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Green Chicken Enchilada Soup

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Spicy yet comforting soup with green enchilada sauce, rotisserie chicken, and creamy broth. Ready in 30 minutes with one pot.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow or white onion, finely diced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 jar (15 oz) green enchilada sauce or salsa verde
  • 1 can (4 oz) diced green chiles, mild
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili pepper powder
  • 4 oz full-fat cream cheese, softened and cut into cubes
  • 1 rotisserie chicken, shredded (about 4 cups meat, skin and bones removed)
  • 1 can (15 oz) yellow corn, drained
  • 1 can (15 oz) pinto beans, drained and rinsed
  • ½ cup sour cream, room temperature
  • Garnish ideas: fried tortilla strips, avocado, fresh cilantro, grated cheese, sour cream, sliced scallions

Instructions

  1. Heat olive oil in a large soup pot (at least 6-quart capacity) over medium heat until hot and shimmering, about 1-2 minutes.
  2. Add diced onion and jalapeño, season with salt, and cook stirring frequently until softened, about 5 minutes.
  3. Add minced garlic and stir constantly until fragrant, about 1 minute.
  4. Pour in chicken broth, green enchilada sauce, green chiles, oregano, cumin, and chipotle chili pepper powder. Bring to a boil, then reduce heat and simmer for 2-3 minutes.
  5. Add softened cream cheese cubes and stir gently until completely melted and smooth, about 2-3 minutes. Press stubborn chunks against pot side with spoon back.
  6. Stir in shredded chicken (skin and bones removed), drained corn, drained and rinsed pinto beans, and room temperature sour cream. Heat through for 2 minutes on low without boiling to prevent curdling.
  7. Serve immediately topped with fried tortilla strips, avocado, cilantro, cheese, and sour cream.

Notes

  • Always use full-fat cream cheese and soften it to room temperature for smooth melting. Don’t boil soup after adding dairy to prevent curdling (grainy, separated texture).
  • Use at least a 6-quart soup pot or Dutch oven for this recipe.
  • Measure 4 cups of shredded chicken meat after removing all skin and bones from rotisserie chicken.
  • Wear gloves when dicing jalapeño. Remove seeds and membrane to reduce heat level.
  • Shred rotisserie chicken quickly using a stand mixer with paddle attachment for 30 seconds on low speed.
  • Store leftovers in refrigerator for up to 3-4 days. Not recommended for freezing due to dairy separation.
  • Substitute red enchilada sauce, Greek yogurt for sour cream, or black beans for pinto beans as desired.

Nutrition

Find it online: https://www.benefitiany.com/green-chicken-enchilada-soup/