Description
Warm and creamy, this Green Chicken Enchilada Soup is a comforting bowl of goodness that bursts with zesty flavors from green chiles and tender chicken. Perfect for chilly evenings or cozy gatherings, it’s an easy-to-make dish that will leave your family asking for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (4 oz) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Tortilla chips for serving
Instructions
- Dice the onion and mince the garlic. Set aside the chicken breasts.
- In a large pot, heat oil over medium heat. Add onions and sauté until softened. Stir in garlic until fragrant.
- Add chicken breasts and chicken broth; bring to a gentle boil.
- Mix in green chiles and cream cheese until melted and creamy.
- Reduce heat to low, cover, and simmer for about 20 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Shred the chicken with two forks and return it to the pot along with lime juice and cilantro.
- Serve hot with tortilla chips on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg
Keywords: For a vegetarian option, substitute shredded chicken with beans or lentils, and use vegetable broth. Enhance flavor with spices like cumin or chipotle powder. Store leftovers in an airtight container in the fridge for up to three days.