Description
This Green Chicken Enchilada Soup is a comforting, flavorful dish that combines all the savory goodness of chicken enchiladas in a hearty, broth-based soup. With tender chicken, a rich green enchilada sauce, and a perfect balance of spices, this soup is perfect for chilly nights or whenever you’re craving something warm and satisfying. It’s easy to make and even better as leftovers!
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 4 cups Chicken Broth
- 2 cups Cooked Chicken, shredded (rotisserie chicken works great!)
- 1 (4 oz) can Green Chilies
- 1 (10 oz) can Green Enchilada Sauce
- 1 cup Frozen Corn (optional)
- 1/2 cup Heavy Cream or Half-and-Half (optional for creaminess)
- Salt and Pepper, to taste
- 1 tbsp Lime Juice
- Fresh Cilantro, chopped (for garnish)
- Tortilla Chips, crumbled (optional garnish)
- Shredded Cheese, such as Monterey Jack or Cheddar (optional garnish)
- Sour Cream (optional garnish)
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Spices and Broth:
- Stir in the ground cumin, chili powder, and ground coriander.
- Add the chicken broth, shredded chicken, green chilies, and green enchilada sauce. Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
- Add Corn (optional):
- If using, add the frozen corn and simmer for an additional 5 minutes until the corn is heated through.
- Creamy Option (optional):
- For a creamier soup, stir in the heavy cream or half-and-half and cook for another 5 minutes to combine. Adjust the consistency by adding more broth if desired.
- Season:
- Taste the soup and add salt and pepper as needed. Stir in lime juice for a burst of freshness.
- Serve:
- Ladle the soup into bowls and garnish with chopped fresh cilantro, tortilla chip crumbles, shredded cheese, and a dollop of sour cream (if desired).
- Enjoy:
- Serve the soup hot and enjoy this cozy, flavorful dish!
Notes
- For a spicier soup, add some diced jalapeños or a bit of hot sauce to taste.
- To make this soup vegetarian, use beans and vegetables in place of the chicken.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for later use.
- If you prefer a thicker soup, blend a portion of the soup with an immersion blender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 740
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg