Prep time: 5 mins | Cook time: 20 mins | Servings: 6
This Green Enchilada Chicken Soup is incredibly easy to whip up. All you need are a few simple ingredients, and you’ll have this delicious soup on your dinner table in under thirty minutes. This amazing soup is very savory, creamy, zesty, and overall the perfect soup for everyone!
I love a bowl of soup to cozy up in winter. Soup warms me up from inside and out. One of the best soups I would always recommend is this Green Enchilada Chicken Soup. Not only that this is so easy to make, but this soup has the perfect balance of flavor from cream cheese, sweet corn tortillas, and zesty green chilies.
INGREDIENTS
2 pounds boneless, skinless chicken breasts
2 cloves garlic, minced
2 tbsp olive oil
1 small yellow onion, diced
1 (28 ounces) can of green enchilada sauce
3 c. chicken broth
1/2 tsp ground cumin
1/2 c. salsa verde
1 c. heavy cream
4 ounces cream cheese, softened
2-4 corn tortillas, halved and cut into strips
2 c. Monterey Jack cheese, grated
Kosher salt and freshly ground black pepper, to taste
Fresh cilantro, for serving
How to make Green Enchilada Chicken Soup
Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the onion to the pot and cook for about 3 to 4 minutes or until tender and translucent. Add the garlic and continue to cook for another minute.
Step 2: To the pot, add the chicken breasts and pour in the broth. Bring everything to a simmer and cook until the chicken is fork tender. Take the chicken out of the pot and shred.
Step 3: Place the shredded pork back in the pot. Add the enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Continue to cook until the cheese has melted, stirring occasionally.
Step 4: To taste, season with salt and pepper. Then, add the tortilla strips and stir.
Step 5: Serve the green enchilada chicken soup immediately, garnished with cilantro. Enjoy!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 (28 ounces) can of green enchilada sauce
- 3 c. chicken broth
- 1/2 tsp ground cumin
- 1/2 c. salsa verde
- 1 c. heavy cream
- 4 ounces cream cheese, softened
- 2-4 corn tortillas, halved and cut into strips
- 2 c. Monterey Jack cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- Fresh cilantro, for serving
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the onion to the pot and cook for about 3 to 4 minutes or until tender and translucent. Add the garlic and continue to cook for another minute.
Step 2: To the pot, add the chicken breasts and pour in the broth. Bring everything to a simmer and cook until the chicken is fork tender. Take the chicken out of the pot and shred.
Step 3: Place the shredded pork back in the pot. Add the enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Continue to cook until the cheese has melted, stirring occasionally.
Step 4: To taste, season with salt and pepper. Then, add the tortilla strips and stir.
Step 5: Serve the green enchilada chicken soup immediately, garnished with cilantro. Enjoy!
