Go Back
–+ servings
Two white bowls stacked with soup inside and chunks of avocado on top resting on a bright pink and green striped cloth.
Print

Green Enchilada Chicken Soup

Warm your soul and home with an easy 30-minute low-carb veggie filled soup recipe. This creamy Green Enchilada Chicken Soup makes for the perfect meal.
Course Main Course, Soup
Cuisine American, Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 372kcal
Author Katie

Equipment

  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Soup Pot
  • Stove Top
  • Ladle

Ingredients

  • 1 teaspoon grape seed oil
  • 2 small white onions diced
  • 1 red bell pepper diced
  • 1 orange pepper diced
  • 6 cloves garlic minced
  • 1 medium zucchini diced
  • 1 yellow squash diced
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 1 7 oz. can of Mild green Chiles diced
  • ¼ cup fresh cilantro diced and divided
  • 2 10 Oz cans of mild green Chile enchilada sauce
  • 1 32 Oz. Box of low sodium chicken broth
  • 3 cups cooked rotisserie chicken shredded
  • 1 cup frozen corn
  • 1 16 oz. Can white beans drained and rinsed
  • ½ cup low fat cream cheese diced
  • Toppings: additional cilantro cheese, fresh avocado

Instructions

  • Preheat a 5.5 quart stock pot on medium heat with the grapeseed oil. Then add in the onion, red and orange bell pepper, and minced garlic.
  • Saute for 1 minute, then add in ½ cup chicken broth. Place a lid on top of the pot and cook for an additional 2-3 minutes. Then add in the zucchini and yellow squash and mix well. Season with salt and ground cumin then add in the diced chiles.
  • Mix and add in the stems of the cilantro (minced), the enchilada sauce, and the chicken broth. Mix well, and cook for 10 minutes.
  • While the soup cooks shred the chicken and begin to add it to the pot. Then add in the frozen corn, and white beans. Cook with the lid on for an additional 5 minutes. Remove the lid and add in the cubed cream cheese, stir and simmer on low until the cream cheese melts. Then stir in the remaining cilantro.
  • Ladle soup into bowls. Top with additional cilantro, cheese and fresh avocados.

Notes

  • Enhance the Flavor with Roasting - For an extra layer of flavor, consider roasting the tomatillos, green chilies, and onions before blending them into the enchilada sauce. Roasting adds a depth of smokiness and intensifies the natural sweetness of the vegetables.
  • Use Rotisserie Chicken for Convenience - To save time, I always use pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup during the final stages of cooking for a quick and convenient protein source.
  • Adjust Spice Levels - Tailor the spice level to your preference by adjusting the quantity of green chilies or by incorporating milder or spicier varieties. Taste the soup as it simmers and add more heat if desired.
  • Blend the Sauce to Your Preferred Consistency - Control the texture of the soup by adjusting the blending time for the enchilada sauce. For a smoother consistency, blend the sauce longer; for a chunkier texture, blend it briefly or use an immersion blender.
  • Serve with Fresh Garnishes - Elevate the presentation and flavor by serving the soup with a variety of fresh garnishes. Offer bowls of chopped cilantro, lime wedges, diced avocado, and extra shredded cheese at the table for everyone to customize their bowl.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 34g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 1411mg | Potassium: 756mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1661IU | Vitamin C: 61mg | Calcium: 108mg | Iron: 4mg