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Green Enchilada Chicken Soup

Green Enchilada Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 4 cups low sodium chicken broth
  • 1 (16 oz) jar green enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 1 ½ lbs boneless skinless chicken thighs
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 oz cream cheese, softened
  • Kosher salt and black pepper
  • Toppings: tortilla strips, diced avocado, sour cream, fresh cilantro, lime wedges

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cumin and cook 30 seconds.
  2. Pour in broth, enchilada sauce, and green chiles. Add chicken, bring to a boil, then simmer uncovered 15 minutes until chicken reaches 165°F.
  3. Remove chicken, shred, and set aside. Stir beans and corn into the pot and warm 3 minutes. Add cream cheese, whisk until smooth, then return shredded chicken. Season with salt and pepper.
  4. Ladle into bowls and top with tortilla strips, avocado, sour cream, cilantro, and lime.

Notes

For the creamiest broth, take the cream cheese out of the fridge when you start cooking so it softens. This soup is best served right away while the toppings are fresh and crunchy.