Description
Creamy Green Enchiladas Chicken Soup is a comforting bowl of warmth. Rich, tangy, and packed with flavor, it’s my easy weeknight favorite.
Ingredients
Scale
- Main Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (16 oz) jar salsa verde
- 1 (4 oz) can mild green chiles, undrained
- 3 cups cooked chicken, shredded
- 6 corn tortillas, torn into small pieces
- Creamy Goodness:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- Flavor Foundations:
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Lime wedges, for serving
Instructions
- Sauté the Aromatics: First things first, grab a big ol’ pot or Dutch oven. Drizzle in a bit of olive oil and get it warm over medium heat. Toss in your chopped onion and let it soften, about 5-7 minutes, until it’s translucent and smelling sweet. This is where the magic starts, hon. Then, add the minced garlic and cook for just another minute until it’s fragrant. Don’t let it burn, though! I’ve done that before, and burnt garlic just makes everything bitter, which is such a bummer.
- Build the Flavor Base: Now for the good stuff! Pour in your chicken broth, salsa verde, and canned green chiles. Give it a good stir. Add the cumin and a pinch of salt and pepper. Bring this mixture to a gentle simmer. You’ll start to smell all those wonderful Southwestern flavors melding together – honestly, it’s one of my favorite kitchen smells. This step is about developing that deep, rich base for our Creamy Green Enchiladas Chicken Soup, so let it bubble for a few minutes to let those flavors get cozy.
- Add Chicken and Tortillas: Once your broth is simmering nicely, it’s time for the stars of the show! Stir in your shredded cooked chicken. Then, add those torn corn tortillas. This is where the soup starts to thicken up and get that amazing texture. Let it simmer for about 10-15 minutes, stirring occasionally, until the tortillas have softened and started to break down, thickening the soup. It’ll look a little chunky, and that’s exactly what we want!
- Creamify the Soup: Alright, for that irresistible creaminess! Reduce the heat to low. Add your softened cream cheese, stirring constantly until it’s completely melted and smooth. Then, slowly pour in the heavy cream, stirring until everything is wonderfully combined and the soup is looking all luscious and inviting. Don’t let it boil vigorously after adding the cream, or it might separate. I learned that the hard way once, and my beautiful soup turned into a bit of a curdled mess!
- Final Seasoning and Simmer: Taste your Creamy Green Enchiladas Chicken Soup now. This is your chance to adjust the seasonings! Does it need more salt? A little more pepper? Maybe a tiny pinch more cumin? Trust your taste buds! Let the soup gently simmer on low for another 5-10 minutes, allowing all those creamy, spicy flavors to really get acquainted. It should be thick, rich, and oh-so-comforting by now.
- Garnish and Serve: Ladle your gorgeous Creamy Green Enchiladas Chicken Soup into bowls. Now for the fun part: garnishes! Sprinkle generously with fresh cilantro, a handful of shredded cheese, and a squeeze of fresh lime juice. The lime really brightens everything up! Sometimes I add a few crushed tortilla chips or a dollop of sour cream too. It should look vibrant, smell incredible, and taste like a warm, comforting hug. Enjoy every spoonful!