Enchilada soup is one of my most favorite soups of all time. There is just something about the chicken with the spices and the broth with the cheese that makes my life oh so happy!
So one of my favorite enchilada soups of all time is at the restaurant Chili’s. It is rich, creamy, cheesy with the perfect amount of spice and I have made that recipe several times, but lately I have been obsessed with green chilies so I decided it was time to change up my favorite soup a bit…and voila here we have the Green Chile Enchilada Soup.
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Since I was changing it up anyway I decided to lighten it up a bit as well, making it a healthier option for this New Year, but don’t worry it is still super creamy and loaded with tons of amazing flavor. To start with I softened some onions and garlic and then came my secret ingredient…masa harina. It is finely ground corn flour that is used a lot in traditional Mexican cooking to help thicken sauces or soups and then when formed to make a dough you can make corn tortillas…I can find it in my bakery aisle at my local grocery store but you can also grab it here on Amazon and have it at your house in no time. I have found so many uses for this flour and it keeps forever so I always have it on hand.
To make this soup come together even faster I used rotisserie chicken that I had shredded, but you could use roasted chicken breast or thighs…whatever you have on hand. You can also add in some black beans, corn or fresh cilantro…whatever your family would like.
Whether you are watching what you eat or just looking for a great soup for the winter this is the soup for you and your family. Make a big batch, invite some friends over and enjoy a nice night in with super yummy soup!