Go Back

Creamy Green Enchiladas Chicken Soup

A deliciously creamy and zesty soup that combines tender chicken with a flavorful green enchilada sauce, perfect for warming you from the inside out.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded Can use rotisserie chicken for convenience.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Low sodium recommended.
  • 1 can (10 oz) green enchilada sauce
  • 1 cup heavy cream Can substitute with coconut milk for a lighter version.
  • 1 cup corn (fresh or frozen)
  • 1 can black or pinto beans, drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust more for spiciness.
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Avocado slices for topping

Method
 

Preparation
  1. In a large pot over medium heat, sauté the chopped onions in a bit of oil until they’re soft, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in the chicken broth and green enchilada sauce; bring it to a gentle boil.
  4. Add shredded chicken, corn, and beans. Sprinkle in cumin and chili powder. Allow it to simmer for about 15 minutes.
  5. Lower the heat and pour in the heavy cream, stirring until well blended. Let it cook for an additional 5 minutes.
  6. Adjust flavors with salt and pepper according to your liking.
  7. Dish it out into bowls and garnish with fresh cilantro and avocado slices. Enjoy your creamy green goodness!

Notes

The soup can be stored in an airtight container in the refrigerator for about 3-4 days. It can also be frozen for up to 2 months. Reheat on the stove over low heat, stirring often.