Green Chile Chicken Enchilada Soup
Green Chile Chicken Enchilada Soup is a deliciously comforting dish that will warm your heart and satisfy your cravings. Tender chicken is simmered in a creamy, zesty broth enriched with green chilies and topped with gooey cheddar cheese. This easy-to-make soup is perfect for busy weeknights or cozy family gatherings, transforming any meal into a fiesta in a bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 (4 oz) cans diced green chilies
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 cup shredded cheddar cheese
Instructions
- Cook the Chicken: In a large pot, cover chicken breasts with chicken broth. Bring to a gentle boil and cook for 15-20 minutes until tender.
- Shred the Chicken: Remove the chicken from the pot and shred using two forks. Set aside.
- Sauté Onions and Garlic: In the same pot, add chopped onions and minced garlic. Sauté over medium heat for about 5 minutes until translucent.
- Combine Ingredients: Return shredded chicken to the pot along with green chilies, cumin, and heavy cream. Stir well.
- Simmer: Allow to simmer on low heat for 10 minutes for flavors to meld.
- Serve: Ladle into bowls, top with shredded cheddar cheese, and optional cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 840mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: - For added spice, include jalapeños or chili powder. - Swap chicken for turkey or use beans for a vegetarian option. - Use low-fat cream for a lighter version.