With just the right amount of heat from the green enchilada sauce, jalapeños, and chipotle chili pepper powder, my Green Chicken Enchilada Soup packs the right punch to take over Taco Tuesday! Or if you’re feeling like a chicken taco soup or even a chicken enchilada casserole these recipes will be a hit with your family, I’m sure of it! Made with simple ingredients, this soup is filled with shredded rotisserie chicken, sweet corn and pinto beans and then topped with avocado, jack cheese, fresh cilantro and the surprise crunch of fried tortilla strips. The cream cheese and sour cream add the perfect amount of creaminess to the chicken broth and enchilada sauce that is bursting with layers of flavors from earthy oregano, fresh garlic and the slightly sweet, warming flavor of cumin. This soup comes together in a flash and you’ll been enjoying a comforting bowl of Green Chicken Enchilada Soup that is packed with flavor in every slurp before you know it. Sometimes a favorite recipe will lead me to creating a knock-off recipe. I love the flavors of green chicken enchiladas but I wanted to create a different texture with the same flavors. I hope this soup becomes a new weeknight favorite in your house! The biggest bonus to this recipe is that it is the answer to putting a delicious meal on the table at the end of a busy workday. With the help of the rotisserie chicken and a few pantry staples, your meal will go from stove top to table top in less than 30 minutes.
Yellow onion: Yellow onion adds a little sweetness to the soup and it’s always a good idea to start with cooking aromatics in a little fat (in this case olive oil) to add overall flavor to soups. Jalapeño: by sautéing the onion and jalapeño together, the heat intensifies. If you love a spicy meal, this soup is for you but if not, feel free to omit the jalapeño altogether. Garlic: We all know when my recipe says 3 cloves, I’m really adding like 8 cloves. HAHA. Measure with your heart and what feels good! Spices: oregano, cumin and chipotle chili pepper powder is what you’ll need. I love the smoky heat the chipotle chili pepper powder adds to the soup, but it’s OK to omit if that isn’t a spice you regularly have stocked in your spice cabinet. Green enchilada sauce: a 16 oz. can or jar is perfect. Diced green chiles: I use a mild 4 oz. can since this recipe is already pretty spicy with the jalapeño! Yellow corn: canned corn works great but if you have fresh or frozen that works well too. Pinto beans: or you can use white beans or black beans. Cream cheese: I always like to use full-fat cream cheese in my soups for a better texture, and be sure to soften the cream cheese so it melts evenly in the soup and prevents clumping. Rotisserie chicken: I loving using rotisserie chicken for ease and convenience but if you have leftover chicken and need to use it up just shred it and add to the soup as directed. Sour cream: the sour cream adds a perfect touch of creaminess as the end, you could omit or use Greek yogurt if you’d prefer. Garnishes: this soup isn’t as great without loading on all the toppings! Fresh cilantro, cheese, crispy tortilla strips, avocado, hot sauce, sour cream, etc.
