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nameGreen Enchilada Chicken Soup
descriptionCreamy and savory, zesty but not spicy, and so easy to make.
urlhttps://12tomatoes.com/green-enchilada-chicken-soup
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Ingredients
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lbs boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1 (28 oz) can green enchilada sauce
  • 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
  • 2-4 corn tortillas, halved and cut into strips
  • Fresh cilantro, for serving.
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. 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.
  2. Add chicken breasts and broth and bring to a simmer. Cook until chicken can be easily shredded with a fork. Remove chicken and shred.
  3. 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.
  4. Season to taste with salt and pepper, stir in tortilla strips, serve with cilantro, and enjoy!
Creamy and savory, zesty but not spicy, and so easy to make.
Course: Dinner

Recipe adapted from Seeking Good Eats.

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Green Enchilada Chicken Soup

Green Enchilada Chicken Soup

4.6 from 95 votes
Cuisine: Mexican
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lbs boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1 (28 oz) can green enchilada sauce
  • 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
  • 2-4 corn tortillas, halved and cut into strips
  • Fresh cilantro, for serving.
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. 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.
  2. Add chicken breasts and broth and bring to a simmer. Cook until chicken can be easily shredded with a fork. Remove chicken and shred.
  3. 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.
  4. Season to taste with salt and pepper, stir in tortilla strips, serve with cilantro, and enjoy!