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Green Enchilada Chicken Soup

A creamy, hearty chicken soup made with green enchilada sauce, tender chicken, beans, and corn.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 2 cups green enchilada sauce
  • 3 cups chicken broth
  • 1 cup white beans drained and rinsed
  • 1 cup corn
  • 8 oz cream cheese cubed and softened
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • to taste salt
  • to taste black pepper
  • 1 tbsp olive oil

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic.
  2. Add chicken broth and green enchilada sauce, stirring to combine.
  3. Stir in chicken, beans, corn, cumin, chili powder, salt, and pepper.
  4. Simmer for 15 minutes to blend flavors.
  5. Add cream cheese and stir until melted and smooth.
  6. Taste, adjust seasoning, and serve hot with toppings.

Notes

Rotisserie chicken works especially well for this recipe.