Here’s a comforting and flavorful Green Chile Chicken Enchilada Soup 🌶️🍲—perfect for cozy nights.
Ingredients
- 1 lb (450 g) cooked chicken, shredded (rotisserie chicken works great)
- 1 tbsp olive oil
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (10 oz / 280 g) diced green chiles
- 1 can (10 oz / 280 g) cream of chicken soup (or use homemade cream soup)
- 1 cup milk or half-and-half
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: tortilla strips, sour cream, avocado, cilantro, lime wedges
Instructions
- Sauté aromatics
- In a large pot, heat olive oil over medium heat.
- Cook onion and garlic until soft and fragrant (2–3 minutes).
- Add liquids & spices
- Stir in chicken broth, green chiles, cream of chicken soup, milk, cumin, chili powder, salt, and pepper.
- Add chicken & simmer
- Add shredded chicken. Simmer 10–15 minutes until heated through and flavors meld.
- Finish & serve
- Stir in cheese until melted. Adjust seasoning.
- Serve hot with toppings like tortilla strips, sour cream, avocado, cilantro, or a squeeze of lime.
Tips & Variations
- Spicier: Add chopped jalapeños or extra green chiles.
- Thicker soup: Mash some of the potatoes or add a cornstarch slurry.
- Slow cooker version: Combine all ingredients except cheese in slow cooker on LOW 4–6 hours. Stir in cheese at the end.
- Creamy version: Use heavy cream instead of milk for richer flavor.
If you want, I can give a shortcut 20-minute version using canned ingredients that’s just as flavorful but super quick for weeknights.
Do you want me to do that?
