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Green Enchiladas Chicken Soup (Green Enchiladas Chicken Soup Recipe)

Green Enchiladas Chicken Soup in a Bowl with Toppings
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This green enchiladas chicken soup is a creamy, comforting bowl packed with bold Southwestern flavors. It’s low-carb, high-protein, and gluten-free—perfect for cozy nights in or serving a crowd.

Ingredients

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  • 1 tbsp. olive oil
  • 1 yellow onion, finely chopped
  • 1 jalapeno, finely diced
  • 28 oz green enchilada sauce
  • 3 cups chicken broth
  • 4 oz cream cheese
  • 2 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 cup heavy cream
  • 2 cups cheddar cheese
  • 4 oz salsa verde
  • Salt and black pepper, to taste
  • Toppings:
  • Avocado, sliced
  • Cilantro, chopped
  • Green onion, chopped
  • Sour cream

Instructions

1. Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion, and jalapeno.

2. Cook for 5 minutes until the onion is soft and translucent.

3. Add green enchilada sauce and chicken broth. Stir to combine.

4. Slowly add cream cheese while stirring continuously to help it melt and blend smoothly.

5. Cook for another 5 minutes, stirring frequently.

6. Add shredded chicken, heavy cream, cheddar cheese, and salsa verde. Stir well.

7. Let the soup cook for 3-4 more minutes until everything is heated through.

8. Season with salt and black pepper to taste.

9. Serve hot and top each bowl with avocado, cilantro, green onion, and sour cream.

Notes

To reduce fat and calories, substitute low-fat cream cheese or skip the cheddar cheese.

Make it spicier by adding more jalapeños or chipotle powder.

Store leftovers in the fridge for up to 4 days or freeze in individual portions for up to 3 months.

For meal prep, add cream and cheese only when reheating.

Serve with cornbread, tortilla chips, or cauliflower rice for a complete meal.

Nutrition

Find it online: https://paulakitchen.com/green-enchiladas-chicken-soup/