Green Chicken Enchilada Soup is a delightful fusion of classic enchilada flavors in a comforting, creamy soup. This recipe is perfect for chilly days or when you’re
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craving something hearty and flavorful. With tender chicken, zesty green enchilada sauce, and a creamy broth, this soup is sure to become a family favorite.
Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 (28-ounce) can green enchilada sauce
- 1/2 teaspoon ground cumin
- 1 cup heavy cream
- 2 cups Monterey Jack cheese, grated
- 4 ounces cream cheese, softened
- 1/2 cup salsa verde
- 2-4 corn tortillas, halved and cut into strips
- Fresh cilantro, for garnish
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Chicken: Add the chicken breasts and chicken broth to the pot. Bring to a simmer and cook until the chicken is fully cooked and can be easily shredded with a fork, about 20-25 minutes.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the Flavors: Stir in the green enchilada sauce, ground cumin, heavy cream, cream cheese, and salsa verde. Cook, stirring often, until the cheeses are melted and the soup is creamy and well combined.
- Add the Tortillas: Stir in the corn tortilla strips and cook for a few more minutes until they soften but do not become mushy.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro.