In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
Add Broth and Chicken
Pour in the chicken broth, followed by the shredded chicken, green enchilada sauce, and green chilies. Stir to combine.
Season the Soup
Stir in the cumin, chili powder, salt, and pepper. Bring the mixture to a gentle simmer over medium heat.
Incorporate the Cream Cheese
Reduce the heat to low and add the cubed cream cheese. Stir continuously until the cream cheese melts completely into the soup.
Make it Creamy
Slowly pour in the heavy cream, stirring to combine. Let the soup warm through (do not boil).
Melt the Cheese
Stir in the shredded cheese until melted and fully incorporated into the soup.
Taste and Adjust
Taste the soup and adjust the seasoning as needed with additional salt or pepper.
Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes like crushed tortilla chips, fresh cilantro, or a dollop of sour cream.
Tips for Success
Make it Spicier: Add a pinch of cayenne pepper or use hot green enchilada sauce for a spicier kick.
Storage: This soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop to avoid curdling.
Freezing: Cream-based soups can separate when frozen, but reheating while whisking can help restore the creamy texture.
This Green Enchiladas Chicken Soup is so good, you’ll regret not making that double batch. 🥣✨ Perfect for warming up your week and wowing your family or guests! Enjoy!
