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
- 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)
- 1 Roma tomato diced
- 1 jalapeño seeded and diced
- cilantro chopped
- Sour cream or Mexican crema
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).
- I make my own chili powder and you can find the recipe here.
- 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.
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