Description
Warm up with a bowl of comforting Green Chile Chicken Enchilada Soup. This creamy and flavorful soup is packed with tender chicken, green chiles, white beans, and corn, all simmered in a rich green enchilada sauce. Topped with melty Monterey Jack cheese, fresh cilantro, avocado, and crunchy tortilla strips, it’s a satisfying meal that’s perfect for any day of the week.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 1 (10-ounce) can green enchilada sauce
- 1 cup frozen corn
- 1 (15-ounce) can white beans, drained and rinsed
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
For the soup:
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Tortilla strips
For garnish:
Instructions
- Prepare the soup: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Add garlic, green chiles, cumin, chili powder, paprika, salt, and pepper. Pour in broth and enchilada sauce, add chicken, simmer, shred, and return to pot. Stir in corn and beans, cook, then reduce heat.
- Finish the soup: Stir in sour cream and cheese until melted and creamy. Serve hot, garnished with cilantro, avocado, lime, and tortilla strips.
Notes
- Add extra green chiles for more heat if desired.
- You can use rotisserie chicken to save time.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
