Description
A creamy, spicy, and satisfying soup made with shredded chicken, green chiles, enchilada sauce, and cheese – perfect for cozy meals and easy weeknight dinners.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 4 cups chicken broth
- 1 cup frozen corn
- 1 (15 oz) can white beans, drained and rinsed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro (optional garnish)
- Tortilla strips or chips, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
- Stir in the cumin and garlic powder, cooking for 30 seconds until fragrant.
- Add shredded chicken, green enchilada sauce, green chiles, chicken broth, corn, and white beans. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in sour cream and shredded cheese until fully melted and combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro and tortilla strips if desired.
Notes
- Rotisserie chicken is a great time-saving option.
- Adjust spice level by using mild or hot green enchilada sauce.
- Add a squeeze of lime juice before serving for brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg