Green Enchilada Chicken Soup Food

GREEN CHILE ENCHILADA SOUP

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.

GREEN ENCHILADAS CHICKEN SOUP

Steps:

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
• Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
• Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
• Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
• Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
• In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
• Add shredded chicken, enchilada sauce, half and half, jack cheese, cream 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, and sour cream on the side. Enjoy!

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.

GREEN ENCHILADA CHICKEN SOUP

Steps:

• Preheat a 5.5 quart stock pot on medium heat with the grapeseed oil. Then add in the onion, red and orange bell pepper, and minced garlic.
• Saute for 1 minute, then add in 1/2 cup chicken broth. Place a lid on top of the pot and cook for an additional 2-3 minutes. Then add in the zucchini and yellow squash and mix well. Season with salt and ground cumin then add in the diced chiles.
• Mix and add in the stems of the cilantro (minced), the enchilada sauce, and the chicken broth. Mix well, and cook for 10 minutes.
• While the soup cooks shred the chicken and begin to add it to the pot. Then add in the frozen corn, and white beans. Cook with the lid on for an additional 5 minutes. Remove the lid and add in the cubed cream cheese, stir and simmer on low until the cream cheese melts. Then stir in the remaining cilantro.
• Ladle soup into bowls. Top with additional cilantro, cheese and fresh avocados.

CREAMY GREEN ENCHILADA SOUP

Steps:

• Heat a Dutch oven over medium heat. Add onions and cook until soft and transparent, about 10 minutes. Add garlic, salt, pepper, cumin, oregano, and cayenne pepper. Cook for 1 minute longer.
• Add chicken stock. Add chiles, enchilada sauce, beans, chicken, corn, and chicken stock.
• Bring to a boil, and reduce to a simmer. Simmer for 20 minutes.
• Add sour cream and cream. Add cilantro. Simmer for another 5 minutes.
• Ladle into bowls and serve with shredded cheese and tortilla chips.

CHICKEN ENCHILADA SOUP

Steps:

• In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
• Add all other ingredients and mix until well blended.
• Let simmer over medium heat for 10-15 minutes so flavors can blend.
• Ladle into bowls and enjoy!

CHICKEN ENCHILADA SOUP (WITH GREEN CHILIES)

Steps:

• Take chicken breasts place into a non stick skillet with a little olive oil. Sprinkle with garlic powder, paprika, pepper and a dash of salt. Cook on a medium heat then reduce to a lower heat toss in chopped onion sauteing slightly just before adding in chicken broth.
• Next add the chicken broth and all the canned items (reserving half of the green chilies for later) and stir.
• When done serve and top with garnishes you love!
• Cook on low occasionally stirring until done.
• While soup is cooking prepare garnishes as follows;
• Rinse, chop cilantro place in a bowl.
• Shred sharp cheddar cheese put into serving dish.
• Slice avocado
• Optional addition sour cream for garnish

CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP

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.

GREEN CHICKEN ENCHILADA SOUP

Steps:

• Grate the zucchini, onion and poblano pepper or chop it finely with a knife.
• Shred the chicken and set aside.
• Melt the butter in a large soup pot. Add the zucchini, onion and poblano peppers to the pot and cook for a few minutes until starting to soften. Season with the salt, cumin and garlic powder.
• Stir in the canned green chiles.
• Add the flour and cook for a couple of minutes, stirring often.
• Add the green chile enchilada sauce and the salsa. Cook until thickened.
• Stir in the chicken broth, shredded chicken and lime juice.
• Bring the soup to a simmer and cook for about 30 minutes, stirring occasionally.
• Top the soup with any combination of fried corn tortilla strips, shredded cheese, avocado, red onion, cilantro, sour cream and lime wedges.

EASY GREEN ENCHILADA SOUP

Steps:

• To a large pot, add the chicken stock or broth, the onion, the green enchilada sauce, the green salsa, green chiles, and cumin. Bring to a good simmer.
• Turn off heat and add in the cream cheese, then the Monterrey Jack cheese in small handfuls, stirring after each to incorporate, then the cream. Add the cooked chicken and allow to warm through. If necessary, turn on the heat and warm very gently. Do not boil after the dairy has been added.
• Serve warm and garnish as desired, with cilantro, avocado, green onion, sour cream & tortilla strips or chips.
• Note: Depending on the salsa, and if using onion, you may find some crunchier bits in the soup if it is just brought to a simmer. If you wish, you may simmer for about 15 minutes or so, or until all ingredients are softened, before proceeding with the dairy.

CROCK POT GREEN ENCHILADA CHICKEN SOUP

Steps:

• 1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6-8 hrs 2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste. 3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.

GREEN CHILE CHICKEN ENCHILADA SOUP

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.

GREEN CHICKEN ENCHILADAS

Steps:

• Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
• For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
• Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
• Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

GREEN ENCHILADAS CHICKEN SOUP (KETO SLOW COOKER MEXICAN SOUP)

Steps:

• SLOW COOKER INSTRUCTIONS:
• IN A 6-QUART SLOW COOKER ADD CHICKEN BREAST OR THIGHS, GREEN ENCHILADA SAUCE, AND CHICKEN BROTH. COOK ON LOW 6 TO 8 HOURS.
• REMOVE CHICKEN AND SHRED. ADD SHREDDED CHICKEN, JACK CHEESE, CREAM CHEESE, HALF AND HALF, AND GREEN SALSA TO SLOW COOKER. TURN CROCKPOT TO WARM AND STIR UNTIL CHEESES ARE MELTED. ADD HOT SAUCE OR ADDITIONAL SALSA TO TASTE.
• SERVE AND ENJOY! DELICIOUS TOPPED WITH AVOCADO, CILANTRO, GREEN ONION, AND SOUR CREAM.
• INSTANT POT INSTRUCTIONS:
• COOK YOUR CHICKEN ON HIGH PRESSURE WITH 1 CUP OF BROTH FOR 8 MINUTES. DO A QUICK RELEASE AFTER 10 MINUTES. REMOVE CHICKEN AND SHRED.
• SET POT TO SAUTE MEDIUM, AND ADD REMAINING BROTH, SHREDDED CHICKEN, GREEN ENCHILADA SAUCE, SALSA, AND HEAT UNTIL WARM. ADD CHEESE AND REMAINING INGREDIENTS. STIR UNTIL CHEESE IS MELTED. SEASON WITH SALT AND PEPPER IF NEEDED.
• STOVETOP INSTRUCTIONS:
• IN A LARGE STOCKPOT, ADD CHICKEN AND BROTH. SIMMER UNTIL CHICKEN IS DONE AND CAN EASILY BE PULLED APART. REMOVE CHICKEN AND SHRED.
• ADD SHREDDED CHICKEN, ENCHILADA SAUCE, HALF AND HALF, JACK CHEESE, CREAM 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, AND SOUR CREAM ON THE SIDE. ENJOY!
• NOTES
• TO ADD SPICE USE ADDITIONAL GREEN SALSA OR A GREEN CHILI HOT SAUCE.
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