Green Enchiladas Chicken Soup
This creamy and flavorful soup is inspired by the comforting flavors of green enchiladas. Packed with tender chicken, green chiles, and a hint of lime, it’s a perfect meal for busy weeknights or cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (4 oz) diced green chiles
- 3 cups cooked and shredded chicken (rotisserie works great)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1 lime, cut into wedges (optional, for serving)
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the green enchilada sauce and chicken broth. Add the diced green chiles, shredded chicken, cumin, chili powder, and smoked paprika. Stir well to combine.
- Bring the mixture to a gentle simmer. Let it cook for 20 minutes to allow the flavors to meld together.
- Lower the heat and stir in the heavy cream and shredded Monterey Jack cheese. Stir until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped cilantro and lime wedges if desired.
Notes
- For extra heat, add a diced jalapeño with the onion or use hot green chiles.
- If you prefer a thicker soup, whisk 1 tablespoon of cornstarch into the heavy cream before adding it to the soup.
- Serve with tortilla chips or warm tortillas for a complete meal.
Find it online: https://recipe.newsvks.com/green-enchiladas-chicken-soup/