Green Enchiladas Chicken Soup

Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (1 liter) chicken broth
  • 1 can (14 ounces) diced green chilies
  • 2 cups (475ml) green enchilada sauce
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 1 cup (240ml) heavy cream (or sour cream/Greek yogurt for a lighter option)
  • 1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)
  • 2 tablespoons olive oil

For Garnish:

  • Sliced green onions
  • Chopped fresh cilantro
  • Sliced jalapeños (optional)
  • Sliced avocado (optional)
  • Lime wedges (optional)

Instructions:

  1. Sauté Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook until fragrant.
  2. Combine Ingredients: Pour in chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir well to combine.
  3. Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 15-20 minutes to meld the flavors.
  4. Add Chicken: Stir in the shredded chicken and simmer until heated through.
  5. Incorporate Cream and Cheese: Add heavy cream and shredded cheese, allowing the cheese to melt into the soup.
  6. Adjust Seasoning: Taste and adjust seasoning with more salt or pepper if needed.
  7. Serve: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and any optional toppings like sliced jalapeños, avocado, or lime wedges.

About the Recipe:

This Green Enchiladas Chicken Soup combines the comforting flavors of green enchiladas with the warmth of a hearty soup. It’s a delightful fusion that’s easy to prepare and incredibly satisfying.

Preparation Tips:

To save time, use pre-cooked chicken or rotisserie chicken for shredding. Additionally, you can prepare the soup in advance and reheat it when ready to serve, allowing the flavors to develop even further.

Ingredient Variations:

Feel free to customize this soup to your taste preferences. You can adjust the level of heat by adding more or fewer diced green chilies or jalapeños. For a vegetarian option, swap the chicken broth and shredded chicken with vegetable broth and cooked beans.

Serving Suggestions:

This soup pairs wonderfully with warm tortillas or crispy tortilla chips for dipping. You can also serve it alongside a fresh salad or cornbread for a complete meal.

Storage and Reheating:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Enjoy:

Whether enjoyed as a comforting weeknight dinner or shared with friends and family at gatherings, this Green Enchiladas Chicken Soup is sure to be a hit. Delight in its rich flavors and comforting warmth with every spoonful.

Green Enchiladas Chicken Soup

Ingredients:

For the Soup:

  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (1 liter) chicken broth
  • 1 can (14 ounces) diced green chilies
  • 2 cups (475ml) green enchilada sauce
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 1 cup (240ml) heavy cream (or you can use sour cream or Greek yogurt for a lighter option)
  • 1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)
  • 2 tablespoons olive oil

For Garnish:

  • Sliced green onions
  • Chopped fresh cilantro
  • Sliced jalapeños (optional)
  • Sliced avocado (optional)
  • Lime wedges (optional)

Instructions:

  1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir to combine.
  4. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
  5. Add the shredded chicken to the pot and let it simmer for a few more minutes until heated through.
  6. Stir in the heavy cream and shredded cheese, allowing the cheese to melt into the soup.
  7. Taste the soup and adjust the seasoning with more salt or pepper if needed.
  8. Serve the green enchiladas chicken soup hot, garnished with sliced green onions, chopped cilantro, and any optional toppings you prefer, such as sliced jalapeños, avocado, or lime wedges.

This soup offers the delicious flavors of green enchiladas in a comforting and easy-to-make format. It’s a perfect choice for a satisfying dinner or a comforting meal on a cold day. Enjoy!