Description
A delicious and creamy chicken enchilada soup that is perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 can white beans, drained and rinsed
- 1 cup corn
- 1 can diced green chiles
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Heat the olive oil in a large pot over medium heat, then cook the onion until softened.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Pour in the green enchilada sauce and chicken broth, then stir in the cumin, chili powder, salt, and black pepper.
- Add the shredded chicken, white beans, corn, and diced green chiles, then bring the soup to a gentle simmer.
- Reduce the heat and stir in the cream cheese until fully melted and smooth.
- Pour in the heavy cream and simmer gently for a few more minutes until the soup is creamy and heated through.
- Stir in the lime juice and cilantro right before serving.
- Ladle into bowls and top with Monterey Jack cheese or your favorite toppings.
Notes
- This soup can be made ahead of time and tastes even better the next day.
- Feel free to add more spices or toppings according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg