Green Enchilada Chicken Soup
I’m rating this Green Enchilada Chicken Soup as one of my all-time top 5 favorites. That’s really saying something! If you’ve been following me for even a little while, you probably already know that I really have a special place in my heart for soup. Any kind of soup. I just love soup! Of course, there are some soups that rank a little higher than others, but generally speaking — I never say no to soup.
So, why am I ranking this so high? Well, for one thing, it’s downright amazingly delicious. It’s also fairly simple to whip up, and to make it even better, it can be ready in under an hour! That’s definitely a win! When you’re craving something warm, filling, and totally yummy, this Green Enchilada Chicken Soup is the perfect solution!
What You’ll Need for Green Enchilada Chicken Soup:
- olive oil
- onion
- jalapeno
- Kosher salt
- garlic
- chicken broth
- diced tomatoes with green chilies, Rotel
- diced green chiles (can)
- salsa verde
- oregano
- chipotle powder
- cumin
- cream cheese
- cooked chicken, breast, thigh, rotisserie, whatever you have is fine
- corn
- pinto beans
- sour cream
- lime
- assorted garnishes (see below)
What About Garnishes?
Here’s where things really get fun! Garnishes can transform even a boring soup into something fantastic. Of course, since this Green Enchilada Chicken Soup is already amazing, the garnishes just help to kick it up another notch. Here are some ideas to get you started.
- crispy tortilla strips
- cilantro
- shredded cheese
- sliced or cubed avocado
- a swirl of crema
- sour cream
- sliced green onion
Green Enchilada Chicken Soup – Fire Roasted
Adding some ingredients that are fire roasted can enhance the flavor of this soup. Yeah, it’s going to be just fine without it, but hey – if you can kick it up, why not? I love to use Herdez Roasted Salsa Verde, this stuff is incredible! I also use the fire-roasted Rotel as well as fire roasted diced green chilies. If you can find them, give them a try; either way, you’re going to enjoy an amazing bowl of soup.
Store in Refrigerator and Re-Heat
One of the best things about having a little extra soup on hand is that you have a quick and easy meal whenever you need it. This soup stores well in the refrigerator for 3-4 days. As with many soups, a little extra broth might be needed when reheating. If you don’t have broth, a little water will work just fine. The soup is already packed with wonderful flavor! Please be careful – don’t boil, it could ruin the consistency of the soup. I have also reheated leftovers in the microwave with excellent results.
Ingredients
- 2 Tbsp. olive oil, or vegetable oil
- 1 onion, medium, diced
- 1 jalapeno, seeded, minced
- 1 tsp Kosher salt
- 4 cloves garlic, minced
- 4 cups chicken broth
- 10 oz. can Rotel, diced tomatoes with green chilies
- 4 oz. can diced green chiles
- 15.7 oz. jar salsa verde
- 1 tsp. oregano, dried
- 1 tsp. chipotle powder
- 2 tsp. cumin
- 4 oz. cream cheese, full fat, room temperature
- 1-1/4 cups cooked chicken, shredded
- 15 oz. can whole kernel corn, drained and rinsed
- 15 oz. can pinto beans, drained and rinsed
- 1/2 cup sour cream, room temperature
- 1 lime, optional
Directions
- In a large soup pot or Dutch oven, heat the oil over medium heat until it starts to shimmer.
- Add onion, jalapeno, and salt. Cook about 5 minutes until onion and jalapeno are soft, stirring frequently. Add the minced garlic and continue cooking and stirring for one more minute.
- Add the chicken broth, Rotel, salsa verde, diced chiles, oregano, chipotle powder, and cumin. Bring to a boil, then reduce heat and simmer 5 minutes.
- Stir in the cream cheese until it is mostly melted. Don't worry if it looks like it's not going to blend in, it will be just fine once you get the rest of the ingredients stirred in.
- Add the shredded chicken, corn, pinto beans, and sour cream. Heat over medium heat, stirring frequently. Don't let the soup come to a boil.
- When soup is hot, serve immediately. Don't forget a squeeze of lime and some garnishes!
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