Green Chicken Enchilada Soup
Fast and easy, tasty and healthy. This Green Chicken Enchilada Soup uses rotisserie chicken and packs a little heat from green chiles and salsa.
Servings 8
Calories 244kcal
Ingredients
- 3 tbsp butter
- 1 medium zucchini
- 1 large poblano pepper
- 1 sweet onion
- 4 oz green chiles
- 2 tbsp all-purpose flour
- 1 cup green chile enchilada sauce
- 1 cup salsa verde
- 1 rotisserie chicken
- 3 cups chicken broth
- 2 tbsp lime juice
- 1 1/2 tsp salt
- 1 1/2 tsp cumin
- 1 1/2 tsp garlic powder
Instructions
- Grate the zucchini, onion and poblano pepper or chop it finely with a knife.
- Shred the chicken and set aside.
- Melt the butter in a large soup pot. Add the zucchini, onion and poblano peppers to the pot and cook for a few minutes until starting to soften. Season with the salt, cumin and garlic powder.
- Stir in the canned green chiles.
- Add the flour and cook for a couple of minutes, stirring often.
- Add the green chile enchilada sauce and the salsa. Cook until thickened.
- Stir in the chicken broth, shredded chicken and lime juice.
- Bring the soup to a simmer and cook for about 30 minutes, stirring occasionally.
- Top the soup with any combination of fried corn tortilla strips, shredded cheese, avocado, red onion, cilantro, sour cream and lime wedges.
Nutrition
Calories: 244kcal | Carbohydrates: 12g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 1517mg | Potassium: 301mg | Fiber: 2g | Sugar: 8g | Vitamin A: 618IU | Vitamin C: 28mg | Calcium: 24mg | Iron: 1mg