Green Chicken Enchilada Soup

 Green Chicken Enchilada Soup is a hearty and flavorful dish that combines the zesty flavors of green enchilada sauce with tender chicken and creamy soup. Here's how to make it:

---

Ingredients:

2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 lb boneless, skinless chicken breasts or thighs (shredded after cooking)

1 can (15 oz) green enchilada sauce

1 can (4 oz) diced green chilies

4 cups chicken broth

1 cup heavy cream or half-and-half

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika (optional)

1/2 cup sour cream (for added creaminess)

1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)

1 can (15 oz) black beans, drained and rinsed (optional)

1 cup frozen or canned corn, drained

Salt and pepper, to taste

Toppings (Optional):

Tortilla strips or crushed tortilla chips

Diced avocado

Shredded cheese

Chopped cilantro

Lime wedges

---

Instructions:

1. Sauté the Aromatics:

1. Heat olive oil in a large pot over medium heat.

2. Add the diced onion and cook until translucent, about 4-5 minutes.

3. Stir in the garlic and cook for another minute until fragrant.

2. Cook the Chicken:

1. Add the chicken breasts or thighs to the pot.

2. Pour in the green enchilada sauce, diced green chilies, and chicken broth.

3. Season with cumin, chili powder, smoked paprika, salt, and pepper.

4. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is fully cooked.

3. Shred the Chicken:

1. Remove the chicken from the pot and shred it with two forks.

2. Return the shredded chicken to the pot.

4. Add the Creaminess:

1. Stir in the heavy cream or half-and-half and the sour cream.

2. Mix in the cheese, black beans, and corn. Stir until the cheese is melted and the soup is heated through.

5. Taste and Adjust:

1. Taste the soup and adjust the seasoning as needed.

6. Serve and Garnish:

1. Ladle the soup into bowls and top with your favorite garnishes like tortilla strips, avocado, cilantro, or lime juice.

---

Tips:

Use rotisserie chicken for a quicker version of this soup.

Adjust the spice level by using mild or spicy enchilada sauce and adding extra green chilies if desired.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

This soup is creamy, tangy, and packed with Tex-Mex flavors—perfect for a cozy meal!