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.
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.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg