Description
This Green Chicken Enchilada Soup is a creamy, flavorful Mexican-American dish perfect for an easy weeknight dinner. Made with shredded chicken, green enchilada sauce, white beans, and a blend of cheeses, this hearty soup is both comforting and packed with delicious spices and fresh lime juice for brightness.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 3 cups cooked shredded chicken
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
Dairy & Garnish
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, ground cumin, chili powder, salt, and black pepper, cooking for an additional minute to release the spices’ aromas.
- Add Main Ingredients: Add shredded chicken, green enchilada sauce, diced green chiles, chicken broth, white beans, and frozen corn to the pot. Stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a simmer over medium heat. Let the soup cook for 10 to 15 minutes, allowing the flavors to meld together and the soup to heat through.
- Incorporate Creamy Elements: Reduce heat to low and stir in cream cheese cubes, sour cream, and shredded Monterey Jack or pepper jack cheese. Stir continuously until the cheeses melt completely and the soup becomes smooth and creamy.
- Finish and Serve: Squeeze the juice of one lime into the soup and taste to adjust seasoning as needed. Serve the soup hot, garnished generously with chopped fresh cilantro for a refreshing finish.
Notes
- For a spicier soup, substitute hot green chiles or add finely chopped jalapeño peppers.
- Rotisserie chicken can be used instead of cooking your own chicken to save time.
- Serve the soup with crispy tortilla chips or warm corn tortillas for a complete meal experience.
