Creamy Green Enchilada Soup

Nothing is more comforting than a hot bowl of soup on a crispy fall night. This recipe is everything I love about enchiladas in soup form–way easier!

Creamy Green Enchilada Soup

bakedbreeRecipe by bakedbree

Rated 4.5 Stars
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30 minutes

40 minutes

6 servings

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    Ingredients

    • 2 Tablespoons vegetable oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 teaspoons kosher salt
    • 1 teaspoon ground pepper
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • 1/4 teaspoon cayenne pepper
    • 1 (7-ounce) can Old El Paso chopped green chiles
    • 1 (10-ounce) can Old El Paso green enchilada sauce
    • 2 cups chicken stock
    • 2 (15.5-ounce) cans Great Northern Beans
    • 2 cups cooked chicken
    • 1 cup frozen corn
    • 1 cup sour cream
    • 1/2 cup heavy cream
    • 1/2 cup chopped cilantro
    • 1 cup shredded Monterey Jack cheese

    Directions

    1. 1Heat a Dutch oven over medium heat. Add onions and cook until soft and transparent, about 10 minutes. Add garlic, salt, pepper, cumin, oregano, and cayenne pepper. Cook for 1 minute longer.
    2. 2Add chicken stock. Add chiles, enchilada sauce, beans, chicken, corn, and chicken stock.
    3. 3Bring to a boil, and reduce to a simmer. Simmer for 20 minutes.
    4. 4Add sour cream and cream. Add cilantro. Simmer for another 5 minutes.
    5. 5Ladle into bowls and serve with shredded cheese and tortilla chips.

    Categories: Soups & Stews, Mexican, One Dish

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    Anonymous User
    Anonymous said:

    Excellent !!!

    2/9/2013 9:08:13 PM
    tminson
    tminson said:

    this soup was wonderful - everyone in the family wants me to make it again!

    11/29/2012 2:11:03 PM
    Anonymous User
    Anonymous said:

    Sunday's dinner was AWESOME perfect recipe!

    9/30/2012 4:16:45 PM

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