Creamy White Chicken Enchilada Soup
Ingredients
Chicken: 2 cups shredded cooked chicken (rotisserie works great).
Broth: 3 cups chicken broth.
Creamy Base: 1 cup heavy cream or half-and-half.
Cheese: 1 ½ cups shredded Monterey Jack or Mozzarella (for that cheesy pull).
Vegetables: 1 small onion (diced), 2 cloves garlic (minced), and 1 small can of diced green chiles (or fresh green bell pepper).
Thickener: 4 oz cream cheese (softened).
Seasonings: 1 tsp cumin, ½ tsp chili powder, salt, and black pepper to taste.
Garnish: Fresh cilantro, lime wedges, and a dollop of sour cream.
Instructions
Sauté: In a large pot, heat a tablespoon of oil or butter. Sauté the onion, garlic, and green chiles until soft and fragrant.
Simmer: Add the chicken broth and seasonings (cumin, chili powder, salt, and pepper). Let it come to a gentle boil.
Creamy Layer: Reduce the heat to low. Stir in the softened cream cheese until completely melted and smooth.
Incorporate: Add the shredded chicken and heavy cream. Stir well and let it simmer for about 5-10 minutes to thicken.
The Cheese: Just before serving, stir in the shredded Monterey Jack or Mozzarella cheese until melted and stretchy (as seen in your photo).
Serve: Ladle into bowls and top with fresh cilantro and a squeeze of lime juice.
