Description
This Creamy Green Enchilada Chicken Soup is a hearty and flavorful one-pot meal that is perfect for cozy nights. Packed with tender chicken, green chilies, white beans, and a creamy, cheesy broth, it’s a comforting dish with a hint of spice.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 (10 oz) can green enchilada sauce
- 1 (14.5 oz) can white beans, drained and rinsed
- 1 cup frozen corn
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese, cubed and softened
- 1/2 cup half-and-half or heavy cream
For Garnish:
- Chopped cilantro
- Shredded cheese
- Crushed tortilla chips
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds more.
- Add the green chilies, shredded chicken, green enchilada sauce, white beans, corn, chicken broth, cumin, salt, and pepper. Stir well to combine and bring to a gentle simmer.
- Reduce heat to low and stir in the cream cheese. Stir frequently until melted and smooth, about 5 minutes. Add half-and-half and stir to combine. Simmer another 2–3 minutes until warmed through.
- Taste and adjust seasoning if needed. Serve hot, topped with cilantro, cheese, and crushed tortilla chips if desired.
Notes
- To save time, use precooked or rotisserie chicken.
- For added spice, stir in chopped jalapeños or a few dashes of hot sauce.
- Leftovers store well and are even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg
