Description
This Green Chicken Enchilada Soup is a hearty and flavorful Mexican-inspired dish perfect for a cozy meal. Made with tender shredded chicken, creamy cheeses, and a blend of green chilies and spices, this soup delivers comforting warmth with a deliciously creamy texture. Garnished with fresh cilantro and crispy tortilla strips, it’s an easy stovetop recipe that satisfies with every spoonful.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 cup frozen corn
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
For Garnish
- Chopped cilantro
- Tortilla strips
Instructions
- Sauté Onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in the minced garlic, diced green chiles, ground cumin, chili powder, salt, and black pepper. Cook for 1 minute more to release the flavors.
- Add Liquids and Base Ingredients: Pour in the green enchilada sauce and chicken broth, stirring well to combine all ingredients and create the soup base.
- Add Beans, Chicken, and Corn: Add the drained white beans, shredded cooked chicken, and frozen corn to the pot. Stir to distribute evenly.
- Simmer Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 10 to 15 minutes to meld the flavors.
- Incorporate Cream Cheese and Sour Cream: Stir in the cubed cream cheese and sour cream. Whisk constantly until the cheeses are fully melted and the soup is smooth and creamy.
- Melt Shredded Cheese: Add the shredded Monterey Jack or pepper jack cheese and stir until melted completely into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or spices if needed. Serve hot garnished with chopped cilantro and tortilla strips for added flavor and crunch.
Notes
- Rotisserie chicken makes a convenient and flavorful substitute for shredded cooked chicken.
- For a lighter option, substitute Greek yogurt for sour cream or use light cream cheese.
- Add sliced jalapeños if you prefer extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
