Prep time: 5 mins | Cook time: 20 mins | Serves: 6
If you are searching for a budget-friendly and the perfect weeknight dinner that your entire family will surely love, then you are in the right place. This green chicken enchilada soup combines two classic dishes. Enjoy your favorite chicken enchilada soup with a twist with this easy recipe.
This is a hearty, zesty, and mouthwatering soup that you’ll crave over and over again! To make this soup, all you need are simple ingredients. Throw this delightful, slurpy soup together any time in less than twenty minutes!
INGREDIENTS
2 pounds boneless, skinless chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
3 c. chicken broth
1 (28 ounces) can of green enchilada sauce
1 c. heavy cream
1 small yellow onion, diced
1/2 tsp ground cumin
2 c. Monterey Jack cheese, grated
4 ounces cream cheese, softened
2-4 corn tortillas, halved and cut into strips
1/2 c. salsa verde
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 the onion is tender and translucent. Then, 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 the chicken until easily shredded with a fork. Once done, take the chicken out of the pot and shred it.
Step 3: Place the shredded chicken back in the pot and add the enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Cook further until the cheese has melted, stirring occasionally.
Step 4: To taste, season with salt and pepper. Then, add the tortilla chips. Stir to combine.
Step 5: Ladle the Green Enchilada Chicken Soup into serving bowls and serve. Enjoy!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 3 c. chicken broth
- 1 (28 ounces) can of green enchilada sauce
- 1 c. heavy cream
- 1 small yellow onion, diced
- 1/2 tsp ground cumin
- 2 c. Monterey Jack cheese, grated
- 4 ounces cream cheese, softened
- 2-4 corn tortillas, halved and cut into strips
- 1/2 c. salsa verde
- 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 the onion is tender and translucent. Then, 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 the chicken until easily shredded with a fork. Once done, take the chicken out of the pot and shred it.
Step 3: Place the shredded chicken back in the pot and add the enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Cook further until the cheese has melted, stirring occasionally.
Step 4: To taste, season with salt and pepper. Then, add the tortilla chips. Stir to combine.
Step 5: Ladle the Green Enchilada Chicken Soup into serving bowls and serve. Enjoy!
