Description
Craving Creamy Green Enchiladas Chicken Soup? This recipe is a warm hug in a bowl, with roasted chiles and tender chicken. Perfect for busy nights!
Ingredients
Scale
- Base Ingredients:
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups low-sodium chicken broth
- 1 (28 oz) can green enchilada sauce
- 8 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 (4 oz) can diced green chiles (fire-roasted preferred)
- Flavor Boosters:
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp)
- Garnish & Toppings:
- Fresh cilantro, chopped
- Shredded Monterey Jack or cheddar cheese
- Tortilla strips or crushed tortilla chips
- Avocado slices
- Sour cream or Greek yogurt (optional)
- Optional Extras:
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1 jalapeño, seeded and minced (for extra heat)
Instructions
- Sauté Aromatics & Brown Chicken:: Okay, first things first, grab a nice big pot or Dutch oven. Drizzle in a little olive oil, then toss in your chopped onion. Let it get soft and translucent, about 5-7 minutes. Oh, the smell of sautéing onion is just the best, right? Next, add your minced garlic and let it cook for just a minute until fragrant. Don’t let it burn, or your Creamy Green Enchiladas Chicken Soup will taste bitter, and we don’t want that! Push the onion and garlic to the side, then add your chicken breasts. Let them brown a bit on each side; this really locks in flavor, even if they’re not fully cooked through yet.
- Simmer & Shred for Creamy Green Enchiladas Chicken Soup:: Pour in your chicken broth and green enchilada sauce. Stir in the diced green chiles, cumin, and chili powder. Bring that whole glorious concoction to a gentle simmer. Pop a lid on and let it cook for about 15-20 minutes, or until your chicken is cooked through and super tender. This is where the magic really starts to happen, and your kitchen will smell incredible. Carefully remove the chicken from the pot and, once it’s cool enough to handle, shred it using two forks. I always make sure to get it nice and finely shredded for that perfect texture in the soup. Return all that lovely shredded chicken back to the pot.
- Add Creaminess & Flavor:: Now for the good stuff! Reduce the heat to low. Add your softened cream cheese, cut into cubes, and the heavy cream. Stir, stir, stir until the cream cheese is completely melted and everything is smooth and beautifully creamy. This is the part where you really see your Creamy Green Enchiladas Chicken Soup transform into something truly luscious. Taste it here, hon! Season with salt and pepper to your liking. I find I always add a bit more salt than I initially think, but that’s just me. Don’t forget that squeeze of fresh lime juice at the end; it brightens everything up so wonderfully.
- Serve Your Creamy Green Enchiladas Chicken Soup:: Ladle generous portions of the warm Creamy Green Enchiladas Chicken Soup into bowls. This is where you get to personalize it! I love a good sprinkle of fresh cilantro, some shredded Monterey Jack or cheddar cheese, and a few crispy tortilla strips. Sometimes I’ll even add a dollop of sour cream or a slice of avocado. My kids like crushed tortilla chips, which, honestly, is a genius move. Make it your own, that’s the fun part!
- Garnish & Enjoy:: Don’t forget those finishing touches! A sprinkle of fresh cilantro is a must for me, it adds such a burst of freshness. Shredded cheese, maybe some avocado slices, and those crunchy tortilla strips really elevate the experience. Sometimes I’ll even toast up some corn tortillas until they’re crispy and break them over the top. It’s those little things that make this Creamy Green Enchiladas Chicken Soup feel extra special, like a restaurant meal but way better because you made it!
- Make it Your Own:: Feel free to experiment with your Creamy Green Enchiladas Chicken Soup! If you like a bit more heat, a diced jalapeño or a pinch of cayenne pepper would be fantastic. Want more veggies? Stir in some corn or black beans during the last few minutes of simmering. I’ve even added a can of drained fire-roasted tomatoes before, and it was pretty tasty. This recipe is really forgiving and adaptable, so play around and find what you love. Just remember to taste as you go!