Green Chile Enchilada Soup - Lunch Version
Our Green Chile Enchilada Soup harnesses some familiar Tex-Mex flavors by incorporating salsa verde, cumin and, of course, green chiles. Creamy and spicy, this hearty soup makes a great meal to share or pack for lunch.
Ingredients
- 1 tablespoon Olive Oil
- 1 ¼ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 2 ½ cups dice Chicken, Boneless Breasts
- 16 fluid ounces Chicken Broth/Stock
- 15 ounces Salsa Verde
- 4 ounces drain Mild Green Chiles, Diced, Canned
- 1 teaspoon Cumin
- ¼ teaspoons Chili Powder
- 1 teaspoon juice Lime
- ½ cups Corn, Frozen
- ⅛ teaspoons Salt
- ¼ teaspoons Black Pepper
- 8 ounces soften Cream Cheese
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large soup pot, heat olive oil over medium high heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large soup pot, heat olive oil over medium high heat.
- Add onion and garlic and cook for 5-6 minutes, until onion begins to soften
- Stir in diced chicken and allow to brown, about 4 minutes per side.
- Add chicken broth, salsa verde, green chiles, cumin, chili powder, lime juice, corn, salt and pepper.
- Bring to a boil.
- Reduce heat to medium low, then allow to simmer for 20 minutes.
- Cut cream cheese into small chunks, then stir into soup until it is completely melted.