Creamy Chicken Enchilada Soup
A warm comfort soup for those chilly nights that is easy to put together and just enough spice to keep you warm inside and out!
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!