Is this winter ever going to end?! I know it’s only January but seriously this snow has got to stop. Especially now that I don’t get snow days. These days, six to nine inches of snow overnight doesn’t mean I get to sleep in and watch daytime television for hours. Instead it means that I have to get up even earlier to clean off my car and so I can give myself enough time to safely get to work. Growing up sucks.
This weekend we had another snowfall and since it was over Saturday night, I got to pretend it was a snow day. I spent hours bundled up under my new heated blanket (thank you MARC!) catching up on blogs and watching TV. Minus a quick trip to the grocery store I didn’t do anything productive. Except that I made this soup. Snow days and soup go together like cookies and milk. Cookies and milk also go well with snow days, but that’s for another post.
This soup was the perfect dinner for a bone-chilling and snowy day in Omaha. I had planned to make regular enchilada soup, which is tomato based, but when I got to the store I had a sudden change of heart and decided I wanted a creamy soup. I had to re-think what ingredients I needed as fast as possible (so I could rush back to the couch and heated blanket) and ended up with what I call enchiladas verde soup.
It was just what I needed after my exhausting day on the couch: warm, filling, and super flavorful. I served it with Jalapeno, Scallion, and Avocado Cornbread fresh from the oven, and enjoyed it (you guessed it) under my heated blanket on the couch.
Chicken Enchiladas Verde Soup
2 tbsp olive oil
1 medium white onion, finely diced
1 green pepper, seeded and diced
3 large boneless skinless chicken breasts, cooked and shredded or diced
2 (14.5 oz) cans chicken broth
1 (28 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
2 cups frozen corn, thawed
1 tsp cumin
3/4 cup half-and-half
1 cup monterey jack cheese
cheese and tortilla chips for topping
In 5 quart dutch oven or large pot, heat oil over medium high heat. Add onions and cook until translucent, about 4 minutes. Add green pepper and continue cooking 4-5 more minutes. At this point, I was also sauteing the chicken in a little bit of olive oil in another saucepan. You could also bake or boil the chicken, then shred or dice it up.
Add chicken broth, enchilada sauce, green chiles, corn, and cumin. Stir and bring to a boil. Reduce heat to low and add half-and-half, cheese, and cooked chicken. Stir and let simmer for 20 minutes, until the cheese is melted.
Serve topped with crushed tortilla chips and extra cheese!