Description
Green Chicken Enchilada Soup is a creamy, hearty soup packed with shredded chicken, green enchilada sauce, corn, pinto beans, green chiles, and warm Mexican-inspired spices. It comes together quickly for a comforting and flavorful dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow or white onion, finely diced
- 1 jalapeno, seeded and diced
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 (15 oz) jar green enchilada sauce, or salsa verde
- 1 (4 oz) can diced green chiles, mild
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon 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
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, jalapeno, and kosher salt. Cook for 5-6 minutes, stirring occasionally, until the onion is softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the chicken broth and green enchilada sauce. Stir in the diced green chiles, dried oregano, cumin, and chipotle chili pepper powder.
- Bring the soup to a gentle simmer and cook for 8-10 minutes to allow the flavors to combine.
- Add the softened cream cheese cubes. Stir continuously until the cream cheese has completely melted into the broth and the soup is smooth and creamy.
- Stir in the shredded rotisserie chicken, drained corn, and pinto beans.
- Simmer for 8-10 minutes, stirring occasionally, until everything is heated through.
- Reduce the heat to low. Stir in the room-temperature sour cream until fully incorporated and creamy.
- Taste and adjust the seasoning with additional salt, cumin, or chipotle chili powder if desired.
- Ladle the soup into bowls and serve hot with your favorite toppings.
Notes
- Use room-temperature cream cheese and sour cream to help them blend smoothly into the hot soup.
- Salsa verde can be used in place of green enchilada sauce for a slightly different flavor.
- For a spicier soup, leave some jalapeno seeds in or add extra chipotle chili powder.
- Do not boil the soup after adding the sour cream to help prevent curdling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired