When the weather turns chilly, there’s nothing quite like a warm, hearty bowl of soup to bring comfort and joy to your day. One recipe that stands out for its combination of vibrant flavors and comforting ingredients is Green Enchiladas Chicken Tenderloin Soup. Packed with tender chicken, green chilies, and a creamy base, this soup is perfect for family gatherings or a simple night in. Imagine the essence of your favorite enchiladas transformed into a rich, satisfying soup—that’s what this dish delivers.

Why You’ll Love This Soup

This soup isn’t just a meal; it’s an experience. Each spoonful offers a balance of warmth from the green chilies, the richness of cheese and cream, and the heartiness of shredded chicken tenderloin. It’s simple to prepare but boasts complex flavors that will impress even the pickiest eaters. Whether you’re making it for a weeknight dinner or entertaining guests, this dish brings comfort to the table.

Ingredients You’ll Need

For this delicious soup, you’ll need the following ingredients:

For the Soup:

1 pound (450g) boneless, skinless chicken tenderloins, cooked and shredded
1 onion, chopped
2 cloves garlic, minced
4 cups (1 liter) chicken broth
1 can (14 ounces) diced green chilies
2 cups (475ml) green enchilada sauce
1 teaspoon cumin
Salt and black pepper to taste
1 cup (240ml) heavy cream or a lighter option like sour cream or Greek yogurt
1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)
2 tablespoons olive oil

For Garnish:

Sliced green onions
Chopped fresh cilantro
Sliced jalapeños (optional)
Sliced avocado (optional)
Lime wedges (optional)

Step-by-Step Instructions

Sauté the Aromatics: Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.
Add Garlic: Stir in the minced garlic and cook for another minute until it releases its fragrant aroma.
Build the Base: Pour in the chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes to allow the flavors to develop.
Add the Chicken: Stir in the shredded chicken and let it simmer for a few more minutes until heated through.
Incorporate the Cream and Cheese: Reduce the heat and stir in the heavy cream and shredded cheese. Let the cheese melt into the soup, creating a creamy consistency.
Adjust and Serve: Taste the soup and add more salt or pepper if needed. Serve hot, garnished with your choice of sliced green onions, chopped cilantro, and optional toppings like jalapeños, avocado, or lime wedges.

Tips for Perfecting Your Soup

Customize the Spice: If you love a spicier kick, add some chopped jalapeños or a pinch of cayenne pepper to the soup.
Dairy-Free Option: Swap out the heavy cream for coconut milk or a dairy-free cream alternative.
Add Crunch: Serve with a side of tortilla chips for added texture and a delightful crunch.

Serving Suggestions

Pair this soup with a fresh side salad or a warm, crusty piece of bread to complete the meal. The tang of a lime wedge squeezed over the top can bring out the depth of the flavors, while a slice of avocado adds a touch of creaminess that elevates each spoonful.

Final Thoughts

Green Enchiladas Chicken Tenderloin Soup is the perfect way to enjoy the beloved flavors of enchiladas in a bowl. It’s hearty, flavorful, and bound to become a new favorite in your recipe rotation. So next time you crave a warm, comforting dish that’s both easy and impressive, give this soup a try—you won’t be disappointed!

Warm up, dig in, and enjoy!

Green Enchiladas Chicken Tenderloin Soup

Author: Alice

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Description

Warm up with this comforting and flavorful Green Enchiladas Chicken Tenderloin Soup. It’s loaded with tender chicken, a spicy kick from green chilies, and creamy elements that make each bite deliciously satisfying. Perfect for a cozy night in or a family gathering, this soup brings the essence of enchiladas to your bowl in a rich and comforting way.

Ingredients

– 1 pound (450g) boneless, skinless chicken tenderloins, cooked and shredded
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups (1 liter) chicken broth
– 1 can (14 ounces) diced green chilies
– 2 cups (475ml) green enchilada sauce
– 1 teaspoon cumin
– Salt and black pepper to taste
– 1 cup (240ml) heavy cream or a lighter option like sour cream or Greek yogurt
– 1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)
– 2 tablespoons olive oil

For Garnish:
– Sliced green onions
– Chopped fresh cilantro
– Sliced jalapeños (optional)
– Sliced avocado (optional)
– Lime wedges (optional)

Instructions

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
5. Add the shredded chicken tenderloin to the pot and let it simmer for a few more minutes until heated through.
6. Stir in the heavy cream and shredded cheese, allowing the cheese to melt into the soup.
7. Taste the soup and adjust the seasoning with more salt or pepper if needed.
8. Serve the green enchiladas chicken tenderloin soup hot, garnished with sliced green onions, chopped cilantro, and any optional toppings you prefer, such as sliced jalapeños, avocado, or lime wedges.

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