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Green Chile Chicken Enchilada Soup

A hearty soup with cream cheese and green chili enchilada sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Dish, Soup
Cuisine American, Tex-Mex
Servings 8
Calories 564 kcal

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.

Notes

Rotisserie Chicken

It is easier to debone a warm rotisserie chicken than a cold one. Tip:  Buy the chicken the day before you make the soup. Remove the chicken from the bones, cut it, and store it in a container. It will be ready when you are ready to make the soup.
Since a rotisserie chicken is very tender, do not add it until after the soup has finished cooking so it holds its shape.

Cream Cheese

Cream cheese can curdle when added to hot soup. Removing the soup from the heat and letting it cool a little can help reduce the chances of curdling. Another method is to mix some soup with the cream cheese. Add it to a blender or use an immersion blender to liquify it, then add it to the soup. If it is too thick to blend, add more soup.

Creamy Green Chile Enchilada Sauce

Here is a source for creamy enchilada sauce.

Nutrition

Calories: 564kcalCarbohydrates: 16gProtein: 46gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.05gCholesterol: 190mgSodium: 1323mgPotassium: 720mgFiber: 2gSugar: 9gVitamin A: 1893IUVitamin C: 5mgCalcium: 196mgIron: 2mg
Keyword Green Chili Chicken Enchilada Soup, Soup
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