Description
This Creamy Green Chile Chicken Enchilada Soup is a hearty and flavorful meal that combines tender shredded chicken, white beans, corn, and a blend of green chiles with creamy cream cheese for a rich broth. Enhanced with spices and topped with tortilla strips, cheese, sour cream, avocado, and optional cilantro, it’s perfect for a cozy dinner that comforts and satisfies.
Ingredients
Scale
Soup Base
- 2 cups cooked chicken (shredded rotisserie chicken works best)
- 1 can white beans (rinsed and drained)
- 8 oz cream cheese (softened)
- 1 cup corn (frozen or canned)
- 1 can green chiles (jalapeños for more heat)
- 1 cup green enchilada sauce (red enchilada sauce can be used instead)
- 4 cups chicken broth (or vegetable broth)
Spices
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder (adjust for heat preference)
- 1 tsp salt (adjust to taste)
Toppings
- 1 cup tortilla strips (or crushed tortilla chips)
- 1 cup cheddar cheese (or Monterey Jack cheese)
- 1/2 cup sour cream (or Greek yogurt)
- 1 medium avocado (diced)
- 1/4 cup cilantro (optional for those who dislike cilantro)
Instructions
- Prepare Ingredients: Gather all ingredients and ensure the cream cheese is softened for easier incorporation into the soup.
- Combine Soup Ingredients: In a large pot, add shredded cooked chicken, rinsed white beans, corn, green chiles, green enchilada sauce, chicken broth, and softened cream cheese.
- Season the Soup: Add onion powder, garlic powder, chili powder, and salt to the pot. Stir well to combine all flavors evenly.
- Simmer the Soup: Place the pot over medium heat and bring the soup to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for about 3 hours (180 minutes). This slow simmer allows the flavors to meld and the soup to develop its creamy texture.
- Stir Occasionally: Every 20-30 minutes, stir the soup to prevent sticking or burning at the bottom of the pot.
- Serve with Toppings: Once simmered and creamy, ladle soup into bowls. Top each serving with tortilla strips, shredded cheddar cheese, a dollop of sour cream, diced avocado, and optional fresh cilantro for added freshness and texture.
Notes
- Use rotisserie chicken for convenience and added flavor, but leftover cooked chicken also works well.
- The cream cheese should be softened to ensure it melts smoothly into the soup.
- Adjust chili powder and green chiles based on your preferred heat level.
- Feel free to substitute red enchilada sauce if green is unavailable, but it will alter the flavor slightly.
- For a lighter option, use Greek yogurt instead of sour cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup can be thickened further by mashing some of the beans with a spoon before serving.
