Description
This comforting green enchilada chicken soup is packed with flavor and perfect for any day of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 3 cups chicken broth
- 2 (15 ounce) cans green enchilada sauce (I use mild)
- 2 (14 ounce) cans white beans (drained & rinsed)
- 1 (12 ounce) can corn (drained)
- 2 (4 ounce) cans mild green chilies
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (softened)
- 2 cups cooked/rotisserie chicken (shredded)
- Salt & pepper (to taste)
- Toppings (optional): shredded Mexican cheese blend, cilantro, avocado, lime wedges, tortilla strips, etc.
Instructions
- Add the oil and onion to a Dutch oven or soup pot and sauté over medium-high heat until softened and lightly browned (about 5-7 minutes).
- Add the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Cover with the lid slightly open and turn the heat down so it’s simmering gently for 5 minutes.
- Cut the cream cheese into smaller pieces and microwave it in 20-30 second intervals until it’s super soft, then add it to the soup. Stir it for a few minutes until it’s melted in and smooth.
- Stir in the chicken and cook for another 5 minutes or so.
- Season the soup with salt & pepper as needed and serve with toppings as desired.
Notes
- This recipe can also be made in a slow cooker; just add all ingredients and cook on low for 6-8 hours.
- For a spicier version, add diced jalapeños or use spicy enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg