Description
This Green Enchilada Chicken Soup is a cozy, creamy dish loaded with shredded chicken, tangy green enchilada sauce, and a hint of spice. It’s easy to make in one pot and perfect for a quick weeknight meal. Serve with tortilla chips, avocado, and cheese for a comforting Tex-Mex-inspired dinner!
Ingredients
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- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup heavy cream (or sour cream for a tangy twist)
- 1 cup shredded Monterey Jack cheese
Optional Toppings:
- Sliced avocado
- Chopped fresh cilantro
- Crushed tortilla chips
- Sliced jalapeños
- Extra shredded cheese
Instructions
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Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook for 3-4 minutes until soft.
- Stir in garlic and diced green chilies, cooking for another 30 seconds.
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Add the Main Ingredients:
- Pour in the green enchilada sauce and chicken broth.
- Stir in the shredded chicken, white beans, cumin, chili powder, salt, and pepper.
- Bring to a gentle simmer and let cook for 10 minutes to blend flavors.
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Make it Creamy:
- Reduce heat to low and stir in the heavy cream and shredded Monterey Jack cheese.
- Stir until the cheese is fully melted and the soup is smooth.
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Serve:
- Ladle into bowls and add your favorite toppings like avocado, cilantro, or tortilla chips.
- Enjoy warm!
Notes
- For a spicier soup, add diced jalapeños or a dash of cayenne pepper.
- Use a slow cooker: Add all ingredients except cheese and cream, cook on LOW for 4-6 hours, then stir in cheese and cream before serving.
- Make it dairy-free by omitting the cheese and cream—just add extra beans for thickness.