Green Chile Chicken Enchilada Soup
This Green Chile Chicken Enchilada Soup is a creamy, flavor-packed dish featuring chicken, green enchilada sauce, and fresh toppings.
Equipment
- measuring cups and spoons
- spatula set
Ingredients
Main Ingredients
- 1 Tablespoon Oil
- 1 small Onion finely diced
- 1 whole Jalapeno finely diced
- 2 to 3 cups Chicken Broth Start with 2 cups and add more if desired
- 1 28-ounce can Green Enchilada Sauce
- 1 7-ounce can Chopped Green Chiles
- 1 8-ounce pkg. Cream Cheese softened, cut into cubes
- 1 teaspoon Pepper
- 3 cups Rotisserie Chicken shredded
- 2 cups Monterey Jack Cheese divided
- ¼ cup Cilantro chopped, plus more for garnish
Toppings
- Fried Corn Tortilla Strips
- Avocado
- Cilantro
- Monterey Jack Cheese
Instructions
Cooking Steps
- Heat a pot over medium heat. Add oil. Add onions and jalapeno and cook for about 8-9 minutes or until soft and tender. Keep cooking if the onions aren't soft enough.
- Stir in chicken broth, green enchilada sauce, green chiles, pepper, and cream cheese. Make sure to add the cream cheese in small bits to allow it to melt more easily. Cook for 5 minutes.
- Add shredded cooked chicken, 1 cup of Monterey Jack Cheese, and cilantro. Let cook for 3-4 minutes. Add more chicken broth if you want a thinner soup. Taste and add salt if needed.
- While it is cooking, get toppings ready. Check notes for how to make fried tortilla strips.
- Top each bowl with fried tortilla strips, remaining 1 cup of cheese, cilantro, and avocado.
Notes
Use full-fat cream cheese (low-fat may curdle). To fry tortillas -- cut tortillas into long strips. Heat a skillet over medium heat. Add oil and allow to get hot. Add tortillas and turn often using tongs until a light golden color and crispy. Remove from heat and place on a paper towel-lined plate to drain.
Nutrition
Serving: 1bowl
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