Green Enchiladas Chicken Soup

OUSSA


 

"Trust Me, You’ll Want to Make a Double Batch of This Incredible Soup!"

This Green Enchiladas Chicken Soup combines the zesty flavors of green enchilada sauce with tender chicken and creamy broth to create a comforting, flavorful dish. Perfect for busy weeknights or cozy weekends, this soup is so good you'll find yourself going back for seconds—or thirds!

Ingredients

For the Soup Base:

  • 2 tablespoons olive oil or butter – For sautéing.
  • 1 medium onion, diced – Adds a sweet, aromatic flavor.
  • 3 garlic cloves, minced – Brings a warm, savory touch.
  • 2.5 lbs boneless, skinless chicken breasts or thighs – Tender and flavorful, the heart of the soup.
  • 1 (28 oz) can green enchilada sauce – Provides bold, tangy flavor.
  • 24 oz chicken broth – Forms the savory base of the soup.

For Creaminess:

  • 1 cup half-and-half or heavy cream – Makes the soup rich and creamy.
  • 4 oz cream cheese, softened and cubed – Adds an extra layer of creaminess.

For Extra Flavor:

  • 4 oz green salsa (salsa verde) – Enhances the tangy, zesty flavor.
  • 1 teaspoon ground cumin – Adds warmth and depth.
  • Salt and freshly ground black pepper, to taste – Essential for balancing flavors.

Optional Garnishes:

  • Shredded cheese (Monterey Jack or cheddar) – For a cheesy finish.
  • Chopped cilantro – Adds freshness.
  • Sliced jalapeños – For extra heat.
  • Tortilla strips or crushed tortilla chips – For crunch.
  • Lime wedges – A zesty touch.

How to Make Green Enchiladas Chicken Soup

  1. Sauté the Aromatics:

    • Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
    • Add the diced onion and sauté for 3–4 minutes until softened.
    • Stir in the minced garlic and cook for another minute until fragrant.

  2. Cook the Chicken:

    • Add the chicken breasts or thighs to the pot.
    • Pour in the green enchilada sauce, chicken broth, and green salsa. Stir to combine.

  3. Simmer Until Tender:

    • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and tender.

  4. Shred the Chicken:

    • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

  5. Add the Creamy Elements:

    • Stir in the half-and-half and cream cheese. Whisk gently until the cream cheese melts completely and the soup is smooth and creamy.

  6. Season and Serve:

    • Add ground cumin, salt, and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld.
    • Ladle the soup into bowls and top with your favorite garnishes like shredded cheese, tortilla strips, and fresh cilantro.

Why You’ll Love This Recipe

  • Big Bold Flavors: The green enchilada sauce and salsa verde bring a zesty, tangy kick.
  • Rich and Creamy: The cream cheese and half-and-half make the soup luscious and satisfying.
  • Easy to Make: Simple ingredients and minimal prep make this a quick and stress-free meal.
  • Customizable: Add black beans, corn, or diced avocado for extra texture and flavor.

Pro Tips for Success

  1. Double the Batch: This soup freezes beautifully, so make extra and save it for a quick meal later.
  2. Balance the Heat: For less spice, use mild green enchilada sauce and salsa verde. For more heat, add diced jalapeños or a splash of hot sauce.
  3. Reheating: Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the soup thickens too much.
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