Next, I pour in the chicken broth, along with the diced tomatoes and green chilies. I sprinkle in the chili powder and cumin, seasoning everything with a good pinch of salt and pepper. Bringing this mixture to a gentle boil, I then reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows the chicken to cook through completely, and during this time, I can’t resist tasting the broth – it’s so flavorful already!
Once the chicken is cooked, I take it out and shred it using two forks, then return it to the pot. At this point, I stir in the heavy cream and half of the shredded cheese, allowing it to melt smoothly into the soup. The color becomes richer, and the creamy texture is just perfect! I usually let the soup simmer for another five minutes. Just before serving, I add any additional seasoning if needed and give it a final stir.
Once out of the pot, I love to garnish my soup with fresh cilantro and slices of avocado. Everything looks so vibrant and inviting! When I take a sip, the flavors dance on my taste buds, and I’m reminded of why this recipe is one of my all-time favorites.
Pro Tips for Best Results
To ensure the best flavor, I always recommend using fresh spices. I tested this recipe multiple times with both old and fresh spices, and trust me, the fresh stuff makes a noticeable difference! The flavors are much bolder and vibrant.
I also make sure to season my soup at different stages: once while cooking the chicken, again when adding the spices, and finally after everything is combined. It might seem like overkill, but trust me, layering those flavors is key to a delicious soup!
Lastly, if you love a little heat, try adding some diced jalapeños to the mix. They can elevate the flavor profile and add a nice kick that really makes the enchilada flavor pop!
Common Mistakes to Avoid
One mistake I learned the hard way was neglecting to let the chicken cook fully before shredding it. The first time I made this soup, I was too eager and ended up with chewy, unevenly cooked chicken. I now always make sure it’s cooked through in the broth before moving on to shredding. Patience really pays off!(See the next page below to continue…)