SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP
Steps:
- Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
- When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
- Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.
Nutrition Facts : Calories 469 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 9 grams fat, Fiber 8 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1214 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GREEN CHILE ENCHILADA SOUP
Green Chile Enchilada Soup! This creamy, comforting green Chile enchilada soup is loaded up with chunks of chicken, white beans, green chiles, and cheese. Taking only 30 minutes from start to finish this recipe is perfect for a quick weeknight dinner for the whole family!
Provided by Serene Herrera
Number Of Ingredients 14
Steps:
- Heat olive oil in a large dutch oven, or large pot over medium heat.
- Add the diced onion and saute until the onion is soft and translucent. Add the minced garlic and cook an additional 30 seconds until fragrant.
- Add in the chicken broth, green enchilada sauce, shredded chicken, drained beans, diced green chiles, cumin and salt. Stir to combine.
- Bring the soup to a simmer, cover and simmer for at least 10 minutes.
- Remove the pot from the heat, allow to cool for about 2 minutes, then add in the shredded cheese. Stir while the cheese melts into the soup.
- Serve warm and top with any additional toppings desired.
Nutrition Facts : Calories 126 kcal, Carbohydrate 1 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 344 mg, Sugar 1 g, ServingSize 1 serving
CREAMY GREEN CHILE SOUP
Steps:
- In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
- Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
- Serve soup hot garnished with cilantro and cotija cheese.
GREEN CHILE CHICKEN ENCHILADA SOUP
I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!
Provided by VenturaMama77
Categories Chicken Soup
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g
CREAM OF CHICKEN SOUP ENCHILADAS RECIPE
I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.
Provided by Jellyqueen
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heatr oven to 350°F.
- Spray 13x9 baking dish with cooking spray.
- In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
- Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
- Spoon remaining mixture onto top of the tortillas and cover pan with foil.
- Bake 30 to 35 minutes.
- Remove from oven and top with the reserved cup of cheese.
- Bake 5 minutes longer, or until cheese is melted.
CREAMY GREEN CHILI AND CHEESE SOUP
This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet
Provided by jovigirl
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
- Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
- Cook for 20 minutes or until potatoes are tender.
- Add green chiles, cream and cheese.
- Heat until cheese is melted.
- Season with salt and black ground pepper to taste. Garnish with cilantro.
Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6
CREAMY GREEN CHILE SAUCE
This is a mild green chili recipe that will tantalize your taste buds! Serve it over your favorite Mexican or Tex-Mex food.
Provided by Maine-iac
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, melt butter over medium heat.
- Saute onion and garlic until transparent.
- Stir in flour until well-mixed and golden brown.
- Slowly stir in broth and remove lumps.
- Add chiles, cumin, and oregano and stir well.
- Reduce heat to simmer; cook, uncovered, about 15 minutes.
- Serve over burritos or your favorite Tex-Mex food.
Nutrition Facts : Calories 78.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 263.1, Carbohydrate 7.6, Fiber 0.9, Sugar 2.9, Protein 2.8
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