Creamy Green Chicken Enchilada (Printable Version)
Hearty soup combining green enchilada sauce, chicken, beans, and creamy cheese for rich, comforting flavors.
# What You'll Need:
→ Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
710 ml chicken broth
→ Sauce and Beans
04 -
2 (425 g) cans mild green enchilada sauce
05 -
2 (400 g) cans white beans, drained and rinsed
06 -
1 (340 g) can corn, drained
07 -
2 (113 g) cans mild green chilies
→ Spices
08 -
1 tablespoon chili powder
09 -
1 teaspoon garlic powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon dried oregano
→ Creamy Component & Protein
13 -
115 g cream cheese, softened
14 -
2 cups cooked shredded rotisserie chicken
→ Seasoning
15 -
Salt and pepper to taste
→ Optional Toppings
16 -
Shredded Mexican cheese blend
17 -
Cilantro
18 -
Avocado slices
19 -
Lime wedges
20 -
Tortilla strips
# Step-by-Step Guide:
01 -
Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add chopped onion and cook until softened and lightly browned, approximately 5 to 7 minutes.
02 -
Add chicken broth, green enchilada sauce, white beans, corn, green chilies, chili powder, garlic powder, ground cumin, smoked paprika, and dried oregano to the pot. Stir to combine.
03 -
Bring the mixture to a boil over high heat. Once boiling, reduce heat to maintain a gentle simmer, partially cover the pot, and cook for 5 minutes.
04 -
Cut cream cheese into small pieces and soften by microwaving in 20 to 30-second intervals until very soft. Stir softened cream cheese into the soup until fully melted and smooth.
05 -
Stir in shredded chicken and continue to cook for an additional 5 minutes to heat through.
06 -
Adjust seasoning with salt and pepper to taste. Serve hot and garnish with optional toppings as desired.
# Additional Notes:
01 -
For best flavor, use rotisserie chicken and mild green enchilada sauce. Adjust chili powder to control heat.
02 -
Softening the cream cheese before adding prevents lumps and ensures a creamy texture.