Creamy Green Enchilada Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 yellow onion, finely chopped
03 -
1 jalapeno pepper, finely diced
04 -
28 ounces green enchilada sauce
05 -
3 cups chicken broth
06 -
4 ounces cream cheese
07 -
2 pounds boneless, skinless chicken breasts, cooked and shredded
08 -
1 cup heavy cream
09 -
2 cups shredded cheddar cheese
10 -
4 ounces salsa verde
11 -
Salt and black pepper, to taste
→ For Serving
12 -
Sliced avocado
13 -
Fresh cilantro, chopped
14 -
Green onions, chopped
15 -
Sour cream
# Instructions:
01 -
Place a large pot or Dutch oven on the stove over medium-high heat. Pour in the olive oil, then toss in your chopped onion and diced jalapeno. Let them sizzle away for about 5 minutes, stirring occasionally, until the onion turns soft and see-through.
02 -
Pour in the green enchilada sauce and chicken broth, then gradually add the cream cheese in small chunks. This helps it melt smoothly without clumping. Keep stirring everything together as it heats up, letting the flavors blend for about 5 minutes.
03 -
Stir in your shredded chicken, heavy cream, cheddar cheese, and salsa verde. Mix everything thoroughly and let it simmer gently for 3 to 4 minutes until the soup is hot all the way through and the cheese has melted completely.
04 -
Taste your soup and add salt and black pepper as needed. Ladle into bowls and top each serving with sliced avocado, fresh cilantro, chopped green onions, and a dollop of sour cream.
# Notes:
01 -
This soup delivers all the bold, comforting flavors of green enchiladas without the tortillas, making it a lighter yet satisfying option.
02 -
Perfect for meal prep - this soup stores well in the refrigerator for up to 4 days and reheats beautifully.
03 -
You can use rotisserie chicken to save time, or cook your chicken breasts directly in the broth for extra flavor.