Step 1: Sauté Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and sauté for 5 minutes, or until softened.
- Stir in the garlic and cook for another 1 minute, until fragrant.
Step 2: Build the Soup Base
- Add the green enchilada sauce, chicken broth, green chiles, cumin, smoked paprika, and chili powder to the pot. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low.
Step 3: Add Chicken and Veggies
- Stir in the shredded chicken, black beans, and corn (if using).
- Simmer the soup for 15–20 minutes, allowing the flavors to meld together.
Step 4: Make It Creamy
- Stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning with salt and black pepper as needed.
Step 5: Serve
- Ladle the soup into bowls and top with your favorite garnishes, such as tortilla strips, sour cream, or cilantro.
- Serve with a lime wedge for a tangy finish.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of enchilada sauce, cream, and cheese creates a luscious, velvety soup.
- Hearty and Filling: Packed with protein, beans, and corn, it’s a satisfying meal on its own.
- Customizable: Adjust the spice level and toppings to suit your taste.
Pro Tips for Success
- Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken.
- Thicker Soup: For a thicker consistency, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during simmering.
- Low-Carb Option: Skip the beans and corn, and load up on extra chicken and cheese.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in portions without the cream for up to 3 months. Add the cream when reheating.
- Reheat: Warm on the stovetop or microwave, stirring occasionally.
This Green Chicken Enchilada Soup is an easy, flavorful dish that combines the best of Tex-Mex comfort food. It's sure to become a family favorite! 🌶️🍲✨