Description
A cozy, flavorful soup packed with creamy textures, zesty green enchilada sauce, and tender shredded chicken. Perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 can (4 oz) canned green chiles, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- Fresh cilantro (optional, for garnish)
Instructions
- Heat a large pot over medium heat. Add 1 tablespoon of butter or olive oil, and sauté the garlic powder and onion powder for 30 seconds.
- Pour in the chicken broth and green enchilada sauce. Stir to combine, and bring to a simmer.
- Stir in the shredded chicken and canned green chiles. Let it simmer for 5 minutes.
- Reduce the heat to low. Whisk in the softened cream cheese and sour cream until smooth, about 2-3 minutes.
- Add the cumin, smoked paprika, and a pinch of salt and pepper. Stir in the shredded cheese, and let the soup simmer for 10 minutes.
- Ladle the soup into bowls, and top with fresh cilantro, extra shredded cheese, or a dollop of sour cream. Serve with tortilla chips for dipping.
Notes
[‘Use softened cream cheese for easier blending.’, ‘Keep the heat low after adding dairy to avoid curdling.’, ‘Taste and adjust spices to your preference.’, ‘Add toppings like crushed tortilla chips, diced avocado, or a squeeze of lime for extra flavor.’, ‘For a thicker soup, stir in a cornstarch slurry during the last 5 minutes of simmering.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 22
- Carbohydrates: 12
- Fiber: 2
- Protein: 20
Keywords: Creamy soup, Green enchilada soup, Chicken soup, Comfort food, Easy dinner, Mexican soup