Ingredients
2 cups shredded cooked chicken (rotisserie works great)
32 oz chicken broth
10 oz can green enchilada sauce
7 oz can diced green chiles
8 oz cream cheese, softened
1/2 cup heavy cream
1 cup frozen corn
1 tsp ground cumin
1/2 tsp onion powder
2 cloves garlic, minced
1/2 small onion, diced
Fresh cilantro and lime for garnish
Tortilla strips and Monterey Jack cheese for topping
Instructions
Step 1: Heat a large pot over medium heat with a tablespoon of oil and sauté onion and garlic for 3-4 minutes until softened.
Step 2: Pour in the chicken broth, green enchilada sauce, diced green chiles, cumin, and onion powder. Bring to a simmer.
Step 3: Add the shredded chicken and corn to the pot. Let it simmer for 10 minutes to allow the flavors to meld.
Step 4: Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cheese is completely melted and the soup is smooth.
Step 5: Serve hot in bowls and top with cilantro, lime juice, cheese, and tortilla strips.
Notes
To make it spicier, add a chopped jalapeño with the onions or use ‘hot’ green chiles. For a lighter version, use Neufchatel cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Dishes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: green chile chicken enchilada soup, enchilada soup recipe, creamy chicken soup, mexican soup, 30 minute meals
