Description
This Creamy Green Enchilada Chicken Soup is a comforting and flavorful dish that combines tender shredded chicken, white beans, corn, and zesty green enchilada sauce in a rich, creamy broth. Perfect for a cozy weeknight dinner, it offers a delicious Mexican-inspired twist that is both gluten-free and easy to prepare.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro for topping (optional)
- Crushed tortilla chips for topping (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add Base Ingredients: Stir in diced green chiles, green enchilada sauce, low-sodium chicken broth, shredded chicken, white beans, and corn. Add ground cumin, chili powder, salt, and black pepper. Mix everything well to combine.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 10–15 minutes to allow flavors to meld and soup to heat through.
- Melt Cream Cheese: Lower the heat to medium-low and stir in the softened cream cheese until it has melted completely and is fully incorporated into the soup, giving it a creamy texture.
- Add Sour Cream and Cheese: Stir in the sour cream and shredded Monterey Jack cheese until the soup becomes smooth and creamy. Ensure the cheese is melted thoroughly.
- Finish with Lime Juice: Turn off the heat and squeeze the juice of one lime into the soup, stirring to combine. This adds brightness and balances the richness of the soup.
- Serve: Ladle the hot soup into bowls and top with fresh cilantro and crushed tortilla chips if desired for added crunch and freshness.
Notes
- Using rotisserie chicken is a great shortcut to save time and add flavor.
- For a thinner soup consistency, add more chicken broth as needed.
- To increase spiciness, use hot green chiles or add diced jalapeños.
- Make sure cream cheese is softened to blend easily and create a smooth texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 770mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
