Maybe the best thing about soup is that it’s just so cozy. And this particular Green Enchilada Chicken Soup, though it tastes a little bit creamy and indulgent, is the kind that warms you right up without weighing you down. It’s quick to put together – it’ll take you less than thirty minutes – but the flavor is so well balanced, with savory broth, cream cheese, sweet strips of corn tortillas, and zesty green chiles all working together.
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 lbs boneless skinless chicken breasts
3 cups chicken broth
1 (28 oz) can green enchilada sauce
1/2 teaspoon ground cumin
1 cup heavy cream
2 cups Monterey Jack cheese, grated
4 oz cream cheese, softened
1/2 cup salsa verde
2-4 corn tortillas, halved and cut into strips
Fresh cilantro, for serving.
Kosher salt and freshly ground black pepper, to taste
In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, 3-4 minutes. Add garlic and cook 1 minute more.
Add chicken breasts and broth and bring to a simmer. Cook until chicken can be easily shredded with a fork. Remove chicken and shred.
Return chicken to pot, along with enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Cook, stirring often, until cheese has melted.
Season to taste with salt and pepper, stir in tortilla strips, serve with cilantro, and enjoy!