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When the temperature drops and the days grow shorter, there's nothing quite like a warm bowl of soup to bring comfort and joy. One dish that stands out in the realm of hearty soups is the Spicy Green Chili Chicken Enchilada Soup. This delightful recipe not only captures the essence of traditional enchiladas but also presents it in a soup format that is both convenient and satisfying. It is a perfect culinary solution for busy weeknights or cozy weekends, offering a delightful balance of spices, creaminess, and fresh ingredients.

Green Chili Chicken Enchilada Soup

Warm up this season with a comforting bowl of Spicy Green Chili Chicken Enchilada Soup. This hearty dish combines the beloved flavors of enchiladas in a convenient soup format, perfect for busy nights or cozy weekends. Packed with shredded chicken, zesty green chilies, black beans, and corn, every spoonful promises a burst of flavor. Rich, creamy, and nourishing, it's a delightful meal that satisfies both the palate and the soul, making it a must-try for any soup lover.
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (4 oz each) diced green chilies

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

6 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

1 cup shredded cheddar cheese (plus extra for serving)

1 cup chopped fresh cilantro (for garnish)

Crushed tortilla chips (for serving)

Lime wedges (for serving)

Instructions
 

Cook the Chicken:

    - In a large pot, heat the olive oil over medium heat.

      - Add the chicken breasts and sear them for about 5-7 minutes on each side until browned. Remove from the pot and let cool. Once cooled, shred the chicken using two forks.

        Sauté Vegetables:

          - In the same pot, add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.

            Combine Ingredients:

              - Stir in the diced green chilies, black beans, corn, shredded chicken, and chicken broth. Bring the mixture to a simmer.

                Spice It Up:

                  - Add the ground cumin, chili powder, paprika, and season with salt and pepper. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

                    Add Cream and Cheese:

                      - Stir in the heavy cream and shredded cheddar cheese until melted and well-combined. Allow the soup to heat through for another 5 minutes.

                        Serve:

                          - Ladle the soup into bowls. Top with extra cheddar cheese, chopped cilantro, and a handful of crushed tortilla chips. Serve with lime wedges on the side for a zesty finish.

                            Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 6