Description
A flavorful and creamy Green Chicken Enchilada Soup combining tender shredded chicken, green chilies, and enchilada sauce, simmered with spices and broth for a comforting and easy meal. Perfectly garnished with fresh cilantro, shredded cheese, tortilla chips, and sour cream for added texture and taste.
Ingredients
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
- Fresh Cilantro, chopped (for garnish)
- Tortilla Chips, crumbled (optional garnish)
- Shredded Cheese, such as Monterey Jack or Cheddar (optional garnish)
- Sour Cream (optional garnish)
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of 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: Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add Spices and Broth: Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon ground coriander. Stir to combine, then pour in 4 cups of chicken broth.
- Add Chicken and Chilies: Add 2 cups of shredded cooked chicken, 1 (4 oz) can of green chilies, and 1 (10 oz) can of green enchilada sauce to the pot. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle simmer. Let cook for 10-15 minutes to allow the flavors to meld together, stirring occasionally.
- Add Corn (Optional): If using, stir in 1 cup of frozen corn and cook for an additional 3-4 minutes until heated through.
- Add Creaminess (Optional): Stir in 1/2 cup of heavy cream or half-and-half for a richer texture, and warm through without boiling.
- Season the Soup: Add 1 tablespoon lime juice, then taste and adjust seasoning with salt and pepper to your preference.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro, crumbled tortilla chips, shredded cheese such as Monterey Jack or cheddar, and a dollop of sour cream, if desired.
- Enjoy: Serve the soup hot as a comforting meal perfect for any day.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The heavy cream is optional and can be omitted for a lighter soup.
- Adjust the spiciness by adding more chili powder or green chilies according to taste.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker soup, you can simmer uncovered for a few extra minutes.
