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Creamy Green Enchilada Soup

Name: Creamy Green Enchilada Soup
Prep time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
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

3 Ratings

3 Comments

Prep 30 min
Total 40 min
Servings 6

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! MORE+ LESS-

By Baked Bree

Updated October 16, 2014

Ingredients

tablespoons vegetable oil

large onion, chopped

cloves garlic, minced

teaspoons kosher salt

teaspoon ground pepper

teaspoon cumin

teaspoon oregano

1/4

teaspoon cayenne pepper

(7-ounce) can Old El Paso™ chopped green chiles

(10-ounce) can Old El Paso™ green enchilada sauce

cups chicken stock

(15.5-ounce) cans great northern beans

cups cooked chicken

cup frozen corn

cup sour cream

1/2

cup heavy cream

1/2

cup chopped cilantro

cup shredded Monterey Jack cheese

Steps

Hide Images

1

Heat 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

Add chicken stock. Add chiles, enchilada sauce, beans, chicken, corn, and chicken stock.
3

Bring to a boil, and reduce to a simmer. Simmer for 20 minutes.
4

Add sour cream and cream. Add cilantro. Simmer for another 5 minutes.
5

Ladle into bowls and serve with shredded cheese and tortilla chips.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Can you feel the weather starting to cool down?

Leaves on the ground? Pumpkin coffee drinks? Me too. All I want to eat right now is eat warm and comforting soups. I think even the process of making soup is comforting. I love standing over the stove and stirring and sipping on a glass of wine, listening to some music. It really does make me happy.

Unfortunately, my family does not feel the same way. I tell them that I am making soup, and there is a collective groan. “Ugh... soup again, mom?” When I sat this bowl of creamy deliciousness in front of them they were skeptical, but after one bite, they all looked up from their bowls and declared it the best soup I have ever made.

Good enough for me!

Gather your ingredients. The only real work you have to do here is to chop an onion and some garlic. Not so bad, right?

Heat a Dutch oven or a large pot over medium heat. Add a few tablespoons of oil and add the onions. Cook until they are soft and translucent, about 10 minutes.

Add the garlic and spices. Cook for another minute. This helps bring out the flavor in the spices.

Add the chiles and enchilada sauce.

Add chicken stock.

Add beans, chicken, and corn. Bring to a boil, then reduce heat to a simmer, cook for 20 minutes.

Add cream and sour cream. Heat through.

Add cilantro.

Ladle into bowls. Add some shredded Monterey Jack and an extra sprinkle of oregano. Serve with chips!

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