Just for the Soup:
cooked and shredded chicken breasts (one pound, or 450 grams) that are free of bones and skin
1 finely sliced onion
2 minced garlic cloves
In a liter, four cups chicken stock
one fourteen-ounce can jalapeos, chopped
Approximately 475 milliliters, or 2 cups salsa verde for enchiladas
teaspoon of cumin
Adjust with salt and pepper, if desired.
1 cup (240 ml) of heavy cream (or, for a lighter alternative, sour cream or Greek yogurt)
One hundred grams (cup) of shredded cheese (such as Monterey Jack or cheddar)
oil from olives, 2 teaspoons
As an Addition:
Fresh green onions, sliced
Finely chopped cilantro
Optional: sliced jalapeños
Optional: sliced avocado
Lime wedges, if desired
Here are the directions:
With the heat set on medium, warm the olive oil in a big Dutch oven or soup pot. After a few minutes of sautéing, add the chopped onions and cook until they start to become translucent.
After one more minute, when the garlic is beginning to smell, add the minced garlic.
Incorporate the chicken stock, green enchilada sauce, chopped green chilies, cumin, salt, and black pepper. Mix thoroughly.
Allow the ingredients to combine by bringing the mixture to a boil, then lowering the heat to a simmer and cooking for around fifteen to twenty minutes.
Simmer the chicken until cooked through, then add the shredded chicken.
While the shredded cheese melts into the soup, stir in the heavy cream.
Add more salt or pepper to taste after tasting the soup.
Top the green enchiladas chicken soup with chopped cilantro and sliced green onions before serving it hot. Feel free to add sliced jalapeños, avocado, or lime wedges as toppings if you want.
Indulge in the hearty and simple tastes of green enchiladas with this soup. For a filling supper or a cozy night in, it’s hard to go wrong.
