Go Back
–+ servings
Green Chicken Enchilada Soup

Creamy Green Chicken Enchilada Soup Ready in 30 Minutes

This Green Chicken Enchilada Soup is a comforting, creamy meal ready in just 30 minutes, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness; use neutral oil if unavailable.
  • 1 medium Onion, finely diced Provides foundational flavors; substitute with shallots for a sweeter taste.
  • 1 Jalapeño, seeded and diced Adds heat and flavor; omit for milder soup.
  • 1 teaspoon Kosher Salt Enhances flavors; adjust to taste.
  • 4 cloves Garlic, minced Offers aromatic depth; substitute with 1 tsp garlic powder.
  • 3 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 jar, 15 oz Green Enchilada Sauce Adds flavor; salsa verde is a good alternative.
  • 1 can, 4 oz Diced Green Chiles Contributes heat; skip if desired.
  • 1 teaspoon Dried Oregano Adds earthiness; Italian seasoning can be a substitute.
  • 1 teaspoon Cumin Offers warmth; coriander can be a substitute.
  • 1 teaspoon Chipotle Chili Pepper Powder Infuses smokiness; use smoked paprika for less heat.
  • 4 oz Cream Cheese, softened Provides creaminess; Greek yogurt can be a substitute.
  • 1 Rotisserie Chicken, shredded Saves cooking time while adding flavor.
  • 1 can, drained, 15 oz Yellow Corn Substituting with black beans enhances protein content.
  • 1 can, drained and rinsed, 15 oz Pinto Beans Provides protein and fiber; substitutes include kidney beans.
  • 1/2 cup Sour Cream, room temperature Balances spiciness; non-fat Greek yogurt can be a substitute.
For Optional Toppings
  • Avocado Slices Add creaminess and freshness.
  • Fresh Cilantro Gives a burst of flavor.
  • Scallions Offers mild onion flavor.
  • Tortilla Strips For a crunchy topping.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, warm 2 tablespoons of olive oil over medium heat until it shimmers, about 2 minutes. Add the finely diced onion and diced jalapeño, sprinkling in a teaspoon of kosher salt. Sauté for about 5 minutes until the vegetables soften.
  2. Stir in 4 minced garlic cloves and continue to sauté for an additional minute until fragrant.
  3. Pour in 3 cups of chicken broth and a 15-ounce jar of green enchilada sauce, then add the diced green chiles along with the dried oregano, cumin, and chipotle chili powder. Bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Add 4 ounces of softened cream cheese, stirring until dissolved into the broth. Keep the heat low to avoid curdling.
  5. Stir in the shredded rotisserie chicken, drained corn, and rinsed pinto beans. Mix for about 3-4 minutes until heated through.
  6. Remove from heat and fold in ½ cup of room-temperature sour cream, stirring until blended.
  7. Ladle the soup into bowls and garnish with your favorite toppings. Serve immediately.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 32gProtein: 23gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 7gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg

Notes

For best results, store leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding broth to maintain consistency.

Tried this recipe?

Let us know how it was!