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I made this today, it was so good!
GREEN ENCHILADA CHICKEN SOUP
12 Tomatoes
INGREDIENTS
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced (I used 4)
2 lbs boneless skinless chicken breasts (I used b/s thighs)
3 cups chicken broth
1 (28 oz) can green enchilada sauce (I used Las Palmas mild)
1/2 teaspoon ground cumin
1 cup heavy cream
2 cups Monterey Jack cheese, grated
4 oz cream cheese, softened
1/2 cup salsa verde (I used Herdez Medium Roasted Salsa Verde)
2-4 corn tortillas, halved and cut into strips ( I used tortilla chips)
Fresh cilantro, for serving.
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, 3-4 minutes. Add garlic and cook 1 minute more.
I seasoned the chicken thighs with salt before putting them in the pan. It didn’t need extra salt at the end.
Add chicken breasts and broth and bring to a simmer. Cook until chicken can be easily shredded with a fork. Remove chicken and shred.
Return chicken to pot, along with enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Cook, stirring often, until cheese has melted.
Season to taste with salt and pepper, stir in tortilla strips, serve with cilantro, and enjoy!
Charlene’s notes 8-14-2022: This was delicious! I will definitely make it again.
GREEN ENCHILADA CHICKEN SOUP
12 Tomatoes
INGREDIENTS
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced (I used 4)
2 lbs boneless skinless chicken breasts (I used b/s thighs)
3 cups chicken broth
1 (28 oz) can green enchilada sauce (I used Las Palmas mild)
1/2 teaspoon ground cumin
1 cup heavy cream
2 cups Monterey Jack cheese, grated
4 oz cream cheese, softened
1/2 cup salsa verde (I used Herdez Medium Roasted Salsa Verde)
2-4 corn tortillas, halved and cut into strips ( I used tortilla chips)
Fresh cilantro, for serving.
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, 3-4 minutes. Add garlic and cook 1 minute more.
I seasoned the chicken thighs with salt before putting them in the pan. It didn’t need extra salt at the end.
Add chicken breasts and broth and bring to a simmer. Cook until chicken can be easily shredded with a fork. Remove chicken and shred.
Return chicken to pot, along with enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Cook, stirring often, until cheese has melted.
Season to taste with salt and pepper, stir in tortilla strips, serve with cilantro, and enjoy!
Charlene’s notes 8-14-2022: This was delicious! I will definitely make it again.