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.
- 252218 Upgrade to a paid membership 11486 to unlock all instructions 11437
- 2032944 Upgrade to a paid membership 22189 to unlock all instructions 34293
- 2138578 Upgrade to a paid membership 16859 to unlock all instructions 74654
- 2856797 Upgrade to a paid membership 55387 to unlock all instructions 2038
- 734654 Upgrade to a paid membership 19495 to unlock all instructions 78537
- 6361683 Upgrade to a paid membership 40954 to unlock all instructions 6373
- 8879264 Upgrade to a paid membership 33425 to unlock all instructions 94449
- 8409266 Upgrade to a paid membership 81290 to unlock all instructions 83147
Upgrade to a paid membership to unlock all recipe instructions
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
- 3432544 Upgrade to a paid membership 50906 to unlock all instructions 45668
Upgrade to a paid membership to unlock all recipe instructions
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.