Description
This Green Chicken Enchilada Soup is a creamy, flavorful Mexican-inspired soup that combines tender shredded chicken, green enchilada sauce, white beans, and corn, enriched with cream cheese and sour cream for a rich texture. Perfect for an easy weeknight meal, it offers a comforting blend of spices and a tangy lime finish, served hot and garnished with your favorite toppings.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
Main Ingredients
- 3 cups cooked shredded chicken
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen or canned corn
Dairy & Finishers
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- Juice of 1 lime
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Base Ingredients: Stir in the diced green chiles, green enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper. Bring the mixture to a gentle simmer to meld the flavors.
- Add Main Ingredients: Mix in the shredded chicken, white beans, and corn. Reduce the heat to low and gradually stir in the cream cheese cubes, allowing them to melt completely and blend smoothly into the soup.
- Incorporate Dairy: Add the sour cream and shredded Monterey Jack or Pepper Jack cheese, stirring continuously until the soup becomes creamy and smooth.
- Simmer: Let the soup simmer gently for 10 to 15 minutes, stirring occasionally to prevent sticking and to ensure even heating.
- Finish with Lime: Just before serving, stir in the fresh lime juice to brighten the flavors.
- Serve and Garnish: Serve the soup hot, topped with your choice of tortilla strips, avocado slices, fresh cilantro, jalapeños, or extra cheese for added texture and flavor.
Notes
- For a spicier version, use hot green enchilada sauce or add chopped jalapeños.
- You can prepare this soup in a slow cooker by combining all ingredients except the dairy items and cooking on low for 6 hours. Stir in the cream cheese, sour cream, and shredded cheese at the end.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Substitute shredded rotisserie chicken for a quick shortcut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
