Description
A flavorful and comforting Green Chicken Enchilada Soup combining tender shredded chicken, green enchilada sauce, and spices, finished with optional creaminess and garnishes for a delicious Mexican-inspired meal ready in just 35 minutes.
Ingredients
Scale
Soup Base
- 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)
Creaminess (Optional)
- 1/2 cup Heavy Cream or Half-and-Half (optional for creaminess)
Seasonings and Garnishes
- Salt and Pepper, to taste
- 1 tbsp Lime Juice
- Fresh Cilantro, chopped (for garnish)
- Tortilla Chips, crumbled (optional garnish)
- Shredded Cheese, such as Monterey Jack or Cheddar (optional garnish)
- Sour Cream (optional garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Broth: Stir in ground cumin, chili powder, and ground coriander, allowing the spices to toast for 30 seconds to release their aroma. Pour in the chicken broth, then add shredded chicken, green chilies, and green enchilada sauce. Stir to combine.
- Simmer the Soup: Bring the soup to a simmer and gently cook for 10-15 minutes to allow the flavors to meld together, stirring occasionally.
- Add Corn (Optional): If desired, stir in frozen corn during the last 5 minutes of simmering to warm through.
- Add Creaminess (Optional): Remove the soup from heat and stir in heavy cream or half-and-half if you prefer a creamy texture.
- Season the Soup: Taste and season with salt and pepper as needed. Stir in lime juice to brighten the flavors.
- Serve: Ladle soup into bowls and garnish with chopped fresh cilantro, crumbled tortilla chips, shredded cheese, and sour cream, as desired.
- Enjoy: Serve hot and enjoy a comforting bowl of green chicken enchilada soup that is perfect for any day.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The soup can be made without cream for a lighter, dairy-free option.
- Adjust the level of spiciness by adding more or less chili powder.
- Leftovers store well in the refrigerator for up to 3 days.
- For a thicker soup, you can add a little cornstarch slurry towards the end of cooking.
