Ingredients:
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1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
1 onion, chopped
2 cloves garlic, minced
4 cups (1 liter) chicken broth
1 can (14 ounces) diced green chilies
2 cups (475ml) green enchilada sauce
1 teaspoon cumin
Salt and black pepper to taste
1 cup (240ml) heavy cream (or sour cream/Greek yogurt for a lighter option)
1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)
2 tablespoons olive oil
For Garnish:
Sliced green onions
Chopped fresh cilantro
Sliced jalapeños (optional)
Sliced avocado (optional)
Lime wedges (optional)
Instructions:
Sauté Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook until fragrant.
Combine Ingredients: Pour in chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 15-20 minutes to meld the flavors.
Add Chicken: Stir in the shredded chicken and simmer until heated through.
Incorporate Cream and Cheese: Add heavy cream and shredded cheese, allowing the cheese to melt into the soup.
Adjust Seasoning: Taste and adjust seasoning with more salt or pepper if needed.
Serve: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and any optional toppings like sliced jalapeños, avocado, or lime wedges.
About the Recipe:
Continued on next page (page 2)
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