Green Chile Chicken Enchilada Soup
User Reviews
5
Green Chile Chicken Enchilada Soup
Description
This soup begins by cooking diced onion and jalapeño in neutral oil until soft and tender. A blend of chicken broth, canned green enchilada sauce, chopped green chiles, and black pepper is added to the pot along with cream cheese cut into small cubes to melt smoothly. The mixture simmers to combine flavors and create a creamy base.
Shredded rotisserie chicken and part of the Monterey Jack cheese are stirred in along with fresh chopped cilantro, cooking briefly to warm through and meld layers. The soup can be thinned by adding more broth as desired. This preparation yields a richly flavored, smooth soup with tender chicken pieces and a balanced green chile kick.
Before serving, the soup is topped with crispy fried corn tortilla strips created by frying cut tortilla strips in oil until golden and draining on paper towels. Additional shredded cheese, avocado slices, and cilantro add creaminess, crunch, and fresh herbal notes. The dish works well as a warming, filling meal with varied textures from smooth soup to crispy garnish.
Start with 2 cups of broth and adjust broth quantity for preferred soup thickness. Full-fat cream cheese is recommended for creaminess without curdling. Fry tortillas over medium heat until lightly golden. Drain on paper towels to reduce oiliness.
Ingredients
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 small onion (finely diced)
- 1 jalapeño (finely diced)
- 2 to 3 cups chicken broth
- (1) ounce can Green enchilada sauce
- (1) ounce can green chiles chopped
- (1) ounce pkg. cream cheese softened, cut into cubes
- 1 teaspoon black pepper
- 3 cups rotisserie chicken shredded
- 2 cups Monterey jack cheese (divided)
- 1/4 cup cilantro (chopped, plus more for garnish)
Toppings:
- corn tortilla strips fried
- avocado
- cilantro
- Monterey jack cheese
Instructions
- Heat a pot over medium heat. Add oil. Add onions and jalapeno and cook for about 8-9 minutes or until soft and tender. Keep cooking if the onions aren't soft enough.
- Stir in chicken broth, green enchilada sauce, green chiles, pepper, and cream cheese. Make sure to add the cream cheese in small bits to allow it to melt more easily. Cook for 5 minutes.
- Add shredded cooked chicken, 1 cup of Monterey Jack Cheese, and cilantro. Let cook for 3-4 minutes. Add more chicken broth if you want a thinner soup. Taste and add salt if needed.
- While it is cooking, get toppings ready. Check notes for how to make fried tortilla strips.
- Top each bowl with fried tortilla strips, remaining 1 cup of cheese, cilantro, and avocado.
Notes
- Begin with 2 cups chicken broth, adding more if a thinner soup is preferred.
- Use full-fat cream cheese for smooth texture; lower-fat versions may curdle.
- To fry tortilla strips, cut into long strips, fry in hot oil over medium heat until light golden, then drain on paper towels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 607mg | 25% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 293mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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