Creamy Green Enchiladas Chicken Soup
A cozy and hearty chicken soup with a creamy base and vibrant flavors, perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups shredded chicken (preferably rotisserie)
- 4 cups chicken broth
- 1 cup cream (heavy cream or half-and-half)
- 1 can green chilies
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips (for serving)
- Fresh cilantro (for garnish)
Instructions
- Sauté the aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
- Combine the chicken and broth: Add the shredded chicken, chicken broth, cream, green chilies, corn, diced tomatoes, cumin, salt, and pepper to the pot. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a simmer, reducing the heat to low. Let it cook for about 20 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning: After simmering, taste the soup and adjust seasoning if necessary, adding more salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls and serve hot with tortilla chips on the side. Garnish with fresh cilantro for a burst of flavor.
Notes
For a thicker soup, let it simmer longer or add a cornstarch slurry. Use high-quality chicken broth for better flavor.