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Green Chicken Enchilada Soup

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A cozy and creamy Green Chicken Enchilada Soup that combines tender chicken, rich flavors, and a cheesy finish, perfect for chilly evenings.

Ingredients

Scale
  • 2.5 pounds boneless skinless chicken breasts or thighs
  • 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
  • 24 ounces chicken broth
  • 1 cup half and half or heavy cream
  • 2 cups shredded Monterey Jack cheese
  • 4 ounces cream cheese (cubed and softened)
  • 4 ounces green salsa (salsa verde)
  • Salt and pepper to taste

Instructions

  1. Cook the Chicken: In a large pot or Dutch oven, add your chicken and cover it with water or chicken broth. Bring to a boil, then reduce to a simmer. Cook until tender, about 15-20 minutes.
  2. Shred the Chicken: Remove from pot and let cool slightly. Shred using two forks or hands.
  3. Sauté the Aromatics: In the same pot, add oil, chopped onions, and minced garlic. Sauté for about 3-4 minutes until onions are translucent.
  4. Mix in the Goodness: Return shredded chicken to the pot, pour in green enchilada sauce, chicken broth, and green salsa. Stir and let simmer for about 10 minutes.
  5. Add Creaminess: Lower heat and stir in cream cheese and half and half. Mix until smooth.
  6. Cheese, Please!: Gradually add shredded Monterey Jack cheese until melted and combined.
  7. Final Simmer: Let simmer on low for a few more minutes.
  8. Serve: Ladle into bowls, top with cheese, cilantro, or sour cream.

Notes

Feel free to customize with your favorite toppings or ingredient swaps for dietary preferences.

Nutrition

Keywords: soup, enchilada, chicken, creamy, comfort food, Mexican

Find it online: https://sprinklespoon.com/green-chicken-enchilada-soup-creamy-cheesy/