Creamy Chicken Enchilada Soup
Whether you are looking for a hearty lunch or a warm comfort food, this soup brings just the right amount of flavor and spice to satisfy all occasions!
Ain’t nobody got time for that! When it comes to a great soup, I often find that the longer the soup simmers, typically the better the flavor, which is why I often reserve this work of art for a lazy Sunday afternoon. Having some leftover ingredients in my fridge one weeknight, I decided to try my hand at a quicker version. While it is still nice to let this soup simmer for a few minutes, by using the can of green chilis and a healthy amount of seasoning, the time needed to infuse flavors is cut way down, and this came together in under 30 minutes, tasting like it had been simmering for hours!
Choose your fire! One of the many reasons I love Mexican style cooking is that it is so versatile with spice levels. Because I wasn’t sure how the seeds would spice things up (I kept my jalapeno seeds in), I left room for margin when adding the cheese. As I was incorporating the cream and cheddar, I added the pepper jack cheese in a bit at a time, tasting constantly. If you are a spice lover like myself, alter the amount of jalapenos (or other pepper of choice), or level of cheeses to create more heat. The same holds true if not, and you can use solely green peppers and cheddar cheese-both resulting in similar and equally delicious flavors!
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Creamy Chicken Enchilada Soup
Equipment
- Kitchen knife
- Stock Pot w/lid
Ingredients
- 1 cup Shredded Chicken
- 1 tbsp Olive Oil
- 1/2 medium Onion
- 2 cloves Garlic
- 1/2 medium Green Pepper
- 4 slices Jalapeno alter according to spice preference
- 1/2 tbsp Cumin
- 1/2 tsp Chili Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Italian Seasoning
- 4 oz Can of Green Chilis
- 2 medium Tomatoes
- 3/4 cup Vegetable Stock could use chicken
- 2 tsp Fresh Cilantro
- 1/4 cup Shredded Cheddar Cheese
- 1/4 cup Shredded Pepper Jack Cheese
- 1/2 cup Heavy Whipping Cream
- Salt and Pepper to taste
- Avocado optional for serving
- Sour Cream optional for serving
Instructions
- In stock pot, heat oil and add chopped onions and green pepper and cook until slightly tender. Add in minced garlic and cook until fragrant.
- Being careful to use gloves with seeds, add in chopped jalapeno and dried ingredients (cumin, chili powder, onion powder, Italian seasoning, salt and pepper), and stir until it starts to thicken.
- Pour in the stock, can of green chilis (undrained), and diced tomatoes, and placing lid on, allow to simmer for about 10 minutes, giving the flavors time to meld together, tasting and adjusting seasoning to preference.
- Add heavy whipping cream, half of the cilantro and both cheeses and turning the heat to low, allow to simmer until thickened, roughly another 10 minutes, stirring often.
- Remove from heat and serve with avocado slices, sour cream, and the remainder of the fresh cilantro. Enjoy!
