Green Enchilada Chicken Soup
Green Enchilada Chicken Soup combines super flavorful enchilada sauce, green chilis, cheese and seasonings into a satisfying soup that's easy to make and so tasty.
Servings: 4 Servings
Calories: 364kcal
Ingredients
- 1/2 onion chopped
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 boneless skinless chicken breasts
- 15 ounces can green enchilada sauce
- 2 1/2 cups chicken broth
- 4 ounces chopped green chilis
- 1 can cannellini beans
- 1/2 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup Monterey jack cheese
- 4 ounces cream cheese softened
- 2 tablespoons cilantro chopped
- Sour cream for garnish
Instructions
- Heat a large pot over medium heat. When hot add the olive oil. Saute the onions for 5 minutes, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Add the chicken breast, enchilada sauce, chicken broth, green chilis, beans, and seasonings to the pot and stir. Simmer until chicken is cooked through, about 15 minutes. Remove chicken and shred.
- Add shredded chicken back to the pot, reduce the heat to low and simmer for 15 additional minutes.
- Add the cheese and cream cheese to the pot. Stir and continue to heat soup until the cheese is melted.
- Serve with chopped cilantro and sour cream.
Notes
- If you want to use pre-cooked chicken instead, add it shredded to the soup pot with the other ingredients and let it simmer for just 15 minutes before adding the cheese.
- You can use other cheeses besides Monterey Jack, like shredded cheddar or mozzarella.
Nutrition
Calories: 364kcal | Carbohydrates: 15g | Protein: 23g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1936mg | Potassium: 419mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1344IU | Vitamin C: 18mg | Calcium: 258mg | Iron: 2mg