This soup is not just a hot dish. It is a real taste bridge between classic home comfort and the vibrant character of Mexican cuisine. It warms, saturates and at the same time surprises with unexpected freshness and spiciness.

The basis of the soup is tender, aromatic chicken meat, which literally melts in your mouth. It is not overloaded with spices, but has absorbed all the best from the broth – richness, depth, warmth. However, the star of this recipe is the green cream. This is not just a sauce, it is something more: a velvety mixture in which green chili, lime, fresh herbs and a little creamy softness are intertwined. It is light and piquant at the same time, adding a characteristic sour-spicy note to the soup.

An equally important part is the enchilada. In the soup, it is presented as thin strips of tortilla, sometimes crispy, sometimes softened by the broth, which creates an unusual and interesting texture. This is the element that distinguishes this soup from all others. It seems to remind us that each dish can be a story told in another language — the language of taste.

Chicken soup with green cream and enchiladas does not require a reason. You want to cook it on a weekday evening when you want warmth. Or on a weekend, when the house is filled with aromas, and time seems to slow down. This is a recipe that unites: it is equally liked by adults and children, it is easy to prepare, but not boring. And most importantly — it has a soul.