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Step-by-Step Instructions:
Sauté the Vegetables: Begin by heating oil in a large pot. Add chopped onions and cook until softened. Stir in garlic and diced green chilies, and cook for another minute.
Add the Chicken and Enchilada Sauce: Stir in shredded chicken, green enchilada sauce, and chicken broth. Season with cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
Create the Creamy Base: Lower the heat and stir in cream cheese or heavy cream until fully melted and incorporated, making the soup creamy and rich.
Serve with Toppings: Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, and crushed tortilla chips. You can also add fresh avocado or a squeeze of lime for a refreshing finish.
Tips for Success:
Spice Level: Adjust the level of heat by adding more or fewer green chilies or chili powder based on your preference.
Make It Ahead: This soup tastes even better the next day, as the flavors meld together. It’s perfect for meal prep.
Toppings: Customize with your favorite toppings like diced avocado, jalapeños, or hot sauce for extra heat.
Nutritional Information (per serving):
Calories: 350
Protein: 25g
Carbohydrates: 15g
Fat: 22g
Fiber: 2g
Conclusion:
This Green Enchiladas Chicken Soup is a warm, satisfying meal that brings together the best of Mexican flavors in a creamy, comforting dish. Perfect for weeknight dinners, meal prep, or even feeding a crowd, this soup is sure to be a hit with your family and friends. Adjust the spice level to your liking, and don’t forget t
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