Green Enchilada Chicken Soup

Green enchilada chicken soup is a hearty and flavorful dish that combines the best of Mexican cuisine with the comfort of a warm bowl of soup. This vibrant soup is packed with tender shredded chicken, green enchilada sauce and a blend of spices that create a perfect balance of flavor. This soup is sure to satisfy your cravings. It's the ideal comfort food for a chilly day, and its easy to customize with your favorite toppings, such as avocado, cheese, tortilla strips and sour cream.

Ingredients

• 1.5 - 2lbs of chicken ( breast or thighs)( you can also use a rotisserie chicken to save on time)

• 1 yellow onion (chopped)

• 1 small green bell pepper ( chopped)

• 1 jalapeño (optional) (deseed it if you don't want it spicy )

• 4-5 garlic cloves (minced)

• 5 cups chicken broth

• 2 15oz cans of black beans

• 1/2 cups salsa verde

• 1 can of fiesta corn

• 4 oz diced green chilies

• 19 oz can of las palmas green chile enchilada sauce

• 6 oz cream cheese ( warm up in microwave for 30 seconds to soften it)

• 1 cup heavy cream or half & half

• 2 tsp better than bouillon ( roasted chicken base)

• 1.5 cups monterey jack cheese

• 1 tbsp extra virgin olive oil

• 2 tbsp butter

seasonings i used:

• garlic powder, onion powder, garlic powder, cumin, chili powder, salt and pepper

  
  
  
  

Directions

1. On medium heat add butter and oil to your pot and add seasonings and let that cook for 30 seconds ( this is called blooming spices- it makes your dish more flavorful)

2. Add in your onions, bell pepper and jalapeños and sauté until softened ( about 5 mins)

3. Add in garlic and sauté until fragrant ( about 30 seconds - 1 minute)

4. Pour in chicken broth and bring to a simmer, add in your chicken. Cover and cook on medium low for 20- 25 mins or until the chicken reaches an internal temp of 165)

5. Remove chicken and shred.

6. Add chicken back to the pot along with black beans, diced green chilies, salsa verde, fiesta corn, enchilada sauce , BTB roasted chicken base , heavy cream and seasonings. Cook until warmed through.

7. Add softened cream cheese & monterey jack cheese. Cook until cheese has melted.

8. Adjust seasoning if necessary.

9. Serve in a bowl and top with more cheese, cilantro , tortilla strips, avocado & sour cream. ENJOY.