Step-by-Step Instructions:
- Sauté the Vegetables: Begin by heating oil in a large pot. Add chopped onions and cook until softened. Stir in garlic and diced green chilies, and cook for another minute.
- Add the Chicken and Enchilada Sauce: Stir in shredded chicken, green enchilada sauce, and chicken broth. Season with cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
- Create the Creamy Base: Lower the heat and stir in cream cheese or heavy cream until fully melted and incorporated, making the soup creamy and rich.
- Serve with Toppings: Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, and crushed tortilla chips. You can also add fresh avocado or a squeeze of lime for a refreshing finish.
Tips for Success:
- Spice Level: Adjust the level of heat by adding more or fewer green chilies or chili powder based on your preference.
- Make It Ahead: This soup tastes even better the next day, as the flavors meld together. It’s perfect for meal prep.
- Toppings: Customize with your favorite toppings like diced avocado, jalapeños, or hot sauce for extra heat.
Nutritional Information (per serving):
- Calories: 350
- Protein: 25g
- Carbohydrates: 15g
- Fat: 22g
- Fiber: 2g
Conclusion:
This Green Enchiladas Chicken Soup is a warm, satisfying meal that brings together the best of Mexican flavors in a creamy, comforting dish. Perfect for weeknight dinners, meal prep, or even feeding a crowd, this soup is sure to be a hit with your family and friends. Adjust the spice level to your liking, and don’t forget to load it up with your favorite toppings for a personalized touch!
