Green Chili Chicken Enchilada Soup

by elyn_ryn

This creamy soup is a little bit spicy and a whole lot tasty! If you like green enchilada sauce, then this soup might be for you. It is a creamy chicken soup with jalapenos, green chilies, navy beans, and spices.

Chopped onions, jalapenos, and garlic are the base of this soup.

By stirring in some of the hot soup liquid to the cream cheese and sour cream until they are pourable, you can keep these cheeses from curdling when you add them to the hot soup.

Easy to prepare with the help of a rotisserie chicken, this soup is great for cool spring and fall days, as well as cold winter months.

Similar to a white chicken chili soup, but also different, this soup relies on pureed navy beans and both cream cheese and sour cream to give it texture.

The addition of green chili enchilada sauce enhances the taste of the soup.

You can make a spicier version of this soup by replacing one can of mild green chilies with hot green chilies.

Or if you are very bold, replace both cans of mild chopped green chilies with hot chopped chilies. Also, leave the membranes and seeds in the jalapenos when preparing them. But do this at your discretion!

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Green Chile Chicken Enchilada Soup
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 10-15 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 10-15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using an immersion blender or food processor, puree 1 can of drained and rinsed beans. Add a little chicken stock so they puree easier. Set aside.
  2. 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. Stir often so they do not scorch.
  3. Add the rinsed whole beans, pureed beans, green chiles, chili powder, cumin, oregano, cayenne pepper, salt, lime juice, hot sauce, enchilada sauce, and the chicken stock. Stir and simmer for 20 minutes. Put a lid over the pan, propping it so the steam can escape. Stir occasionally.
  4. If you have not already done so, remove the white and dark meat from the rotisserie chicken and chop. Set aside.
  5. Remove the Dutch oven from the heat. Wait 10-15 minutes for the soup to cool.
  6. 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, stirring constantly.
  7. Place the sour cream in a bowl and add some hot soup. Stir after each spoonful of hot soup until the sour cream is thin enough to pour. Add to the soup, stirring constantly.
  8. Stir in the chopped chicken. Ladle the soup into bowls and garnish with pepper cheese and green onions.
Recipe Notes

It is easier to remove the meat from a warm rotisserie chicken rather than a cold one.   Tip:  Buy the chicken the day before you make the soup.  Remove the chicken from the bones and cut it and store it in a plastic bag so it is ready when you make the soup.

Since a rotisserie chicken is very tender, do not add it until after the soup has finished cooking so it doesn't cook into small pieces.

Cream cheese and sour cream can curdle when added to hot soup.  By removing the soup from the heat and letting it cool a little, you help reduce the chances of curdling.  Adding hot soup a few spoonfuls at a time to both the cream cheese and sour cream tempers these cheeses and can also reduce curdling.

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