Green Enchiladas Chicken Soup Recipe
This Green Enchiladas Chicken Soup is a creamy, flavorful, and comforting Mexican-inspired soup that’s low in carbs and high in protein. Made with a blend of green enchilada sauce, shredded chicken, cream cheese, and cheddar, this gluten-free soup comes together quickly and is perfect for a cozy meal garnished with fresh avocado, cilantro, green onion, and sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Soup Base
- 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
Protein and Dairy
- 2 lbs chicken breasts, boneless and skinless, cooked and shredded
- 1 cup heavy cream
- 2 cups cheddar cheese
- 4 oz salsa verde
Seasoning
- Salt and black pepper to taste
Toppings
- 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, then the finely chopped onion and diced jalapeno. Cook for about 5 minutes until the onion becomes translucent and soft, releasing its flavors.
- Add Sauces and Cream Cheese: Pour in the green enchilada sauce and chicken broth. Slowly add the cream cheese, stirring continuously to help it melt smoothly into the mixture, creating a creamy base. Continue cooking and stirring for about 5 minutes to combine all the flavors well.
- Add Chicken and Cheeses: Stir in the cooked shredded chicken, heavy cream, cheddar cheese, and salsa verde. Mix well and let the soup cook for an additional 3 to 4 minutes to warm through and melt the cheese thoroughly.
- Season and Serve: Season the soup with salt and black pepper to taste. Serve the soup in bowls and top with sliced avocado, chopped cilantro, green onion, and a dollop of sour cream for added freshness and creaminess.
Notes
- You can use rotisserie chicken to save time on cooking and shredding chicken breasts.
- If you prefer a spicier soup, add more jalapeno or a dash of cayenne pepper.
- For a thicker soup, reduce the chicken broth slightly or add more cream cheese and cheddar cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This soup is naturally gluten-free, but always check the labels of enchilada sauce and salsa verde to confirm.
Find it online: https://marthatasty.com/green-enchiladas-chicken-soup-recipe/
