Description
A simple, flavorful soup featuring shredded chicken, green chiles, and enchilada sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can mild green chiles, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can mild red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked, shredded chicken
- 1 cup corn (frozen or canned, drained)
- 1/2 cup heavy cream (optional)
- 1 cup shredded Monterey Jack cheese (for topping)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in green chiles, tomato sauce, red enchilada sauce, chicken broth, cumin, oregano, salt, and pepper. Bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 15 minutes to allow flavors to combine.
- Stir in the shredded chicken and corn. Cook until heated through, about 5 minutes.
- If using, stir in the heavy cream during the last 2 minutes of cooking. Do not boil after adding cream.
- Ladle soup into bowls. Top each serving with shredded Monterey Jack cheese and fresh cilantro.
Notes
- For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup before adding the chicken.
- Use hot green chiles instead of mild for more heat.
- Serve with tortilla strips or crackers.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 750
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: green chile, chicken soup, enchilada soup, easy soup, comfort food