Green Chile Chicken Enchilada Soup has all the enchilada flavor, no rolling required! An easy weeknight soup topped with tortillas, sour cream and cheese.
Prep Time10mins
Cook Time25mins
Total Time35mins
Course: Soup
Cuisine: Mexican
Keyword: enchilada soup
Servings: 6servings
Calories: 455kcal
Author: Kristin
Ingredients
1tablespoonolive oil
1small oniondiced
2garlic clovesminced
8ouncesfire roasted green chiles
3cupsshredded chicken
1cupsalsa
10ouncesgreen chile enchilada sauce
32ounceslow-sodium chicken stock
8ouncescheddar and/or jack cheesesgrated
4ouncescream cheeseroom temp, cut into chunks
2-3corn tortillas
Garnish (optional):
Cilantro
Limes
Sour cream
Tortilla chips
Extra shredded cheese
Instructions
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.