Description
This Creamy Green Enchiladas Chicken Soup is a comforting and flavorful dish that brings together tender shredded chicken, green enchilada sauce, and a creamy broth enriched with half-and-half. Enhanced with spices like cumin and paprika, and packed with hearty corn and black beans, this soup offers a harmonious blend of Mexican-inspired flavors. Perfect for a cozy meal, it’s garnished with fresh cilantro, melted cheese, tortilla strips, and lime wedges for an added zest.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 2 cups chicken broth
- 1 cup green enchilada sauce
- 2 cups half-and-half cream
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
Add-ins
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, rinsed and drained
Toppings and Garnishes
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped, for garnish
- Tortilla strips or chips, for serving
- Lime wedges, for serving
Instructions
- Sauté onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Combine chicken and liquids: Add the shredded chicken to the pot and pour in the chicken broth, green enchilada sauce, and half-and-half cream. Stir well to combine all ingredients evenly.
- Add seasonings and chilies: Add the diced green chilies, ground cumin, paprika, salt, and pepper. Stir to mix all the spices thoroughly into the soup base.
- Simmer the soup: Bring the mixture to a gentle simmer over medium heat, then reduce heat to low. Let the soup cook for about 10-15 minutes, stirring occasionally to prevent sticking and ensure flavors meld.
- Add corn and beans: Stir in the corn kernels and black beans, cooking for an additional 5 minutes to heat through and blend flavors.
- Melt cheese: Add the shredded cheese to the soup and stir continuously until fully melted and the soup becomes smooth and creamy.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed to suit your preference.
- Serve: Ladle the hot soup into bowls, garnish with fresh chopped cilantro, and serve with tortilla strips or chips and lime wedges on the side for added crunch and zing.
Notes
- Use rotisserie or leftover cooked chicken for convenience.
- Adjust the green enchilada sauce quantity for more or less spice.
- Half-and-half can be substituted with heavy cream or whole milk for variation in richness.
- For a thicker soup, let it simmer uncovered to reduce more.
- Can be made ahead and reheated gently to preserve creaminess.
- Serve with avocado slices or sour cream for extra creaminess.
