Description
Creamy Green Enchiladas Chicken Soup: A comforting, crowd-pleasing dish made with chicken, green enchilada sauce, and creamy goodness.
Ingredients
Scale
- 2 tablespoons (30ml) olive oil
- 1 large onion, diced (about 1½ cups)
- 4 garlic cloves, minced
- 1½ pounds (680g) boneless, skinless chicken breasts
- 4 cups (960ml) chicken broth
- 2 cans (15oz/425g each) green enchilada sauce
- 2 cans (4oz/113g each) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (15oz/425g) white beans, drained and rinsed
- 1 cup (240ml) heavy cream
- 8oz (225g) cream cheese, softened
- 1 cup (113g) shredded Monterey Jack cheese
- ¼ cup (4g) fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Step 2: Add the whole chicken breasts to the pot along with the chicken broth, green enchilada sauce, diced green chiles, cumin, and oregano. Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Cover and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Step 3: Remove the chicken from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces while it’s still warm—this is when it shreds most easily. Return the shredded chicken to the pot along with the drained and rinsed white beans.
- Step 4: Reduce the heat to low before adding the heavy cream. Stir gently to incorporate. Add the softened cream cheese in small chunks, whisking constantly until it’s completely melted and the soup has a smooth, creamy consistency. This gradual addition prevents clumps and ensures a velvety texture in your Creamy Green Enchiladas Chicken Soup.
- Step 5: Stir in the shredded Monterey Jack cheese, allowing it to melt completely into the soup. Add the fresh lime juice and chopped cilantro, reserving some cilantro for garnish. Simmer for an additional 5 minutes to allow the flavors to meld together perfectly.
- Step 6: Taste and adjust seasonings as needed, adding salt, pepper, or additional lime juice to brighten the flavors. Serve your Creamy Green Enchiladas Chicken Soup hot, garnished with extra cilantro, avocado slices, a dollop of sour cream, or crushed tortilla chips for added texture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg