Description
This Green Chicken Enchilada Soup is a comforting, flavorful blend of shredded chicken, green chilies, and a rich green enchilada sauce. Perfectly spiced with cumin, chili powder, and coriander, this easy-to-make soup is made on the stovetop and can be garnished with cheese, sour cream, tortilla chips, and fresh cilantro for a delicious Mexican-inspired meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 4 cups Chicken Broth
- 2 cups Cooked Chicken, shredded (rotisserie chicken works great!)
- 1 (4 oz) can Green Chilies
- 1 (10 oz) can Green Enchilada Sauce
- 1 cup Frozen Corn (optional)
- 1/2 cup Heavy Cream or Half-and-Half (optional for creaminess)
- Salt and Pepper, to taste
- 1 tbsp Lime Juice
Garnishes (Optional)
- Fresh Cilantro, chopped
- Tortilla Chips, crumbled
- Shredded Cheese, such as Monterey Jack or Cheddar
- Sour Cream
Instructions
- Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Then add ground cumin, chili powder, and ground coriander, stirring to combine and toast the spices slightly.
- Add Broth and Chicken: Pour in the chicken broth, then add the shredded cooked chicken, canned green chilies, and green enchilada sauce. Stir well to incorporate all ingredients.
- Simmer the Soup: Bring the soup to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 10-15 minutes to allow the flavors to meld together.
- Add Corn and Cream: If using, stir in the frozen corn and heavy cream or half-and-half. Heat through for 3-5 minutes until warmed and slightly thickened.
- Season the Soup: Add lime juice, then season with salt and pepper to taste. Adjust seasoning as needed.
- Serve and Garnish: Ladle soup into bowls and garnish with chopped fresh cilantro, crumbled tortilla chips, shredded cheese, and a dollop of sour cream as desired for added texture and flavor.
Notes
- The rotisserie chicken makes a quick and easy protein addition, but you can use any cooked chicken.
- For a lighter version, omit the heavy cream or substitute with a low-fat alternative.
- Frozen corn is optional but adds a nice sweetness and texture to the soup.
- If you prefer a spicier soup, consider adding more green chilies or a dash of hot sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
