If using raw chicken: Slice chicken into strips and then cut crosswise into 1-inch pieces, set aside.
Tear the tortillas into quarters and add to a blender. Add the water and enchilada sauce. Purée until smooth. Set aside.
In a large dutch oven add the olive oil over medium heat. Add onions and cook for 3 minutes. Add the garlic, salt, chili powder, cumin, oregano and stir. Cook for another minute or until onions are translucent and starting to get some color.
Add the diced chicken pieces to the dutch oven, stirring to mix. If using raw chicken, cook for 4 minutes until no longer pink. If using cooked rotisserie chicken that you cubed, stir.
Pour in the puréed tortilla/enchilada mix and chicken broth. Stir well and bring to a boil. Cover and simmer for 10 minutes on low heat.
Add the Monterey Jack cheese (or cheddar cheese) and cream cheese. Stir well and simmer until melted on low. Leave soup chunky OR use a stick blender to puree.
Serve the soup with toppings (optional).
I make my own chili powder and you can find the recipe here.
I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand.
A LITTLE INFORMATION FOR YOU ON THE TWO DIFFERENT OREGANOS: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
Either use cooked rotisserie chicken breasts cubed, OR boneless skinless (or chicken tenders).
<p>This recipe for Creamy Chicken Enchilada Soup + Video was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/green-chile-chicken-enchilada-soup/ </p>