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Green Chicken Enchilada Soup

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A creamy, flavorful soup made with shredded chicken, zesty green enchilada sauce, and a medley of beans and corn, perfect for busy weeknights.

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow or white onion, finely diced
  • 1 jalapeño, seeded and diced
  • 1 tsp. kosher salt
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 jar green enchilada sauce (or salsa verde)
  • 1 can diced green chiles (mild)
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 1 tsp. chipotle chili pepper powder
  • 4 oz. full-fat cream cheese, softened and cut into cubes
  • 1 rotisserie chicken, shredded
  • 1 can yellow corn, drained
  • 1 can pinto beans, drained and rinsed
  • 1/2 cup sour cream, room temperature

Instructions

  1. Sauté the vegetables: In a large pot over medium heat, add the olive oil. Once hot, add the diced onion, jalapeño, and kosher salt. Cook until the onion is translucent, about 5 minutes.
  2. Add garlic: Stir in the minced garlic and cook for an additional minute, just until fragrant.
  3. Bring to a simmer: Pour in the chicken broth, green enchilada sauce, diced green chiles, oregano, cumin, and chipotle chili pepper powder. Stir to combine and bring to a simmer.
  4. Incorporate cream cheese: Add the cream cheese cubes to the pot, stirring until melted and well blended into the soup.
  5. Mix in chicken and beans: Stir in the shredded rotisserie chicken, drained corn, and pinto beans. Let the mixture simmer for about 10-15 minutes until heated through.
  6. Finish with sour cream: Remove the pot from heat and gently stir in the room temperature sour cream until fully incorporated.
  7. Serve: Ladle the soup into bowls and top with your favorite garnishes like tortilla strips, avocado, fresh cilantro, grated cheese, or sliced scallions.

Notes

For a creamier soup, ensure the cream cheese is softened well. You can also blend a portion of the soup for a smoother consistency.

Find it online: https://www.chickenpalette.com/green-chicken-enchilada-soup/