Green Enchilada Chicken Soup
Green Enchilada Chicken Soup is a creamy soup recipe that's made in one pot on the stove top. Your taste buds will love all the Tex-Mex flavors, and you'll love less dishes and the simple pantry ingredients needed to make enchilada soup with green enchilada sauce.
Servings 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1½ pounds boneless skinless chicken breast (cut into small 1/2-inch pieces)
- 4 cloves garlic (minced or pressed)
- 1 carton (32 oz) chicken broth
- 1 can (28 oz) green enchilada sauce
- 1 can (15 oz) black beans drained & rinsed
- 1 can (15 oz) corn drained
- 1 can (10 oz) Rotel (mild, original, or hot)
- 1 can (4.5 oz) chopped green chiles
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 4 ounces cream cheese (softened)
Instructions
- Prep : Make sure the chicken breasts are cut into small, bite-sized 1/2-inch pieces.
- Add the oil and chicken pieces into a large pot, over medium-high heat. Cook until the chicken is browned on the outside. Add in the garlic and cook for 30 seconds more while stirring constantly. * The chicken does not need to be all the way cooked to temperature, but it should be close.1 tablespoon extra-virgin olive oil, 1½ pounds boneless skinless chicken breast, 4 cloves garlic
- Stir in the chicken broth, enchilada sauce, beans, corn, rotel, green chilies, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.1 carton (32 oz) chicken broth, 1 can (28 oz) green enchilada sauce, 1 can (15 oz) black beans, 1 can (15 oz) corn, 1 can (10 oz) Rotel, 1 can (4.5 oz) chopped green chiles, 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
- Once boiling, cover the pot with a lid and reduce the heat to low. Allow the soup to simmer for at least 20 minutes while covered. * Uncover to stir it a few times throughout the simmer time. If you have extra time let it simmer for longer to really infuse all those flavors together.
- Stir in the cream cheese and cook for an additional 10 minutes or until the cream cheese is smoothly melted into the soup.4 ounces cream cheese
- Serve with all your favorite toppings - avocado slices, sour cream, chopped cilantro, tortilla strips or chips, shredded cheese, etc.
Notes
Oil : Any neutral flavored will work well. Canola oil, vegetable oil, or avocado oil.
Garlic : Use fresh garlic cloves that have been minced or pressed. Use garlic paste. Or use chopped garlic from a jar. If not using fresh cloves, use the equivalent of 4 cloves for the other options.
Cream Cheese : Use full-fat cream cheese or reduced-fat cream cheese in this creamy chicken enchilada soup. To help the cream cheese melt smoothly into the soup, microwave it for about 25 seconds before adding it into the soup.
Want To Use Already Cooked Chicken : There are a few changes to make when making this soup using already cooked chicken. Skip the steps and ingredients of the oil, chicken, and garlic. Instead, dump all the soup ingredients into the pot and bring to a boil. Cook the soup as indicated in the recipe card below. I add 1 teaspoon of garlic powder in with the other dried seasonings if I am using already cooked chicken. That way I can avoid heating the oil and sautéing just the garlic in it. Makes for easier prep. You will need 3 cups of shredded or chopped cooked chicken.