Description
This Green Chicken Enchilada Soup is a creamy, flavorful, and comforting dish perfect for a quick, hearty meal. Combining tender shredded rotisserie chicken with green enchilada sauce, spices, cream cheese, and hearty beans and corn, this soup delivers a delicious blend of Mexican-inspired flavors in under 30 minutes. Topped with crunchy tortilla strips, fresh avocado, cilantro, and cheese, it offers a satisfying texture and vibrant taste that’s sure to please the whole family.
Ingredients
Sauté Base
- 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
Soup Ingredients
- 3 cups chicken broth
- 1 (15 oz.) jar green enchilada sauce (or salsa verde)
- 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 and cut into cubes
- 1 rotisserie chicken, shredded
- 1 (15 oz.) can yellow corn, drained
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1/2 cup sour cream, room temperature
Toppings (Optional)
- Fried tortilla strips
- Avocado slices
- Fresh cilantro leaves
- Grated cheese (such as Monterey Jack or cheddar)
- Sour cream
- Sliced scallions
Instructions
- Heat Olive Oil and Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat until it’s hot and shimmering. Add the diced onion and jalapeno, season with kosher salt, and cook while stirring until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Add Liquid and Seasonings: Pour in the chicken broth, green enchilada sauce (or salsa verde), diced green chiles, dried oregano, cumin, and chipotle chili powder. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add Cream Cheese: Add the softened cream cheese cubes to the soup and stir continuously until it partially melts. It may appear clumpy at first but continue stirring until it integrates smoothly.
- Incorporate Chicken, Beans, Corn, and Sour Cream: Stir in shredded rotisserie chicken, drained corn, rinsed pinto beans, and sour cream. Mix well to combine all ingredients evenly, and allow the soup to gently heat for a couple of minutes. Avoid boiling the soup at this stage to prevent the cream cheese from curdling.
- Serve and Garnish: Ladle the soup into bowls and top with fried tortilla strips, slices of avocado, fresh cilantro, grated cheese, extra sour cream, and sliced scallions as desired. Serve immediately.
- Storage and Reheating: Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to loosen the soup if needed.
Notes
- Using rotisserie chicken reduces prep time and adds great flavor.
- If cream cheese is cold, soften it beforehand to ensure smooth melting.
- Adjust the spice level by adding more or less jalapeno or chipotle chili powder.
- This soup thickens as it cools; add broth when reheating to desired consistency.
- For a vegetarian version, substitute the rotisserie chicken with additional beans or vegetables and use vegetable broth.
- Fresh toppings add great texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
