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Creamy Green Enchiladas Chicken Soup Recipe

  • Author: Sophia

Ingredients

Scale

    • For the Chicken & Base:

        • 1.5 – 2 lbs boneless, skinless chicken breasts or thighs (or about 3–4 cups shredded rotisserie chicken for a shortcut)

        • 1 tablespoon olive oil

        • 1 large yellow onion, finely chopped (about 1.5 cups)

        • 3–4 cloves garlic, minced (or 1 teaspoon garlic powder)

        • 1–2 jalapeños, finely minced (seeds removed for less heat, optional for extra spice)

        • 2 cans (10 oz / 280g each) green enchilada sauce (mild, medium, or hot, to your preference)

        • 1 can (4 oz / 113g) diced green chiles, undrained (mild)

        • 4 cups (32 oz / 950ml) low-sodium chicken broth

    • For Creaminess & Flavor Boost:

        • 4 oz (1/2 block) cream cheese, softened and cut into cubes

        • 1/2 cup heavy cream (or half-and-half for a lighter version)

        • 1 teaspoon ground cumin

        • 1/2 teaspoon dried oregano (preferably Mexican oregano)

        • 1/4 teaspoon chili powder (optional, for a touch more depth)

        • Salt and freshly ground black pepper to taste

        • Juice of 1/2 – 1 lime, freshly squeezed

    • The Add-Ins:

        • 1 can (15 oz / 425g) sweet corn, drained (or 1.5 cups frozen corn)

        • 1 can (15 oz / 425g) black beans or pinto beans, rinsed and drained (optional, but recommended)

        • 1/2 cup fresh cilantro, chopped (plus more for garnish)

    • Optional Toppings for Serving:

        • Shredded Monterey Jack cheese, Cheddar cheese, or a Mexican blend

        • Crushed tortilla chips or crispy tortilla strips

        • Sour cream or plain Greek yogurt

        • Diced avocado

        • Extra chopped cilantro

        • Sliced jalapeños (fresh or pickled)

        • Hot sauce

Instructions

    1. Prepare the Chicken (if using raw):

        • If using raw chicken, season it lightly with salt and pepper.

        • In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium-high heat.

        • Add the chicken breasts or thighs and sear for 3-4 minutes per side, until lightly browned. The chicken does not need to be cooked through at this stage.

        • Remove the chicken from the pot and set aside on a plate.

        • (If using rotisserie chicken, skip this step and add shredded chicken in Step 5).

    1. Sauté Aromatics:

        • To the same pot (add a little more oil if needed), add the chopped onion and optional minced jalapeño. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.

        • Add the minced garlic and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic.

    1. Build the Flavor Base:

        • Stir in the ground cumin, dried oregano, and optional chili powder. Cook for 1 minute more, stirring constantly, to toast the spices and release their aroma.

        • Pour in the green enchilada sauce and the undrained diced green chiles. Stir well, scraping up any browned bits from the bottom of the pot (this is flavor!).

        • Add the chicken broth and bring the mixture to a gentle simmer.

    1. Cook the Chicken (if using raw):

        • Return the seared chicken breasts/thighs to the pot. Ensure they are mostly submerged in the liquid.

        • Reduce the heat to low, cover the pot, and let the soup simmer gently for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F / 74°C).

    1. Shred the Chicken & Add Corn/Beans:

        • Carefully remove the cooked chicken from the pot and place it on a clean cutting board.

        • Using two forks, shred the chicken into bite-sized pieces.

        • Return the shredded chicken to the soup.

        • (If using rotisserie chicken, add the shredded rotisserie chicken to the pot now).

        • Stir in the drained corn and rinsed/drained black beans (if using). Let the soup simmer for another 5 minutes to heat these ingredients through.

    1. Create the Creaminess:

        • Reduce the heat to very low.

        • In a small bowl, whisk a ladleful of the hot soup broth into the softened cream cheese cubes until smooth. This tempers the cream cheese and helps prevent it from clumping when added to the soup.

        • Pour the cream cheese mixture into the soup and stir until fully incorporated and the soup is smooth.

        • Slowly stir in the heavy cream (or half-and-half). Allow the soup to heat through gently, but do not let it come to a rolling boil after adding the dairy, as this can cause curdling.

    1. Finish and Season:

        • Stir in the chopped fresh cilantro and the fresh lime juice.

        • Taste the soup and adjust seasonings. Add salt and freshly ground black pepper as needed. You might want more lime juice for brightness or a pinch more cumin.

    1. Serve Hot:

        • Ladle the Creamy Green Enchiladas Chicken Soup into bowls.

        • Garnish generously with your favorite toppings like shredded cheese, tortilla strips, a dollop of sour cream, diced avocado, and extra cilantro.

Nutrition

  • Serving Size: one normal portion
  • Calories: 400-600

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Find it online: https://vintagecooks.com/creamy-green-enchiladas-chicken-soup-recipe/