and tortilla chips.
Notes
- For a spicier soup, opt for medium or hot enchilada sauce and pepper jack cheese.
- This soup thickens upon cooling; add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
