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
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
CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP
Make and share this Crockpot Green Chicken Chile Enchilada Soup recipe from Food.com.
Provided by AmyZoe
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
- Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
- Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
- Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
- Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
- Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
- Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
- Shred the chicken with 2 forks and then add back into the soup.
- Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.
Nutrition Facts : Calories 494.7, Fat 17.9, SaturatedFat 8.5, Cholesterol 104.6, Sodium 1159.8, Carbohydrate 51.2, Fiber 14.3, Sugar 8, Protein 34.7
BEEF AND GREEN CHILE ENCHILADAS
Try these easy, cheesy ground-beef enchiladas, complete with sassy sauce and mild chiles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
- Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
- Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
- Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
Nutrition Facts : Calories 505, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g
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