Description
Mexican Green Enchiladas Chicken Soup offers a hearty fusion of traditional flavors and comforting warmth. Creamy textures and zesty green chile sauce blend seamlessly, inviting you to savor each spoonful of this authentic culinary experience.
Ingredients
Scale
- 2 cups (473 ml/16 oz) cooked, shredded chicken
- 4 cups (946 ml/32 oz) chicken broth
- 1 cup (237 ml/8 oz) heavy cream
- 1 cup (237 ml/8 oz) shredded monterey jack cheese
- 1 (15 oz/425 g) can green enchilada sauce
- 1 (4 oz/113 g) can diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- Tortilla strips
- Sour cream
- Avocado
- Chopped cilantro
- Lime wedges
Instructions
- Prepare Base: Heat a large pot with olive oil, sautéing onions until translucent and softened, then add minced garlic and toast briefly without burning.
- Build Liquid Foundation: Pour green enchilada sauce, chicken broth, and diced green chilies into the pot, whisking in cumin, chili powder, salt, and pepper to create a robust flavor profile.
- Integrate Protein: Add shredded chicken to the simmering mixture, allowing it to absorb seasonings and meld with the liquid for 10-15 minutes.
- Enrich Texture: Reduce heat and gently incorporate heavy cream, then gradually fold in Monterey Jack cheese, stirring until completely melted and creating a smooth, creamy consistency.
- Serve and Embellish: Ladle the soup into bowls, topping with crisp tortilla strips, sour cream, avocado chunks, fresh cilantro, and a lime wedge for a vibrant and textural finish.
Notes
- Prevent Garlic Burning: Sauté garlic quickly over moderate heat to release flavor without scorching, which can create a bitter taste.
- Cheese Melting Technique: Add cheese gradually and stir constantly to ensure smooth integration and prevent clumping or separation.
- Customize Heat Level: Adjust chili powder and green chilies quantity to control spiciness according to personal preference.
- Low-Carb Adaptation: Replace tortilla strips with crispy baked cheese crisps or crushed pork rinds for a keto-friendly alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg