Green Chicken Enchilada Soup
User Reviews
4.8
Green Chicken Enchilada Soup
Description
Green Chicken Enchilada Soup features a flavorful base of sautéed onions and jalapeños seasoned with salt, garlic, and a blend of oregano, cumin, and chipotle chili powder. The addition of green enchilada sauce and green chiles gives the broth its distinctive tangy heat. Softened cream cheese is incorporated to create a creamy consistency, while shredded rotisserie chicken adds protein. Canned corn and pinto beans provide texture and heartiness. The soup is heated gently after adding sour cream to prevent curdling.
The soup is ideal served immediately with optional garnishes like fried tortilla strips, avocado, cilantro, cheese, sour cream, and scallions to add varied flavors and textures. It works well as a comforting, nutritious meal. Leftover soup can be refrigerated for up to four days and reheated, adding broth or water if needed to adjust consistency.
A notable homemade element is the fried tortilla strips, made by frying thin strips of flour tortillas in hot oil until golden and crisp, then salted. These add a crunchy contrast to the creamy soup.
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion or white onion, finely diced
- 1 jalapeño seeded and diced
- 1 tsp. kosher salt
- 4 cloves garlic minced
- 3 cups chicken broth
- 1, oz. Green enchilada sauce or salsa verde
- 1, oz. green chiles diced, mild, canned
- 1 tsp. oregano dried
- 1 tsp. cumin
- 1 tsp. chipotle chili powder
- 4 oz. cream cheese full-fat, softened and cut into cubes
- 1 rotisserie chicken shredded
- 1, oz. yellow corn canned, drained
- 1, oz. pinto beans canned, drained and rinsed
- 1/2 cup sour cream room temperature
Garnish ideas:
- fried tortilla strips fresh, grated, sliced
- avocado
- cilantro
- cheese
- sour cream
- scallions
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
- To prepare fried tortilla strips, heat vegetable oil to 340°F and fry flour tortilla strips for about a minute until golden. Drain on paper towels and salt immediately.
- Store leftover soup in the refrigerator up to 4 days, reheating gently and adding broth or water if it becomes too thick.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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