Green Enchiladas Chicken Soup

JERF, Keto, Paleo, Whole 30, Poultry, Soups

Source:

Ingredients

For the Soup:

1 pound (450g) boneless, skinless chicken breasts, cooked and shredded

1 onion, chopped

2 cloves garlic, minced

4 cups (1 liter) chicken broth

1 can (14 ounces) diced green chilies

2 cups (475ml) green enchilada sauce

1 teaspoon cumin

Salt and black pepper to taste

1 cup (240ml) heavy cream (or you can use sour cream or Greek yogurt for a lighter option)

1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)

2 tablespoons olive oil


For Garnish:

Sliced green onions

Chopped fresh cilantro

Sliced jalapeños (optional)

Sliced avocado (optional)

Lime wedges (optional)

Directions

Sauté Aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they’re translucent. Add the minced garlic and cook until it’s fragrant.

Combine Ingredients: Pour in the chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir well to combine.

Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes to meld the flavors.

Add Chicken: Stir in the shredded chicken and simmer until it’s heated through.

Incorporate Cream and Cheese: Add the heavy cream and shredded cheese, allowing the cheese to melt into the soup.

Adjust Seasoning: Taste and adjust seasoning with more salt or pepper, if needed.

Serve: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and any optional toppings like sliced jalapeños, avocado, or lime wedges.

Notes

This soup offers the delicious flavors of green enchiladas in a comforting and easy-to-make format. It’s a perfect choice for a satisfying dinner or a comforting meal on a cold day. Enjoy!