Creamy Green Chicken Enchilada Soup Recipe
Creamy Green Chicken Enchilada Soup Recipe is warm, rich and full of bold flavor. It tastes like enchiladas but in soup form.
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 3 cups chicken broth
- 1 cup heavy cream
- 120 grams cream cheese softened
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for topping
Instructions
Heat the Oil
- Place a large pot over medium heat. Add olive oil and let it warm for one minute.
Cook the Onion
- Add chopped onion to the pot. Cook for five minutes until soft and slightly golden.
Add Garlic
- Stir in minced garlic. Cook for one minute until fragrant. Do not let it burn.
Add the Chicken
- Add shredded chicken to the pot. Stir well to combine with onion and garlic.
Pour the Sauce
- Add green enchilada sauce and chicken broth. Stir everything together until fully mixed.
Add Spices
- Sprinkle cumin and chili powder into the soup. Mix well to spread the flavor evenly.
Simmer the Soup
- Bring the soup to a gentle boil. Lower heat and simmer for 10 minutes.
Add Cream Cheese
- Add softened cream cheese in small pieces. Stir constantly until fully melted and smooth.
Pour Heavy Cream
- Add heavy cream slowly. Stir gently to make the soup rich and creamy.
Add Shredded Cheese
- Add Monterey Jack cheese. Stir until melted and smooth. Taste and adjust salt and pepper.
Rest Before Serving
- Let the soup simmer for five more minutes. Turn off heat and let it rest briefly.
Notes
- Use rotisserie chicken for quick cooking.
- Add canned corn for extra sweetness.
- Add black beans for more protein and fiber.
- Make it spicy with chopped jalapeños.
- Use half and half instead of heavy cream for lighter soup.
- Blend part of the soup for thicker texture.
- Top with avocado slices for freshness.