Dive into the comforting flavors of this Green Enchiladas Chicken Soup, a creamy and savory delight that combines the heartiness of chicken with the tangy zest of green enchilada sauce and salsa verde. It’s a warm, comforting bowl that’s perfect for any day of the week.
Ingredients:
- Chicken breasts or thighs, boneless and skinless, approximately 1 pound.
- 1 can (about 10 oz) green enchilada sauce
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup green salsa (salsa verde)
Instructions:
- Prepare the Chicken:
- In a large pot, add the chicken breasts or thighs and chicken broth. Bring to a boil, then reduce the heat to simmer. Cook the chicken until it’s fully cooked and tender, about 15-20 minutes.
- Shred the Chicken:
- Once the chicken is cooked, take it out of the pot and shred it using two forks. Set the shredded chicken aside.
- Blend the Soup Base:
- In a blender, combine the green enchilada sauce, green salsa, and cream cheese. Blend until smooth. If your blender is not large enough, you can do this in batches.
- Combine and Cook:
- Return the shredded chicken to the pot with the broth. Stir in the blended soup base. Bring the mixture to a simmer over medium heat, stirring occasionally to ensure the cream cheese is fully incorporated and the soup is smooth.
- Adjust Consistency and Seasoning:
- If the soup is too thick, you can add a little water or additional chicken broth to reach your desired consistency. Taste and adjust the seasoning with salt and pepper if needed.
- Serve:
- Ladle the soup into bowls. You can garnish with additional toppings like shredded cheese, diced avocado, chopped cilantro, or a squeeze of lime juice for extra flavor.
Enjoy your bowl of Green Enchiladas Chicken Soup, a creamy and flavorful dish that’s sure to warm you up and satisfy your cravings for something comforting and delicious.
