Description
Comforting Mexican green enchiladas chicken soup delivers a zesty symphony of flavors dancing through each spoonful. Hearty ingredients blend seamlessly, creating a soul-warming dish you’ll savor from first bite to last.
Ingredients
Scale
Main Protein:
- 2 cups (473 ml) cooked, shredded chicken
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce/113 grams) can diced green chilies
Liquid and Dairy Ingredients:
- 1 (15-ounce/425 grams) can green enchilada sauce
- 4 cups (946 ml) chicken broth
- 1 cup (237 ml) heavy cream
- 1 cup shredded Monterey Jack cheese
Oils and Spices:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
Optional Toppings:
- Tortilla strips
- Sour cream
- Avocado
- Chopped cilantro
- Lime wedges
Instructions
- Warm a spacious cooking vessel over moderate flame, introducing olive oil to create a foundation for flavor development.
- Gently sauté diced onions until they transform into a translucent, softened state, releasing their aromatic essence.
- Incorporate minced garlic and allow it to dance briefly in the oil, awakening its pungent characteristics without burning.
- Pour green enchilada sauce, chicken broth, and diced green chilies into the pot, creating a vibrant liquid landscape.
- Sprinkle cumin, chili powder, salt, and pepper, whisking these seasonings to distribute their robust flavors evenly throughout the liquid.
- Introduce shredded chicken into the simmering mixture, allowing the proteins to meld with the surrounding liquid and absorb the complex seasoning profile.
- Allow the concoction to gently bubble and integrate, developing depth and richness for approximately 10-15 minutes.
- Reduce heat to a gentle warmth and slowly incorporate heavy cream, creating a luxurious silky texture.
- Gradually fold in Monterey Jack cheese, stirring continuously until each strand melts completely, transforming the soup into a creamy, velvety composition.
- Transfer the steaming liquid into serving vessels, garnishing with crisp tortilla strips, dollops of sour cream, fresh avocado chunks, fragrant cilantro, and a zesty lime wedge.
Notes
- Customize the chicken by using rotisserie for a time-saving shortcut or poaching fresh chicken breasts for maximum flavor control.
- Enhance soup’s thickness by whisking cornstarch with a little cold broth before adding to create a perfectly silky texture without lumps.
- Transform this recipe into a lighter version by substituting heavy cream with Greek yogurt or coconut milk for lower-calorie alternatives that maintain creamy consistency.
- Elevate spice levels by roasting green chilies beforehand or adding jalapeños for adventurous heat-seekers who enjoy a more intense flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 100 mg