Speedy Green Chile Chicken Enchilada Soup
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Let me introduce you to this recipe for speedy green chile chicken enchilada soup. It’s a fusion of the beloved flavors of enchiladas in a deliciously comforting soup form.
Pair this with a side of cornbread for a culinary match made in heaven. The sweetness of the cornbread will balance the subtle heat from this soup.
This recipe is a new go-to recipe for me and my family. They love the soup and I love that I can get a flavorful dinner ready fast!
Ingredients to make Speedy Green Chile Chicken Enchilada Soup
- CHICKEN
- CANNED WHITE BEANS
- CREAM CHEESE
- FROZEN CORN
- CANNED MILD GREEN CHILES
- MILD GREEN ENCHILADA SAUCE
- ONION POWDER
- GARLIC POWDER
- CHILI POWDER
- SALT
- CHICKEN BROTH
- SHREDDED CHEESE (I use cheddar)
- DICED AVOCADO
- DICED TOMATOES
- FRESH CILANTRO
- SOUR CREAM
- TORTILLA STRIPS OR CRUSHED TORTILLA CHIPS
How to Make Speedy Chicken Enchilada Soup recipe
Start by adding tender cooked diced or shredded chicken to a stock pot. Rotisserie chicken is a great option for here.
I actually like to cook up a bunch of chicken breasts in my slow cooker along with a little chicken broth for recipes like this. Also, I season the chicken with a little onion powder, garlic powder, and paprika. Cook for 8 or so hours.
Then add in hearty white beans, sweet corn, rich cream cheese, creamy green enchilada sauce, zesty canned green chiles, and a savory medley of spices to a stock pot. Stir it all together.
Next, mix in some chicken broth. Mix it and give it just 10 minutes to simmer. This speedy green chile chicken enchilada soup is ready to enjoy.
If you aren’t in a big hurry and headed out for a few hours to soccer, football, dance, etc., this can be mixed all together in a slow cooker. Then leave it to slow cook on high for 2-3 hours.
The soup will be ready to enjoy once you get home. Also if you like things more on the spicy side, just change the heat level of the enchilada sauce or canned green chiles to raise that level of spice.
Top your bowl with some cheddar cheese, diced avocado, fresh cilantro, sour cream and tortilla strips. Each spoonful is a symphony of flavors. It’s a fiesta of flavors that’s perfect for any occasion.
Whether it’s a cozy dinner at home or a gathering with friends, this soup is a sure-fire crowd pleaser. I enjoyed some of this as leftovers the next day. I must say that I thought it tastes even better.
Frequently Asked Questions
How spicy is this soup?
The spice level of this soup can be adjusted based on your preference. This recipe is mild in spice. For a spicier soup, use hot green chiles and hot green enchilada sauce. You can also increase the chili powder.
How long does this soup keep in the refrigerator?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or on the stovetop until heated through before serving.
What type of green chiles should I use?
You can use canned diced green chiles for convenience, or roast and dice fresh green chiles for extra flavor. Choose mild, medium, or hot chiles based on your preference for spice level.
Can I make this soup vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra vegetables such as diced bell peppers, corn, or black beans for additional flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Speedy Skillet Beef Enchiladas
- Instant Pot Speedy Chicken
- Speedy Whole Wheat Rolls
- Slow Cooker Creamy Green Chile Enchilada Soup
Speedy Green Chile Chicken Enchilada Soup
Real Mom Kitchen
Equipment
Ingredients
Soup
- 2 cups cooked chicken shredded or diced
- 2 (15 oz) cans white beans rinsed and drained
- 4 oz cream cheese softened and cubed
- 1 cup frozen corn
- 1 (4 oz) can mild green chiles
- 1 (14 oz) can mild green enchilada sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt
- 4 cups chicken broth
Toppings
- shredded cheddar cheese
- diced avocado
- diced tomaotes
- sour cream
- chopped fresh cilantro
- tortilla strips or crushed tortilla chips
Instructions
- Add all of the above soup ingredients into a stock pot. Bring to a boil and allow to simmer for 10 minutes or until the cream cheese is meltd and combined.
- Serve in bowls and top with desired toppings. Serves 6-8.
Notes
Nutrition
This recipe is adapted from The Carefree Kitchen.
