Chicken Green Chile Enchilada Soup

Serving 6 people

80 min


  • chicken broth 1 quart (4 cups) chicken broth
  • chile powder 1 teaspoon chile powder
  • chiles 2 cans (4 oz each) Kroger diced green chiles
  • cream cheese 4 oz Kroger cream cheese
  • cumin 1 teaspoon cumin
  • enchilada sauce 1 can (10 oz) Kroger Enchilada Sauce
  • garlic 1 clove garlic, minced
  • masa harina 1 cup masa harina
  • monterey jack cheese 1 cup Kroger shredded Monterey Jack cheese
  • olive oil 1 tablespoon olive oil
  • onion 1/2 cup chopped onion
  • pepper pepper
  • salt 1 teaspoon salt
  • shredded chicken 2 cups cooked, shredded chicken
  • water 3 cups water*
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How to make it

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add in the garlic and cook until fragrant, about one minute.
  4. Add in the chicken broth.
  5. Combine 2 cups of the water with the masa harina, whisking until smooth.
  6. Pour into the pot along with the remaining cup of water, enchilada sauce, and green chiles. Season with the salt, chile powder, cumin and pepper to taste. Cook for 30-40 minutes, until thickened.Stir in the Monterey Jack and cream cheese. Cook until the cheese has melted, whisking if needed, 5-10 minutes. Stir in the chicken and cook until heated through.
  7. Serve topped with additional Monterey Jack cheese and crumbled tortilla chips, if desired.