Description
A hearty, one-pot creamy green chicken enchilada soup that combines tangy tomatillo salsa, shredded chicken, and corn tortillas for a thick, comforting texture. Ready in 30 minutes, this meal-prep friendly dish is perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups green salsa (tomatillo-based)
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 cups cooked shredded chicken
- 1 cup corn (frozen or canned, rinsed)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or Cheddar cheese
- 3–4 white corn tortillas, torn into pieces
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
Instructions
- Heat butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add cumin and chili powder, stirring constantly for 30-60 seconds to bloom the spices.
- Pour in green salsa and chicken broth, scraping up any browned bits from the bottom. Add torn corn tortillas and bring to a gentle simmer. Cook for 5 minutes.
- Stir in shredded chicken and corn. Simmer for another 5 minutes until chicken is heated through and corn is tender. Taste and adjust seasoning.
- Reduce heat to low. For a smoother texture, use an immersion blender to blend about half of the soup. Remove pot from heat.
- Stir in heavy cream and sour cream gradually until combined and smooth.
- Stir in half of the shredded cheese until melted. Taste and adjust with more salt, pepper, or lime juice if needed.
- Ladle into bowls and top with remaining cheese, fresh cilantro, sour cream, and a squeeze of lime. Serve immediately.
Notes
The corn tortillas break down to thicken the soup naturally. Do not boil the soup after adding dairy to prevent curdling. This soup does not freeze well due to the dairy content; freeze before adding cream and cheese if necessary. It tastes even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 4
- Protein: 25
Keywords: chicken soup, enchilada soup, green salsa soup, creamy soup, one pot meal, meal prep, 30 minute meals, comfort food, winter soup