Green Enchiladas Chicken Soup

Description:

Green Enchiladas Chicken Soup is a creamy and flavorful dish inspired by the vibrant flavors of green enchiladas. This comforting soup combines shredded chicken, green enchilada sauce, and tangy cream cheese, making it a rich and delicious meal perfect for weeknights.

Ingredients:

• 1 lb cooked and shredded chicken (rotisserie chicken works well)
• 1 (15 oz) can green enchilada sauce
• 4 cups chicken broth
• 1 (4 oz) can diced green chilies
• 1 (8 oz) package cream cheese, softened and cubed
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small onion, diced
• Fresh cilantro, chopped (for garnish)
• Sliced jalapeños (optional, for garnish)
• Lime wedges (for serving)

Equipment:

• Large pot or Dutch oven
• Wooden spoon

Instructions:

Preparing the Base (10-15 minutes):

1. Sauté the Onion:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5-7 minutes until softened and translucent.
2. Add the Broth and Enchilada Sauce:
   • Stir in the chicken broth, green enchilada sauce, and diced green chilies. Bring the mixture to a simmer.

Adding the Chicken and Spices (10 minutes):

1. Add the Chicken and Spices:
   • Stir in the shredded chicken, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Let the soup simmer for 10 minutes to allow the flavors to meld together.

Creamy Base (5 minutes):

1. Add Cream Cheese:
   • Add the cubed cream cheese to the soup. Stir continuously until the cream cheese melts and incorporates fully into the soup, creating a smooth, creamy texture.
2. Add the Shredded Cheese:
   • Stir in the shredded Monterey Jack or cheddar cheese. Continue stirring until the cheese melts and the soup becomes creamy and rich.

Finishing Touches (5 minutes):

1. Taste and Adjust:
   • Taste the soup and adjust seasoning with more salt, pepper, or cumin if needed.
2. Garnish and Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro, sliced jalapeños (optional), and a squeeze of lime juice for added brightness.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 30-35 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 350-400
• Total Fat: 24g
  • Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 900mg
• Carbohydrates: 7g
  • Fiber: 1g
  • Sugars: 3g
• Protein: 25g

Notes:

• Chicken: Rotisserie chicken is a great shortcut for this recipe, but you can also cook chicken breasts or thighs separately and shred them.
• Low-Carb Option: This soup is naturally low in carbs, but you can omit the green chilies if desired to reduce carbs even further.

Tips:

• Make Ahead: This soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed.
• Thicken the Soup: If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the soup during the last 5 minutes of cooking.

Enjoy this rich and creamy Green Enchiladas Chicken Soup for a warm, flavorful meal that brings the best of enchilada flavors to your table!