Description
This flavorful Green Chicken Enchilada Soup is a comforting, zesty dish perfect for a quick weeknight meal. Combining tender shredded chicken, green enchilada sauce, and warming spices, this soup is creamy, hearty, and garnished with fresh cilantro and optional toppings like tortilla chips and cheese for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 4 cups Chicken Broth
- 2 cups Cooked Chicken, shredded (rotisserie chicken works great!)
- 1 (4 oz) can Green Chilies
- 1 (10 oz) can Green Enchilada Sauce
- 1 cup Frozen Corn (optional)
- 1/2 cup Heavy Cream or Half-and-Half (optional for creaminess)
- Salt and Pepper, to taste
- 1 tbsp Lime Juice
Garnishes (Optional)
- Fresh Cilantro, chopped
- Tortilla Chips, crumbled
- Shredded Cheese, such as Monterey Jack or Cheddar
- Sour Cream
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Broth: Stir in the ground cumin, chili powder, and ground coriander. Pour in the chicken broth, followed by the shredded cooked chicken, green chilies, and green enchilada sauce. Bring the mixture to a simmer.
- Simmer the Soup: Let the soup simmer gently for 10-15 minutes to allow the flavors to meld and the soup to heat through completely.
- Add Optional Corn: If using, add the frozen corn to the pot and stir well, continuing to simmer for a few more minutes until the corn is heated through.
- Add Cream (Optional): For a creamy texture, stir in the heavy cream or half-and-half just before removing the soup from heat.
- Season the Soup: Taste the soup and season with salt and pepper to your preference. Stir in the lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro. Add tortilla chips, shredded cheese, and a dollop of sour cream, if desired.
- Enjoy: Serve immediately while hot, enjoying the rich, comforting flavors of this green chicken enchilada soup.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop.
- For a dairy-free version, omit the heavy cream or substitute with coconut milk.
- Adjust the spiciness by choosing mild or hot green chilies according to your preference.
- Garnishes are optional but add texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
