Green Enchiladas Chicken Soup
Creamy Green Enchiladas Chicken Soup loaded with shredded chicken, green enchilada sauce, sweet corn, and melty cheese. This easy one-pot Mexican soup is bold, comforting, and perfect for cozy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
3 cups cooked shredded chicken
1 (10 oz) can green enchilada sauce
4 cups chicken broth
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1/2 cup heavy cream (or half-and-half)
1 cup shredded Monterey Jack or Mexican blend cheese
Salt and black pepper to taste
Fresh cilantro, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Stir in garlic, cumin, and chili powder. Cook for 30 seconds until fragrant.
Add shredded chicken, green enchilada sauce, chicken broth, corn, and green chilies. Stir well to combine.
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to allow flavors to blend.
Stir in heavy cream and shredded cheese. Cook for another 5 minutes until cheese is melted and soup is creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro. Optional toppings: tortilla strips, avocado slices, sour cream, or extra cheese.
Notes
For extra thickness, blend 1 cup of the soup and stir it back in for a richer texture.
Rotisserie chicken works perfectly for a quick shortcut.
For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
Add a squeeze of fresh lime juice before serving for brightness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Find it online: https://elladishes.com/green-enchiladas-chicken-soup/
