Description
This creamy and flavorful Green Enchiladas Chicken Soup is a comforting dish that combines tender chicken, zesty green enchilada sauce, and a rich, cheesy broth. It’s perfect for a quick and hearty meal, especially on cooler days!
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can green enchilada sauce
- 4 cups chicken broth
- 1 (4-ounce) can diced green chilies
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Optional toppings: tortilla strips, sour cream, avocado, chopped cilantro, lime wedges
Instructions
-
Prepare the base:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in minced garlic and cook for another 30 seconds, until fragrant.
-
Add liquids and spices:
- Pour in the green enchilada sauce, chicken broth, and diced green chilies. Stir well.
- Season with cumin, chili powder, salt, and pepper.
-
Simmer the soup:
- Add the shredded chicken to the pot. Bring the mixture to a simmer and let it cook for 10-15 minutes to blend the flavors.
-
Make it creamy:
- Reduce the heat to low and stir in the heavy cream. Gradually add the shredded Monterey Jack cheese, stirring constantly, until the cheese is fully melted and the soup is creamy.
-
Serve:
- Ladle the soup into bowls and top with your favorite toppings, such as tortilla strips, sour cream, avocado, cilantro, or a squeeze of lime.
Â
Notes
- For a spicier soup, use a hotter variety of green enchilada sauce or add jalapeños.
- This soup pairs well with warm cornbread or tortilla chips on the side.