Green Enchiladas Chicken Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts (or thighs), shredded
• 1 (15-ounce) can green enchilada sauce (mild or medium, depending on your spice preference)
• 1 (4-ounce) can diced green chilies (optional for extra heat)
• 4 cups chicken broth
• 1 (15-ounce) can white beans, drained and rinsed (like cannellini or great northern beans)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup sour cream or heavy cream
• 1 cup shredded pepper jack or cheddar cheese
• Juice of 1 lime
• Fresh cilantro, chopped for garnish
• Tortilla chips or strips, for serving
• Sliced avocado, diced tomatoes, jalapeños, and more cheese, for topping (optional)

Instructions:

1. Cook the Chicken:

• In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until softened (about 5 minutes). Add the minced garlic and sauté for another minute until fragrant.
• If using raw chicken, add the whole chicken breasts or thighs to the pot and cover with chicken broth. Bring to a simmer and cook for about 15-20 minutes, or until the chicken is fully cooked and tender. Remove the chicken, shred it with two forks, and set aside.

2. Build the Soup Base:

• To the pot, add the green enchilada sauce, green chilies (if using), cumin, chili powder, oregano, and a pinch of salt and pepper. Stir to combine.

3. Simmer:

• Stir in the beans and return the shredded chicken to the pot. Let everything simmer together for about 10 minutes to let the flavors meld.

4. Add Creaminess:

• Reduce the heat to low, then stir in the sour cream (or heavy cream) and shredded cheese. Stir until the cheese is melted and the soup is creamy and smooth. Adjust the seasoning with more salt, pepper, or lime juice to taste.

5. Serve:

• Ladle the soup into bowls and garnish with fresh cilantro, more cheese, and lime wedges. Top with tortilla chips or strips for a crunchy bite. For a heartier version, add avocado slices, diced tomatoes, or jalapeños.

Pro Tips:

• Rotisserie Chicken Option: To save time, you can use a store-bought rotisserie chicken. Shred the meat and add it in step 3.
• Thicker Soup: If you want a thicker consistency, you can blend a portion of the soup using an immersion blender before adding the chicken back.
• Add-Ins: Try adding corn or black beans for extra texture and flavor.

Conclusion:

This Green Enchiladas Chicken Soup is perfect for those nights when you want something hearty, creamy, and with just the right amount of spice. With layers of tangy green enchilada sauce, tender chicken, and creamy cheese, it’s a surefire crowd-pleaser. Serve with your favorite toppings and enjoy a warming bowl of comfort!