Description
This Green Enchilada Chicken Soup is a creamy, flavorful dish combining shredded chicken, green enchilada sauce, and a blend of spices simmered to perfection. Enhanced with Monterey Jack cheese and fresh cilantro, it’s a comforting and zesty soup perfect for a cozy meal.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
Soup
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chilies
- 1 cup frozen corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
Garnishes
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Tortilla strips or chips, for serving
- Lime wedges, for serving
Instructions
- Sauté Onion: In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, and chili powder, cooking for an additional 1 minute until fragrant.
- Add Broth: Pour in the chicken broth, ensuring to scrape up any browned bits from the bottom of the pot.
- Add Main Ingredients: Add the shredded chicken, green enchilada sauce, diced green chilies, and frozen corn to the pot. Stir well to combine.
- Simmer Soup: Bring the mixture to a simmer, then reduce the heat to low and simmer for 15-20 minutes to allow the flavors to meld.
- Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste.
- Heat Gently: Continue to heat for another 5 minutes, being careful not to let the soup come to a boil after adding the cream.
- Add Cheese and Cilantro: Just before serving, mix in half of the shredded cheese and fresh cilantro.
- Serve: Ladle the soup into bowls and top with the remaining cheese, additional cilantro, and tortilla strips.
- Garnish: Serve hot with lime wedges on the side for added zest.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For a lighter option, replace heavy cream with half-and-half or coconut milk.
- Adjust the chili powder and green chilies to control the spice level.
- Use gluten-free tortilla strips to make the recipe gluten free.
- Additional toppings like avocado or sour cream can be added to enhance the soup.
