Description
This Green Enchiladas Chicken Soup is a creamy, comforting dish that combines shredded chicken with green enchilada sauce, cheese, and a hint of jalapeño heat. It's a quick and flavorful soup perfect for a satisfying meal any day of the week.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 1 jalapeno, finely diced
- 28 oz green enchilada sauce
- 3 cups chicken broth
- 4 oz cream cheese
- 2 lbs chicken breasts, cooked and shredded (boneless and skinless)
- 1 cup heavy cream
- 2 cups cheddar cheese
- 4 oz salsa verde
- Salt and black pepper, to taste
For Garnish
- Avocado, sliced
- Cilantro, chopped
- Green onion, chopped
- Sour cream
Instructions
- Sauté Aromatics: Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion, and jalapeño. Cook for 5 minutes until the onion is translucent and soft, releasing their flavors into the oil.
- Add Sauces and Cream Cheese: Stir in the green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly, stirring consistently to ensure it melts evenly and blends smoothly into the soup. Cook for 5 minutes to allow flavors to combine.
- Incorporate Chicken and Dairy: Add the cooked shredded chicken, heavy cream, cheddar cheese, and salsa verde. Stir well to combine all ingredients. Let it cook for 3-4 minutes until everything is heated through and the cheese is melted.
- Season and Serve: Season the soup with salt and black pepper according to your taste. Serve hot, garnished with slices of avocado, chopped cilantro, green onion, and a dollop of sour cream for added richness and freshness.
Notes
- Cook the chicken breasts ahead of time by boiling, roasting, or using leftover cooked chicken for convenience.
- If you prefer less heat, reduce the amount of jalapeño or remove its seeds before dicing.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, add extra cheddar cheese or reduce the amount of broth slightly.
- Use gluten-free chicken broth and enchilada sauce to keep the soup gluten-free if necessary.
