Weeknight Chicken Enchilada Soup
Created by ForeverMama on August 14, 2024
- Servings: 4
- Prep Time: 15m
- Cook Time: 15-20m
- Recipe #43418
Ingredients
- 1/2 cup salsa verde (get a good quality brand)
- 4 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded, plus more, for garnishing (get extra sharp if you can)
- 4 cups chicken stock
- 2 cups cooked chicken, shredded (Rotisserie works here)
- Salt and pepper, to taste (if needed)
- Cilantro, chopped (optional)
How to Make
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Step 1: Combine the salsa, cream cheese, cheddar cheese and chicken stock in a blender and blend until smooth. (You can also use an immersion blender right in your saucepan, if you'd like)
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Step 2: Pour into a medium saucepan and cook on medium until hot (DON'T BRING TO A BOIL).
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Step 3: Add the chicken and cook an additional 3 - 5 minutes until heated through. Taste for seasoning and add salt and pepper, if needed.
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Step 4: Garnish with additional shredded cheddar and chopped cilantro (if desired).
Nutritional Facts
- Serving Size: 1 (343.3 g)
- Calories 268.8
- Total Fat - 13.6 g
- Saturated Fat - 7.4 g
- Cholesterol - 72.9 mg
- Sodium - 992.5 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 0.6 g
- Sugars - 5.4 g
- Protein - 24.4 g
- Calcium - 530.7 mg
- Iron - 1.1 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg