Green Enchilada Chicken Soup

Green Enchilada Chicken Soup

Ingredients

• 2 cups cooked shredded chicken

• 4 cups chicken broth

• 1 can (10 oz / 283 g) green enchilada sauce

• 1 can (4 oz / 113 g) diced green chilies

• 1 can (15 oz / 425 g) white beans, drained and rinsed

• 1 cup corn

• ½ medium onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp chili powder

• ½ cup heavy cream or cream cheese, optional

• Salt and black pepper, to taste

• 1 tbsp olive oil

Toppings

• Shredded Monterey Jack or cheddar

• Avocado

• Fresh cilantro

• Lime wedges

• Jalapeño

• Tortilla strips or crushed tortilla chips

Instructions

1. Sauté: Heat olive oil in a large pot. Cook onion for 3–4 minutes until softened. Add garlic, cumin, oregano, and chili powder; cook for 30 seconds.

2. Build the soup: Add chicken broth, green enchilada sauce, green chilies, beans, and corn. Bring to a gentle boil.

3. Simmer: Reduce heat and simmer for 15 minutes.

4. Add chicken: Stir in shredded chicken and simmer another 5 minutes.

5. Make it creamy: Stir in heavy cream. If using cream cheese, soften it first and whisk it with a little hot broth before adding so it melts smoothly.

6. Season: Taste and adjust salt, pepper, and lime juice.

7. Serve: Ladle into bowls and top with cheese, avocado, cilantro, jalapeño, and tortilla strips.

Shortcut: Use rotisserie chicken and canned enchilada sauce—the whole soup can be ready in about 30 minutes.