Start by heating olive oil over medium-high heat in a large pot. This step is crucial as it sets the foundation for your soup. You’ll want the oil to shimmer, indicating it’s hot enough to sauté.
Add the diced onion to the pot and sauté until it becomes translucent and fragrant, which should take about five minutes. Stir occasionally to prevent it from burning. The aroma will fill your kitchen, making it hard to resist.
Next, pour in the shredded chicken and taco seasoning. Stir everything together until the chicken is well coated with the seasoning. You’ll start to see the flavors meld together, creating a mouthwatering base.
Now, it's time to add the cream of chicken soup and enchilada sauce. Make sure to mix thoroughly until everything is combined. The mixture will start to thicken, bringing a creamy consistency that's absolutely delightful.
Add in the green chilis next. Give it another good stir. These chilis provide a lovely touch of spice without overwhelming the dish.
Pour in the low sodium chicken broth and stir well, adding more if needed to reach your desired consistency. Bring the mixture to a gentle boil. Watch for bubbles forming, which indicates it’s heating up nicely.
Once boiling, reduce the heat and allow it to simmer for about 15 to 20 minutes. This simmering phase is essential as it allows the flavors to develop and deepen. Keep an eye on it, stirring occasionally.
After simmering, taste the soup and make any adjustments if necessary. If you love toppings, prepare them while waiting!
Finally, serve the soup hot with your choice of toppings. Whether you opt for shredded cheese, crisp tortilla strips, or a dollop of sour cream, the toppings will elevate the experience.
