Yummy Green Enchiladas Chicken Soup

Thursday, February 27, 2020


  • 2.5 lbs. boneless skinless chicken breast or thighs (I use deboned rotisserie chicken)

  • 28 oz can green chicken enchilada sauce

  • 24 oz chicken broth

  • 1 cup half and half

  • 2 cups Monterey jack cheese

  • 4 oz cream cheese, cubed at room temperature

  • 4 oz green salsa (Salsa Verde)

  • Salt and pepper to taste

  • ½ cup of sliced jalapenos(optional)



In a large stockpot, add chicken and broth.  Simmer until chicken is done and can be easily pulled apart.  Remove chicken and shred. (If using deboned rotisserie chicken, just shred and add to pot with the broth and remaining ingredients and heat until soup is warm and cheese is melted…although soup is ready to eat, I like to simmer on low a while longer because it makes my kitchen smell amazing)

Add shredded chicken, enchilada sauce, half and half, jack cheese and green salsa to the pot.  Stir and heat soup until it is warm and the cheese is melted.  Season with salt and pepper if needed.  Serve with additional green salsa, hot sauce, avocado and sour cream on the side.  Enjoy!

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