Description
This Green Chicken Enchilada Soup is a comforting and flavorful twist on classic chicken soup, with the added zing of green chiles and enchilada sauce. Creamy, hearty, and perfect for chilly days.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 1/2 cups green enchilada sauce
- 2 cups cooked shredded chicken
- 1 cup frozen corn
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
For garnish:
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the soup base: Heat olive oil in a large pot over medium heat. Sauté onion until soft, then add garlic, cumin, chili powder, and salt. Cook until fragrant.
- Cook the soup: Add chicken broth, white beans, green chiles, enchilada sauce, chicken, and corn. Simmer for 15–20 minutes.
- Finish the soup: Remove from heat, stir in sour cream and cheese until melted. Adjust seasoning if needed.
- Serve: Garnish with cilantro and lime wedges. Enjoy hot!
Notes
- For a spicier kick, use hot green enchilada sauce or add diced jalapeño.
- You can swap sour cream for Greek yogurt for a lighter version.
- Rotisserie chicken is a convenient option for this recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
