Description
Green Chile Chicken Enchilada Soup is a creamy, comforting dish with the perfect balance of heat and flavor. Tender chicken, zesty green chiles, and a rich broth combine to create a delicious soup that’s easy to make in under 30 minutes. Topped with cheese, sour cream, and crispy tortilla strips, this soup offers all the flavors of chicken enchiladas in a cozy, hearty bowl.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 can (10 oz) enchilada sauce (green or red)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup frozen corn (optional)
- 1 cup shredded cheddar or Monterey Jack cheese (for garnish)
- Sour cream (for garnish)
- Crushed tortilla chips or strips (for garnish)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Cook the Chicken: If using uncooked chicken, pan-sear the chicken breasts or thighs in olive oil for 6-7 minutes on each side, until cooked through. Let rest and then shred using two forks.
- Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add the Green Chiles and Spices: Stir in diced green chiles, cumin, chili powder, and a pinch of salt and pepper. Cook for 1 minute to let the spices bloom.
- Add the Broth and Enchilada Sauce: Pour in the chicken broth and enchilada sauce. Stir and bring to a simmer.
- Add the Chicken and Corn: Add the shredded chicken and frozen corn (if using) to the pot. Simmer for 5-7 minutes to allow the flavors to meld together.
- Stir in the Cream: Lower the heat and stir in the heavy cream, letting it combine with the soup to create a creamy texture. Simmer for another 2-3 minutes, adjusting seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with shredded cheese, a dollop of sour cream, tortilla strips, and fresh cilantro (optional).
Notes
- Variations:
- Add diced bell peppers, zucchini, or tomatoes for extra texture and flavor.
- Adjust the heat level by using more green chiles or a spicier enchilada sauce.
- For a dairy-free option, use coconut milk instead of heavy cream and omit or use dairy-free cheese.
- Swap shredded chicken for ground chicken or turkey for a different texture.
- Storage/Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
