Green Chicken Enchilada Soup
User Reviews
4.8
129 reviews
Excellent
Green Chicken Enchilada Soup
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Green Chicken Enchilada Soup is filled with rotisserie chicken, sweet corn, green enchilada sauce, plenty of spicy flavors and pinto beans. And this soup is really all about the toppings! Pile on lots of avocado, fried tortilla strips, fresh cilantro or scallions, and plenty of grated cheese.
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Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow or white onion, finely diced
- 1 jalapeño, seeded and diced
- 1 tsp. kosher salt
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1, 15 oz. jar green enchilada sauce (or salsa verde is a fine option too)
- 1, 4 oz. can diced green chiles (mild)
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. chipotle chili pepper powder
- 4 oz. full-fat cream cheese, softened and cut into cubes
- 1 Rotisserie chicken, shredded
- 1, 15 oz. can yellow corn, drained
- 1, 15 oz. can pinto beans, drained and rinsed
- 1/2 cup sour cream, room temperature
Garnish ideas:
- fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions,
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Instructions
- Heat the olive oil in a large soup pot over medium heat until it's hot and shimmering.
- Add the onion and jalapeno and season with salt. Cook, stirring until softened, about 5 minutes.
- Add the garlic and stir until fragrant, ~1 minute.
- Pour in the chicken broth, enchilada sauce, green chiles, and seasonings. Bring to a boil, then down to a simmer.
- Add in the softened cream cheese and stir until it partially melts. It may look clumpy and weird at first but it's ok, it will melt eventually.
- Finally stir in the chicken, corn, pinto beans and sour cream. Stir to combine and allow ingredients to get hot in the soup for a couple minutes. You don't want to boil it or cook it for too long because the cream cheese could curdle.
- Serve immediately with your favorite toppings. Keep any leftovers properly stored in the fridge for up to 4 days, and add more broth or water as needed when reheating.
Notes
- How to make the fried tortilla strips you see in the photos: It's really easy! Heat vegetable oil in a large skillet until it reaches 340°F. Cut flour tortillas into thin strips and cook in hot oil for about a minute until light golden brown. Use a slotted spoon to remove from the oil, and set on a baking sheet lined with paper towels. Sprinkle with salt. Work in batches to prevent over crowding the skillet.
Nutrition Information
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Serving
1bowl
Calories
337kcal
(17%)
Carbohydrates
6g
(2%)
Protein
24g
(48%)
Fat
3g
(5%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
4g
Potassium
154mg
(4%)
Sugar
4g
(8%)
Vitamin A
29IU
(1%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 337kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 4g | 20% |
| Potassium | 154mg | 3% |
| Sugar | 4g | 8% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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