Step-by-Step Instructions:
1. Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
2. Add the Base Flavors
Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir in the cumin, chili powder, and paprika for that smoky, spiced kick. Bring the mixture to a simmer.
3. Incorporate the Chicken
Add the shredded chicken to the pot, stirring well to combine. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
4. Make It Creamy
Lower the heat and stir in the softened cream cheese. Use a whisk or spoon to ensure it melts smoothly into the soup. Once fully incorporated, add the heavy cream and shredded Monterey Jack cheese. Stir until the cheese melts and the soup is creamy.
5. Season to Taste
Taste your soup and adjust the seasoning with salt and pepper as needed. If you like a bit more heat, consider adding a pinch of cayenne or a splash of hot sauce.
6. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes. Fresh cilantro, diced avocado, crispy tortilla strips, and a squeeze of lime juice take this soup to the next level.
Tips for Success
- Make it ahead: The flavors in this soup only get better with time. Prepare it a day ahead for an even tastier meal.
- Use what you have: Don’t have cooked chicken on hand? Sear chicken breasts in the pot before sautéing the onions, then shred them after they’re cooked.
- Adjust the spice level: If you prefer a milder soup, use mild enchilada sauce and skip the chili powder. For extra heat, add diced jalapeños or a splash of hot sauce.
Perfect Pairings
Serve Green Enchiladas Chicken Soup with warm cornbread, a side of tortilla chips, or a simple green salad for a complete meal. A cold margarita or a glass of iced tea makes the perfect accompaniment.
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