Green Chili Chicken Enchilada soup

Green Chili Chicken Enchilada Soup Recipe

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Gwendolyn Kenitzer


This is so good. You can adjust heat o your liking. add a couple of dashes of pepper sauce.


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8 o 10
1 Hr
2 Hr
Stove Top


  • 1 Tbsp
    olive oil
  • 1/2 c
  • 1 clove
    garlic, minced
  • 4 c
    chicken broth
  • 2 c
  • 1 c
    masa herina
  • 2 large can(s)
    green enchilada sauce
  • 2 4 oz can(s)
    green chilis
  • 1 tsp
  • 1 Tbsp
    chili powder
  • 1 Tbsp
  • ·
  • 1 c
    monterey jack cheese
  • 4 oz
    cream cheese
  • 1
    rotisserie chicken, deboned
  • ·
    toppings - crunchy tortilla strips, sliced black olives, chopped tomatoes, sour cream, ect.

How to Make Green Chili Chicken Enchilada soup


  1. Heat olive oil in a large soup pot. Cook onion until translucent. Add garlic and cook 1 more minute and add 1 cup of water, enchilada sauce, green chilies. and broth
  2. Together add masa harina to 2 cups of water, whisking until smooth. Add to pot.
  3. Add salt, pepper, chili powder ,and cumin. Cook for 30 to 40 minutes.
  4. Add chicken and heat through. This gets thick so add water whenever you want it thiner.
  5. Serve with topping. Sour cream, tortilla strips, and chopped cilantro.

Printable Recipe Card

About Green Chili Chicken Enchilada soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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