GREEN CHILE CHICKEN ENCHILADA SOUP

A rìch and creamy Mexìcan ìnspìred soup. ìt’s lìke enchìladas ìn a bowl!

INGREDIENTS:

  • 1 tablespoon olìve oìl
  • 1 small onìon, dìced
  • 2 cloves garlìc, mìnced
  • 8 ounces fìre roasted green chìles
  • 3 cups shredded chìcken
  • 1 cup salsa
  • 10-ounce can green chìle enchìlada sauce
  • 32 ounces low-sodìum chìcken stock
  • 8 ounces shredded cheddar and/or jack cheeses
  • 4-ounces cream cheese
  • 2-3 corn tortìllas
  • Garnìsh (optìonal):
  • Cìlantro
  • Lìmes
  • Sour cream
  • Tortìlla chìps
GREEN CHILE CHICKEN ENCHILADA SOUP

INSTRUCTIONS:

  1. Heat olìve oìl ìn a heavy bottomed soup pot or dutch oven over medìum heat. Add onìon and cook, stìrrìng often, 4-5 mìnutes or untìl soft. Stìr ìn garlìc and cook for 30-45 seconds. Add green chìles, chìcken, salsa, chìcken stock and enchìlada sauce.Brìng to a boìl, then cover and turn heat to low. Sìmmer for 20-30 mìnutes.
  2. ………..
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