Green Chicken Enchilada Soup

A change from your typical red enchilada soup, this Green Chicken Enchilada Soup is filled with your favorite chicken enchilada flavors. Top with cheese and tortilla chips for even more flavor!

Course Soup

Cuisine Mexican

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 368kcal

Author Deborah Harroun

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic minced
1 quart 4 cups chicken broth
3 cups water*
1 cup masa harina
1 can 10 oz geen enchilada sauce
2 cans 4 oz each diced green chiles
1 teaspoon salt
1 teaspoon Chile powder
1 teaspoon cumin
Pepper to taste
1 cup shredded Monterey Jack cheese
4 oz cream cheese
2 cups cooked shredded chicken
More cheese and crushed tortilla chips for serving, optional

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth.
Combine 2 cups of the water with the masa marina, whisking until smooth. Pour into the pot, along with the remaining cup of water, enchilada sauce, and green chiles. Season with the salt, Chile powder, cumin, and pepper to taste.
Cook for 30-40 minutes, or until thickened.
Stir in the Monterey Jack an the cream cheese. Cook until both cheeses have melted, whisking as needed, about 10 minutes. Stir in the chicken and cook until heated through.
Serve topped with additional cheese and crumbled tortilla chips, if desired.

Notes

*This soup gets thicker upon standing. If you like a thinner soup, you can use more water or chicken broth to thin it out.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information does not include optional toppings.

Nutrition