Description
Make this hearty Creamy Green Enchiladas Chicken Soup. It’s full of tender chicken, zesty green chile, and a rich, creamy broth. So comforting!
Ingredients
Scale
- Main Ingredients:
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (4 oz) cans diced green chiles, undrained
- 3 cups cooked chicken, shredded
- 8 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- Flavor Boosters:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Garnish & Toppings:
- Fresh cilantro, chopped
- Diced avocado
- Sour cream or Greek yogurt
- Shredded Monterey Jack or cheddar cheese
- Crushed tortilla chips or strips
- Optional Extras:
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup canned corn, drained
- Lime wedges for serving
Instructions
- Sauté Aromatics: Grab a big pot or Dutch oven, drizzle in a bit of oil, and get it hot over medium heat. Toss in your chopped onion and let it soften up, about 5-7 minutes. You want them translucent, not browned, giving off that sweet, earthy smell. Then, add your minced garlic and let it cook for another minute until it’s fragrant. Honestly, this is where the whole kitchen starts to smell amazing, and I always take a deep breath; it’s just so comforting!
- Build the Flavor Base: Sprinkle in your cumin and chili powder. Stir it around for about 30 seconds, letting those spices toast in the pot. This step is crucial for really waking up their flavors. I once rushed this, and the soup felt a little flat later. Then, pour in your chicken broth, give it a good stir, and bring it to a simmer. You’ll see the color deepen, and the aroma will shift to something richer, more inviting. Don’t be afraid to scrape up any bits from the bottom!
- Add the Green Chiles and Chicken: Once the broth is simmering gently, stir in your diced green chiles and shredded cooked chicken. Let it all warm through together for about 5 minutes. This is where the soup really starts to feel like a meal. The chicken soaks up some of that seasoned broth, and the green chiles release their zesty goodness. I often taste it here to see if it needs a little salt, because, you know, every broth is different.
- The Creamy Magic Happens: Now for the creamy part! Reduce the heat to low. Add your softened cream cheese, cut into cubes, and your heavy cream. Stir continuously until the cream cheese is completely melted and the soup is smooth and creamy. This takes a few minutes, so be patient; don’t crank the heat, or your cream might curdle. I learned that the hard way once, oops! It’ll go from watery to wonderfully thick right before your eyes.
- Season and Simmer: Once it’s all creamy, give the Creamy Green Enchiladas Chicken Soup a good stir and let it gently simmer for another 5-10 minutes. This allows all those flavors to really meld together. Taste it again, adjust your salt and pepper as needed. Maybe a little more chili powder if you’re feeling feisty, or a pinch of salt if it feels like it’s missing something. You’re the chef, hon!
- Serve It Up: Ladle your gorgeous, creamy soup into bowls. This is my favorite part, honestly! The soup should be thick, fragrant, and a beautiful pale green. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, some avocado slices, and maybe a sprinkle of shredded cheese or crushed tortilla chips. It’s ready for devouring, and trust me, it’s going to be a hit!