Green Chicken Enchilada Soup
Green Chicken Enchilada Soup is filled with rotisserie chicken, sweet corn, green enchilada sauce, plenty of spicy flavors and pinto beans. And this soup is really all about the toppings! Pile on lots of avocado, fried tortilla strips, fresh cilantro or scallions, and plenty of grated cheese.
Servings 8 servings
Calories 337kcal
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow or white onion, finely diced
- 1 jalapeno, seeded and diced
- 1 tsp. kosher salt
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1, 15 oz. jar green enchilada sauce (or salsa verde is a fine option too)
- 1, 4 oz. can diced green chiles (mild)
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. chipotle chili pepper powder
- 4 oz. full-fat cream cheese, softened and cut into cubes
- 1 rotisserie chicken, shredded
- 1, 15 oz. can yellow corn, drained
- 1, 15 oz. can pinto beans, drained and rinsed
- 1/2 cup sour cream, room temperature
Garnish ideas:
- fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions,
Instructions
- Heat the olive oil in a large soup pot over medium heat until it's hot and shimmering.2 Tbsp. olive oil
- Add the onion and jalapeno and season with salt. Cook, stirring until softened, about 5 minutes.1 medium yellow or white onion, finely diced, 1 jalapeno, seeded and diced, 1 tsp. kosher salt
- Add the garlic and stir until fragrant, ~1 minute.4 cloves garlic, minced
- Pour in the chicken broth, enchilada sauce, green chiles, and seasonings. Bring to a boil, then down to a simmer.3 cups chicken broth, 1, 15 oz. jar green enchilada sauce (or salsa verde is a fine option too), 1, 4 oz. can diced green chiles (mild), 1 tsp. dried oregano, 1 tsp. cumin, 1 tsp. chipotle chili pepper powder
- Add in the softened cream cheese and stir until it partially melts. It may look clumpy and weird at first but it's ok, it will melt eventually.4 oz. full-fat cream cheese, softened and cut into cubes
- Finally stir in the chicken, corn, pinto beans and sour cream. Stir to combine and allow ingredients to get hot in the soup for a couple minutes. You don't want to boil it or cook it for too long because the cream cheese could curdle.1 rotisserie chicken, shredded, 1, 15 oz. can yellow corn, drained, 1, 15 oz. can pinto beans, drained and rinsed, 1/2 cup sour cream, room temperature
- Serve immediately with your favorite toppings. Keep any leftovers properly stored in the fridge for up to 4 days, and add more broth or water as needed when reheating.fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions,
Video
Notes
- How to make the fried tortilla strips you see in the photos: It's really easy! Heat vegetable oil in a large skillet until it reaches 340°F. Cut flour tortillas into thin strips and cook in hot oil for about a minute until light golden brown. Use a slotted spoon to remove from the oil, and set on a baking sheet lined with paper towels. Sprinkle with salt. Work in batches to prevent over crowding the skillet.
Nutrition
Serving: 1bowl | Calories: 337kcal | Carbohydrates: 6g | Protein: 24g | Fat: 3g | Saturated Fat: 4g | Monounsaturated Fat: 4g | Potassium: 154mg | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg