Green Chile Chicken Enchilada Soup
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4.78 from 9 votes

Green Chile Chicken Enchilada Soup

Talk about delicious! This Green Chile Chicken Enchilada Soup is just as amazing as a plate of enchiladas, but in a soup. Loaded with tender chunks of chicken this hits the spot for a soothing, comfort food meal.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Lunch, Main, Soup
Cuisine: Mexican, Tex Mex
Keyword: chicken enchilada recipe, chile chicken recipe, enchilada soup, spicy soup
Servings: 8
Calories: 396kcal
Author: Kevin Is Cooking

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion diced (2 cups, divided)
  • 3 garlic cloves minced
  • 1 tsp kosher salt
  • 1 tsp chili powder (See Note 1)
  • 1 tsp cumin
  • 1 tsp oregano (See Note 2)
  • 1 lb chicken breasts boneless skinless (or chicken tenders)
  • 4 cups chicken broth
  • 8 corn tortillas (6-inch round)
  • 3 cups water
  • 2 cups green enchilada sauce
  • 8 oz cream cheese cheese (room temp) cut into small cubes
  • 8 oz Monterey Jack cheese (or sharp cheddar cheese)

Toppings (optional)

  • 1 Roma tomato diced
  • 1 jalapeño seeded and diced
  • cilantro chopped
  • Sour cream or Mexican crema

Instructions

  • Slice chicken into strips and then cut crosswise into 1-inch pieces, set aside.
  • Tear the tortillas into quarters and add to a blender. Add the water and enchilada sauce. Purée until smooth. Set aside.
  • In a large dutch oven add the olive oil over medium heat. Add 1 1/2 cups onions and cook for 3 minutes. Add the garlic, salt, chili powder, cumin, oregano and stir. Cook for another minute or until onions are translucent and starting to get some color.
  • Add the diced chicken pieces to the dutch oven, stirring to mix and cook for 4 minutes and no longer pink.
  • Add the chicken broth and scrape the bottom of pan to mix in any browned bits. Pour in the puréed tortilla/enchilada mix. Stir well and let simmer uncovered for 40 minutes on low heat.
  • Add the cream cheese and Monterey Jack cheese (or cheddar cheese) and stir well until melted.
  • Serve the soup with toppings (optional).

Notes

  1. I make my own chili powder and you can find the recipe here.
  2. I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. A LITTLE INFORMATION FOR YOU ON THE TWO DIFFERENT OREGANOS: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.

Nutrition

Calories: 396kcal | Carbohydrates: 20g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 1273mg | Potassium: 468mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 14.6mg | Calcium: 283mg | Iron: 1.7mg