Description
This Green Chicken Enchilada Soup is a comforting and flavorful dish that combines tender shredded chicken with a creamy blend of green enchilada sauce, white beans, corn, and green chiles. Topped with melted cheese and a squeeze of fresh lime juice, this soup is perfect for a cozy dinner.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 can (4 oz) diced green chiles
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- juice of 1 lime
- chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
- Stir in garlic, cumin, chili powder, salt, and pepper, and cook for 1 minute.
- Add chicken, enchilada sauce, broth, beans, corn, and chiles. Simmer for 10 minutes.
- Reduce heat, stir in cream cheese until smooth. Add sour cream, cheese, and lime juice.
- Simmer gently for 5 more minutes, adjust seasoning, and serve hot with cilantro.
Notes
- For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cream cheese.
- You can use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
