Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes, or until the onion becomes soft and translucent.
Stir in the minced garlic and cook for 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.
Step 2: Build the Flavorful Base
Add the shredded or diced chicken to the pot and stir to combine with the onion and garlic.
Pour in the green enchilada sauce, chicken broth, and diced green chiles. Mix everything together.
Stir in the ground cumin, smoked paprika (if using), and chili powder (if using). These spices deepen the flavor of the soup.
Step 3: Simmer the Soup
Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer.
If adding black beans or corn, stir them in now. Allow the soup to simmer for 15-20 minutes, stirring occasionally to meld the flavors.
Step 4: Add the Creamy Ingredients
Reduce the heat to low and stir in the heavy cream or half-and-half. Let the soup warm through for 2-3 minutes, but do not allow it to boil, as the cream may curdle.
Add the shredded cheese a little at a time, stirring continuously until melted and fully incorporated.
Step 5: Adjust Seasonings
Taste the soup and adjust with salt and black pepper as needed.
If the soup is too thick, add a splash of chicken broth to reach your desired consistency.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with your favorite toppings.
Suggestions include a dollop of sour cream, crushed tortilla strips, extra cheese, diced avocado, fresh cilantro, and a squeeze of lime juice for a bright, tangy finish.
Tips for Success:
Chicken Shortcut: Rotisserie chicken saves time and adds flavor. You can also use leftover roasted or grilled chicken.
Thicker Soup: For a heartier consistency, blend a portion of the soup with an immersion blender before adding the cream.
Adjust Spice Levels: Control the heat by choosing mild or hot green chiles and adjusting the chili powder.
Make It Your Own: Add diced zucchini, bell peppers, or even cooked rice for extra texture and nutrition.
Storage and Reheating:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Allow the soup to cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Reheat: Warm on low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much during storage.
Yield: Serves 6
This Creamy Green Chicken Enchilada Soup is a delightful fusion of creamy comfort and zesty enchilada flavors. It’s sure to become a weeknight favorite or a cozy dish for entertaining. Let me know if you’d like a printable version or more ideas to customize this recipe! 😊
