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Chicken Soup Enchiladas Verdes


Chicken Soup Enchiladas Verdes




 For the soup:

  • 1 pound (450 g) boneless, skinless chicken breast, cooked and shredded
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups (1 liter) . ) chicken broth
  • 1 can (14 ounces) green chilies, diced
  • 2 cups (475 ml) green enchilada sauce
  • 1 teaspoon cumin
  • salt and black pepper to taste
  • 1 cup (240 ml) heavy cream ( or you can use sour cream or Greek yogurt for a lighter version)
  • 1 cup (100 g) grated cheese (e.g. Monterey Jack, Cheddar)
  • 2 tablespoons olive oil

To decorate:


  • Sliced ​​green onions
  • Chopped fresh cilantro
  • Sliced ​​jalapenos (optional)
  • Sliced ​​avocado (optional)
  • Lime wedges (optional)


  1. In a large soup pot or saucepan, heat olive oil over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.2. Add the minced garlic and cook for another minute until fragrant.
  2. Add chicken broth, green enchilada sauce, diced green chilies, cumin, salt and black pepper. Stir to combine.4. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 to 20 minutes to allow the flavors to meld.
  3. Add the shredded chicken to the pot and simmer for a few more minutes until heated through.

6.Add the  cream and grated cheese and let the cheese  melt into the soup.

  1. Taste the soup and season with more salt or pepper if necessary.
  2. Serve the Green Enchilada Chicken Soup hot, garnished with sliced ​​scallions, chopped cilantro, and optional toppings you prefer, such as sliced ​​jalapenos, avocado, or lime wedges.This soup offers the delicious taste of green enchiladas in a comforting and easy-to-make format. It’s the perfect option for a hearty dinner or a comforting meal on a cold day. Enjoy!

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