Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup is a creamy, flavorful dish that brings together the tangy taste of green enchilada sauce with tender chicken and a rich blend of spices. Perfect for cozy nights or quick meals, this soup offers a satisfying blend of bold flavors and comforting textures.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, shredded
• 1 cup green enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 can (4 oz) diced green chiles
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 cup frozen or fresh corn kernels
• 1 tablespoon lime juice (optional, for garnish)
• Fresh cilantro, chopped (optional, for garnish)
• Tortilla chips or strips (optional, for garnish)

Instructions

1. Sauté the Aromatics:
   Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute.
2. Cook the Chicken:
   Add the chicken to the pot and cook until slightly browned, about 4-5 minutes. You can shred the chicken beforehand or cook it whole and shred it later.
3. Build the Soup Base:
   Stir in green enchilada sauce, chicken broth, and diced green chiles. Add cumin, chili powder, salt, and black pepper. Bring the mixture to a gentle boil.
4. Simmer the Soup:
   Reduce the heat to low and let the soup simmer for 20 minutes. If you cooked the chicken whole, remove it, shred it, and return it to the pot.
5. Add Cream and Cheese:
   Stir in heavy cream and shredded cheese, mixing until the cheese melts and the soup becomes creamy. Adjust seasoning as needed.
6. Incorporate Corn:
   Add the corn kernels and cook for an additional 5 minutes, allowing all the flavors to meld together.
7. Serve:
   Ladle the soup into bowls and garnish with lime juice, chopped cilantro, and tortilla chips if desired.

Serving and Storage Tips

• Serving: Green Enchiladas Chicken Soup is best enjoyed warm. Serve it with a side of crusty bread, tortilla chips, or a light salad to complete the meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, or in the microwave. Add a splash of broth or cream to maintain the creamy consistency if needed.
• Freezing: You can freeze the soup for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes! Using rotisserie chicken is a great shortcut. Simply shred the cooked chicken and add it to the soup when combining the broth and enchilada sauce.

2. Can I make this soup dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or a plant-based cream alternative. Use a dairy-free cheese or skip the cheese entirely.

3. Can I make this soup spicier?

If you like a kick, add a diced jalapeño when sautéing the onion or increase the chili powder. You can also drizzle in some hot sauce before serving.

4. What can I substitute for green enchilada sauce?

If you don’t have green enchilada sauce, you can blend tomatillos, green chiles, garlic, and cilantro to create a homemade version. Adjust the seasoning to your taste.

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