Green Chicken Enchilada Soup
This Green Chicken Enchilada Soup is a flavorful dish filled with rotisserie chicken and spicy toppings.
Equipment
- soup pot
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow or white onion, finely diced
- 1 jalapeno, seeded and diced
- 1 tsp. kosher salt
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 15 oz. jar green enchilada sauce or salsa verde is a fine option too
- 1 4 oz. can diced green chiles (mild)
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. chipotle chili pepper powder
- 4 oz. full-fat cream cheese, softened cut into cubes
- 1 rotisserie chicken shredded
- 1 15 oz. can yellow corn drained
- 1 15 oz. can pinto beans drained and rinsed
- ½ cup sour cream room temperature
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and jalapeno, sauté until softened.
- Stir in garlic and cook until fragrant.
- Pour in chicken broth, green enchilada sauce, diced green chiles, oregano, cumin, and chipotle powder. Bring to a boil.
- Add in cream cheese and shredded rotisserie chicken. Stir until cream cheese is melted.
- Mix in corn and pinto beans, and let the soup simmer for 10 minutes.
- Serve hot, topped with garnishes like fried tortilla strips, avocado, cilantro, cheese, and sour cream.
Notes
This soup is all about the toppings, so feel free to customize with your favorites.
Nutrition
Serving: 1bowlCalories: 337kcalCarbohydrates: 25gProtein: 21gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 79mgSodium: 940mgPotassium: 684mgFiber: 5gSugar: 4gVitamin A: 940IUVitamin C: 14mgCalcium: 210mgIron: 3mg
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