Chicken Enchilada Soup is a flavorful and creamy dish that combines chicken, jalapenos, green chilies, and a blend of spices for a delightful kick. With a base of sautéed onions and garlic, along with heavy cream and cream cheese for richness, this soup is perfect for cozy evenings and can easily be garnished with cheese and green onions.
Overview
This creamy soup is a delightful combination of flavors with a hint of spice! If you’re a fan of creamy green chile enchilada sauce, this soup will surely satisfy your taste buds. It features creamy chicken with jalapenos, green chilies, and a blend of spices.
Flavorful Base for Chicken Enchilada Soup
The foundation of this soup consists of chopped onions, jalapenos, and garlic, which brings a depth of flavor to the dish.
Tips for Creaminess
To prevent the cream cheese from clumping when mixed into the hot soup, stir some hot liquid into the cream cheese until it has a pourable consistency before adding it. Optional: You can use an immersion blender (or regular blender) to further smooth the cream cheese before adding it to the soup.
Convenient Chicken Enchilada Soup
Using a rotisserie chicken makes this recipe quick and easy to prepare. It’s perfect for cool spring and fall days, and it also serves as a comforting meal for those chilly winter months.
A Unique Twist
While it shares similarities with white chicken chili, this soup differs due to its use of creamy green chili enchilada sauce. This sauce enhances its flavor profile, making it rich and satisfying.
Spice Level Adjustments for Chicken Enchilada Soup
For those who prefer a spicier version, replace one can of mild green chilies with hot ones. If you’re feeling adventurous, swap both cans of mild chopped green chilies for hot chopped chilies.
Garnishing Suggestions for Chicken Enchilada Soup
Once served, you can garnish it with shredded cheddar cheese and sliced green onions for extra flavor and a pop of color. Enjoy this hearty and easy Chicken Enchilada Soup, perfect as a main dish or appetizer!
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Green Chile Chicken Enchilada Soup
Ingredients
- 2 tablespoons olive oil
- 2 cups sweet onion, chopped (about 1 large)
- 4 medium to large jalapenos, minced (seeds and membranes removed)
- 2 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
- (2) 7-ounce cans mild chopped green chiles
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 ½ teaspoons dried oregano flakes
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon hot sauce such as Texas Pete
- 1 ¼ cups mild creamy green chile enchilada sauce
- 6 cups chicken stock
- 1 ½ cups heavy cream
- 1 cup Monterey jack cheese, shredded
- 4 ounces cream cheese, room temperature
- 1 rotisserie chicken (about 5-6 cups), chopped
- extra cheese to garnish
- chopped green onions to garnish
Instructions
- In a Dutch oven, add the olive oil, onions, jalapenos, and garlic and cook for 2 or 3 minutes or until the onions are wilted and soft, stirring so they do not scorch.
- Add the green chiles, chili powder, cumin, oregano, cayenne pepper, salt, hot sauce, enchilada sauce, and chicken stock. Stir and simmer for 20 minutes. Put a lid over the pan, propping it so the steam can escape. Stir occasionally.
- If you have not already done so, remove the white and dark meat from the rotisserie chicken and chop. Set aside.
- Remove the Dutch oven from the heat. Wait 10-15 minutes for the soup to cool.
- Place the cream cheese into a medium-sized bowl. Add a few tablespoons of hot soup and stir. Continue doing this until the cream cheese is smooth and has liquified enough to pour. Once the soup has cooled for 10-15 minutes, slowly pour the cream cheese into the soup, whisking constantly. Alternatively, you can use an immersion blender (or regular blender) to puree the cream cheese and soup mixture to smooth all lumps.
- Stir in the cream and cheese. Stir until melted.
- Stir in the chopped chicken. Ladle the soup into bowls and garnish with pepper cheese and green onions.