Green Chicken Enchiladas Soup

A comforting and hearty soup made with tender chicken, zesty green chilies, and a creamy broth, perfect for cozy nights in.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the Sauce

2 cups chicken broth (preferably low-sodium)
1 cup sour cream (can substitute Greek yogurt for a healthier option)
1 can diced green chilies (4 oz)
1 teaspoon garlic powder
1 teaspoon cumin

For the Filling

2 cups shredded cooked chicken (rotisserie works great!)
1 can white beans (15 oz), rinsed and drained
1 cup frozen corn
1 cup diced tomatoes (canned or fresh)
1 cup shredded Monterey Jack cheese (feel free to use a dairy-free cheese)

For Garnish

Chopped cilantro
Sliced avocados
Lime wedges
Tortilla strips or crushed tortilla chips

Method

Preparation

In a large pot, combine the chicken broth, sour cream (or Greek yogurt), diced green chilies, garlic powder, and cumin. Stir until smooth and let it simmer on medium heat for about 5 minutes.
Stir in the shredded chicken, white beans, frozen corn, and diced tomatoes. Cook for another 10-15 minutes, allowing the mixture to get heated through and the flavors to meld.
Gradually stir in the shredded Monterey Jack cheese, letting it melt into the soup. Adjust the quantity of cheese based on your preference.
If the soup is too thick, add a bit more chicken broth until you reach your desired consistency.
Ladle the soup into bowls and garnish with chopped cilantro, slices of avocado, lime wedges, and tortilla strips or chips for a satisfying crunch.

Notes

This soup stores well in the fridge for 3-4 days and can be frozen for up to 3 months. Leave out the toppings until you’re ready to serve. Reheat on the stove, adding a splash of broth if needed.