Description
A comforting, creamy, and mildly spicy soup that blends shredded chicken, green enchilada sauce, cheese, and chiles for an easy, flavorful meal.
Ingredients
- 32 oz chicken broth
- 28‑oz can green enchilada sauce
- 10.5‑oz can condensed cream of chicken soup
- ¼ cup sour cream
- 27‑oz can whole green chiles, drained
- 3 lb rotisserie chicken, boned and shredded
- 2 cups shredded cheddar‑Monterey Jack cheese blend
Instructions
- In a large pot, whisk together chicken broth, green enchilada sauce, cream of chicken soup, and sour cream until smooth.
- Add drained green chiles and cheese; use an immersion blender to reach desired consistency.
- Stir in shredded chicken.
- Heat over medium‑low for about 30 minutes, stirring occasionally, until cheese is melted and soup is heated through.
- Serve hot with optional toppings like extra cheese, cilantro, avocado, tortilla strips, or sour cream.
Notes
- Immersion blender helps thin and cream the soup—you can skip or pulse for texture.
- Adjust consistency: add more broth if too thick.
- Spice level varies—use mild/medium green chiles/enchilada sauce to control heat.
- Leftovers keep 3–4 days refrigerated; freezes well up to 3 months.