Ingredients :
1 pound (450 g) boneless, skinless chicken breast, cooked and shredded1 onion, chopped2 cloves garlic, chopped4 cups (1 liter) . ) chicken broth1 can (14 ounces) green chilies, diced2 cups (475 ml) green enchilada sauce1 teaspoon cuminsalt and black pepper to taste1 cup (240 ml) heavy cream ( or you can use sour cream or Greek yogurt for a lighter version)1 cup (100 g) grated cheese (e.g. Monterey Jack, Cheddar)2 tablespoons olive oil
Préparations :
In a large soup pot or saucepan, heat olive oil over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.2. Add the minced garlic and cook for another minute until fragrant.Add chicken broth, green enchilada sauce, diced green chilies, cumin, salt and black pepper. Stir to combine.4. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 to 20 minutes to allow the flavors to meld.Add the shredded chicken to the pot and simmer for a few more minutes until heated through.6.Add the cream and grated cheese and let the cheese melt into the soup.Taste the soup and season with more salt or pepper if necessary.Serve the Green Enchilada Chicken Soup hot, garnished with sliced scallions, chopped cilantro, and optional toppings you prefer, such as sliced jalapenos, avocado, or lime wedges.This soup offers the delicious taste of green enchiladas in a comforting and easy-to-make format. It’s the perfect option for a hearty dinner or a comforting meal on a cold day. Enjoy!
ENJOY