Creamy Green Enchilada Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tbsp olive oil
02 -
1 yellow onion, finely chopped
03 -
1 jalapeno, finely diced
04 -
28 oz green enchilada sauce
05 -
3 cups chicken broth
06 -
4 oz cream cheese
→ Proteins & Dairy
07 -
2 lbs chicken breasts, boneless and skinless, cooked and shredded
08 -
1 cup heavy cream
09 -
2 cups cheddar cheese
→ Additional Flavors
10 -
4 oz salsa verde
11 -
Salt and black pepper to taste
→ Toppings
12 -
Avocado, sliced
13 -
Cilantro, chopped
14 -
Green onion, chopped
15 -
Sour cream
# Instructions:
01 -
Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion and jalapeno. Cook for 5 minutes until the onion is translucent and soft.
02 -
Add in green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly to allow it to melt easily. Keep on stirring while you're doing it to combine all the ingredients well. Cook for 5 minutes.
03 -
Add in the cooked shredded chicken, heavy cream, cheddar cheese, salsa verde and give it a good stir. Let it cook for 3-4 minutes until all the ingredients warm up.
04 -
Season with salt and black pepper. Top up bowls of soup with avocado, cilantro, green onion, and sour cream before serving.
# Notes:
01 -
Low carb (15g per serving)
02 -
High protein (37g per serving)
03 -
Gluten-free
04 -
Can use rotisserie chicken for convenience