Description

This Green Chicken Enchilada Soup is a creamy, flavorful Mexican-American dish perfect for a comforting weeknight meal. Packed with tender shredded chicken, green enchilada sauce, white beans, and a blend of cheeses, this soup offers a delightful balance of savory spices and zesty lime, garnished with fresh cilantro for a burst of freshness.

Ingredients

Soup Base

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Main Ingredients

3 cups cooked shredded chicken
1 (15-ounce) can green enchilada sauce
1 (4-ounce) can diced green chiles
4 cups low-sodium chicken broth
1 (15-ounce) can white beans, drained and rinsed
1 cup frozen corn

Dairy and Garnishes

4 ounces cream cheese, cubed and softened
1/2 cup sour cream
1/2 cup shredded Monterey Jack or pepper jack cheese
Juice of 1 lime
Chopped fresh cilantro for garnish

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Cook for another minute until fragrant, ensuring the spices bloom and release their flavors.
Combine Main Ingredients: Add the shredded chicken, green enchilada sauce, diced green chiles, low-sodium chicken broth, drained white beans, and frozen corn to the pot. Stir to combine thoroughly.
Simmer the Soup: Bring the mixture to a gentle simmer and let it cook uncovered for 10–15 minutes to meld the flavors and heat through.
Melt in Cheeses: Reduce the heat to low. Stir in the softened cream cheese, sour cream, and shredded Monterey Jack or pepper jack cheese until fully melted and the soup is creamy and smooth.
Finish with Lime and Seasoning: Squeeze in the fresh lime juice and taste the soup, adjusting seasoning with additional salt or pepper if necessary.
Serve and Garnish: Ladle the hot soup into bowls and garnish generously with chopped fresh cilantro. Serve immediately for best flavor.

Notes

For a spicier kick, use hot green chiles or add diced jalapeños.
Rotisserie chicken can be used to save time on cooking and shredding chicken.
Serve with tortilla chips or warm corn tortillas for a complete meal.
Leftovers store well in the refrigerator and can be reheated gently on the stovetop or microwave.