Green Chile Chicken Enchilada Soup has all the enchilada flavor, no rolling required! An easy weeknight soup topped with tortillas, sour cream and cheese.
Keyword: enchilada soup
8ouncesfire roasted green chiles
10ouncesgreen chile enchilada sauce
32ounceslow-sodium chicken stock
8ouncescheddar and/or jack cheesesgrated
Extra shredded cheese
Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds.
Add green chiles, chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.
Stir in cheeses until completely melted and combined.
Cut tortillas into ½ inch strips and place several strips in the bottom of each bowl. Ladle soup over the tortilla strips and serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.