Ingredients
This recipe is all about layering flavors with ease. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 can (14 ounces) green enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 cup frozen corn
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Crispy tortilla strips (for garnish)
If you’re looking for substitutes, feel free to use turkey instead of chicken, or swap heavy cream with coconut milk for a dairy-free version.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic, cumin, and chili powder, stirring for another minute until fragrant. This step always reminds me of my abuela’s kitchen, where the aroma of spices was a sign of something delicious on the way.
- Pour in the chicken broth, shredded chicken, green enchilada sauce, and diced green chilies. Bring the mixture to a boil.
- Reduce heat to a simmer and add the frozen corn. Cook for about 10 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips.
Pro tip: When shredding chicken, I love using rotisserie chicken for its convenience and rich flavor. It’s a little kitchen hack my mom taught me, perfect for cutting down prep time without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International