5 from 36 votes
Green Chile Chicken Enchilada Soup
Green Chile Chicken Enchilada Soup combines sautéed onion and jalapeño with chicken broth, green enchilada sauce, chopped green chiles, and softened cream cheese, resulting in a creamy base. Shredded rotisserie chicken, Monterey Jack cheese, and cilantro are added for flavor and texture. Toppings include fried corn tortilla strips, avocado slices, and extra cheese, creating a comforting, mildly spicy soup.
Prep Time
10 mins
Cook Time
15 mins
Servings:
6
Calories:
258 kcal
Course:
Soup, Lunch, Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 258
% 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.