Description
A delicious creamy soup featuring chicken, green enchilada sauce, and Monterey Jack cheese, perfect for a comforting meal.
Ingredients
Scale
- 9 Boneless Skinless Chicken Thighs (Diced)
- 1 tablespoon Olive Oil
- 14 oz can Green Enchilada Sauce
- 8 oz Salsa Verde
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Heavy Whipping Cream
- 2 cups Shredded Monterey Jack Cheese
- 8 oz cream cheese (diced into small pieces)
- 3 cups Chicken Broth
- 1 tsp Xanthan Gum
Instructions
- Heat the olive oil on medium heat in a large stock pan. Sauté the chicken on medium heat for 3-5 minutes on each side until the chicken is browned and cooked through.
- Then stir in the green enchilada sauce, salsa verde, chicken broth, salt, and pepper.
- Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
- Then stir in the heavy whipping cream, Monterey Jack cheese, and cream cheese.
- Heat on medium heat uncovered until the cheese is melted and well combined (approximately 4-6 minutes).
- Stir in the Xanthan Gum at the end to thicken the soup.
- Serve topped with your favorite toppings: Sour cream, cilantro, and green onions. Enjoy!
Notes
- This soup is great with added toppings like avocado, tortilla strips, or jalapeños for extra flavor.
- Customize with your favorite beans or corn for added texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 175mg