Description
A simple, flavorful soup featuring shredded chicken, green chiles, and enchilada sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can mild green chiles, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can mild enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups cooked, shredded chicken breast
- 1 cup corn (frozen or canned, drained)
- Salt and black pepper to taste
- Optional toppings: shredded Monterey Jack cheese, sour cream, tortilla strips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in green chiles, tomato sauce, enchilada sauce, chicken broth, cumin, and oregano.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
- Stir in the shredded chicken and corn. Cook until the chicken is heated through, about 5 minutes.
- Taste the soup and add salt and pepper as needed.
- Serve hot, topped with your choice of cheese, sour cream, or tortilla strips.
Notes
- For extra heat, use hot green chiles instead of mild.
- You can use rotisserie chicken to save prep time.
- This soup thickens as it cools; add more broth if reheating.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8
- Sodium: 750
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 32
- Cholesterol: 75
Keywords: green chile, chicken soup, enchilada soup, easy soup, comfort food, Mexican soup