Description
Warm up with a bowl of comforting Green Chicken Enchilada Soup. This creamy and flavorful soup is packed with shredded chicken, green enchilada sauce, white beans, and corn, creating a delicious Mexican-inspired meal.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 3 cups cooked shredded chicken
- 1 can (10 ounces) green enchilada sauce
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn
- 1 can (15 ounces) white beans (drained and rinsed)
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Optional toppings:
- Crushed tortilla chips
- Avocado slices
- Cilantro
- Extra cheese
Instructions
- Heat the olive oil: In a large pot, heat the olive oil over medium heat.
- Cook onion and spices: Add the diced onion and cook until softened. Stir in garlic, cumin, chili powder, and oregano.
- Add remaining ingredients: Add chicken, enchilada sauce, green chilies, broth, corn, and white beans. Bring to a boil, then simmer.
- Finish the soup: Remove from heat and stir in sour cream and cheese until melted. Season with salt and pepper.
- Serve: Ladle the soup into bowls and add desired toppings.
Notes
- You can use rotisserie chicken for quick prep.
- For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese.
- Add jalapeños or hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 370
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
