Green Enchiladas Soup Recipe
A cozy, creamy, and zesty Green Enchiladas Soup Recipe packed with tender chicken, white beans, and salsa verde flavors. Ready in just 30 minutes for the perfect weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 lb boneless skinless chicken breasts (or rotisserie)
1 tsp ground cumin
4 cups low-sodium chicken broth
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
1 (15 oz) can white beans, drained and rinsed
4 oz cream cheese, softened
Salt and black pepper to taste
Toppings: Avocado, cilantro, tortilla strips, lime
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté onion for 5 minutes until soft.
3. Add garlic and cumin; cook for 1 minute.
4. Pour in broth, enchilada sauce, and green chiles.
5. Add chicken breasts and bring to a simmer.
6. Cook 15-20 minutes until chicken is done.
7. Remove chicken, shred, and return to pot.
8. Stir in white beans.
9. Whisk softened cream cheese with hot broth, then stir into soup.
10. Simmer 5 minutes and serve with toppings.
Notes
Use rotisserie chicken to save time.
Swap cream cheese for heavy cream if preferred.
Freeze without dairy for best results.