🥣 Green Enchiladas Chicken Soup

 

Warm, Creamy, and Packed with Bold Tex-Mex Flavor

If you're a fan of bold flavors and easy, satisfying meals, this soup will win your heart from the first spoonful! Green Enchiladas Chicken Soup is inspired by the richness of Mexican cuisine and is perfect for cold evenings or a quick, delicious main dish.

📋 Ingredients

Main Ingredients:

• 2 cups cooked shredded chicken (rotisserie works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (10 oz) can green enchilada sauce
• 1 (4 oz) can diced green chilies (optional, for heat)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon paprika or chili powder
• Salt and black pepper to taste
• 4 oz cream cheese (softened)
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup heavy cream (optional)

Toppings:

• Fresh chopped cilantro
• Crushed tortilla chips
• Lime wedges

👩‍🍳 Instructions

1. In a large pot over medium heat, warm the olive oil and sauté the onion until softened.
2. Add garlic and cook for 30 seconds until fragrant.
3. Pour in enchilada sauce, chicken broth, green chilies, and stir to combine.
4. Add shredded chicken, cumin, paprika, salt, and pepper. Bring to a gentle boil.
5. Lower the heat and stir in the cream cheese until melted and smooth.
6. Add shredded cheese and optional heavy cream, stirring until creamy and well-blended.
7. Let simmer on low for 10–15 minutes. Serve hot with your favorite toppings.

💡 Extra Tips

• For extra heat, add jalapeños or hot sauce to taste.
• Add vegetables like corn or spinach for more texture and nutrients.
• To make it keto-friendly, skip the tortilla chips and reduce the onions.

🧊 Storage

• Store in the fridge for up to 4 days.
• Freezable for up to 3 months in an airtight container.
• When reheating, add a splash of broth or water to loosen the consistency.

🥄 Fin