Here’s a comforting and rich recipe for Creamy & Velvety Green Enchilada Chicken Soup — perfect for cozy nights or family dinners.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can (15 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Creamy Texture:
- 1 block (8 oz) cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese (or cheddar for extra sharpness)
For Toppings (Optional but Highly Recommended):
- Fresh cilantro, chopped
- Sliced avocado
- Crumbled tortilla chips
- Shredded cheese
- Lime wedges
Instructions
1. Sauté the Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onions and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Build the Soup Base:
- Add the shredded chicken, green enchilada sauce, green chilies, and chicken broth.
- Stir in cumin, chili powder, paprika, salt, and pepper.
- Bring to a simmer and cook for 10-15 minutes to allow the flavors to blend.
3. Add the Creamy Goodness:
- Lower the heat to medium-low. Add the softened cream cheese cubes, stirring until fully melted and smooth.
- Pour in the heavy cream and stir to combine.
- Add shredded Monterey Jack cheese and stir until melted, creating a rich, velvety texture.
4. Serve:
- Ladle the soup into bowls and top with your favorite garnishes: cilantro, avocado slices, tortilla chips, and a squeeze of lime for extra brightness.
Pro Tip:
For a spicier kick, add diced jalapeños or a few dashes of hot sauce to the soup.
This Creamy & Velvety Green Enchilada Chicken Soup is the ultimate comfort meal — bold, flavorful, and oh-so-satisfying. Enjoy!