It’s beginning to look a lot like Christmas… if only inside my house. Normally there’s a foot of snow on the ground where I live, but nothing this year. But there have definitely been cold days and on those chilly days nothing sounds better than a nice warm bowl of soup.
I love soup, but my husband is rather picky about soup so it takes awhile to find something he will willingly eat. His soups usually need to have some substance to them, or have a unique take. But I know his weakness: Mexican food. He loves it, even enough to try a Mexican food inspired soup. So this Green Enchilada Chicken Soup was perfect. He loved it so much we’ve made it multiple times now.
If you’re tired of the same old soups (not that there’s anything wrong with the classics), this enchilada soup is warm, filling, comforting and delicious.
1 (10 oz) can green enchilada sauce
4 cups chicken broth
2 cups cooked chicken, shredded
1 (7 oz) can diced green chilis
1 can corn
2 tbsp cumin
1½ tsp garlic salt
1 tsp onion powder
1 tsp chili powder
1 tsp oregano
1 tsp paprika
½ tsp cayenne pepper
8 oz sour cream
- In a large pot, combine the enchilada sauce, chicken broth, shredded chicken, green chilis and corn. Add the spices and bring to a boil, stirring occasionally.
- Reduce heat to a simmer and let the soup cook for about 20 minutes.
- Stir in the sour cream until combined and soup becomes creamy.
- Serve with freshly chopped cilantro, shredded cheese, tortilla strips and sour cream.