A zesty and comforting soup loaded with tender chicken, creamy green enchilada sauce, and just the right amount of spice. This hearty recipe is perfect for cozy nights and can be easily customized with your favorite toppings!
Ingredients:
For the Soup Base:
1 tablespoon olive oil – for sautéing the aromatics
1 medium onion, diced – adds a sweet, savory flavor
2 garlic cloves, minced – for a burst of aroma and depth
1 pound cooked chicken, shredded or diced (rotisserie chicken works wonderfully)
1 (28 oz) can green enchilada sauce – the heart of the soup’s zesty flavor
4 cups chicken broth – homemade or store-bought
1 (4 oz) can diced green chiles (mild or hot, based on preference)
1 teaspoon ground cumin – for a warm, earthy flavor
1/2 teaspoon smoked paprika (optional) – for a subtle smoky kick
1/2 teaspoon chili powder (optional) – adds heat and spice
Optional Add-ins:
1 (15 oz) can black beans, drained and rinsed – for added protein and heartiness
1 cup frozen corn – for a pop of sweetness and color
For the Creamy Finish:
1 cup heavy cream or half-and-half – makes the soup rich and velvety
1 cup shredded cheddar or Monterey Jack cheese – melts into the soup for a creamy, cheesy finish
Seasonings:
Salt and black pepper, to taste
Optional Toppings:
Sour cream
Tortilla strips or crushed tortilla chips
Extra shredded cheese
Diced avocado
Fresh cilantro
Lime wedges
Instructions:
Step 1: Sauté Aromatics
