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Green Chile Enchilada Soup - Lunch Version

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 2 1/2 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
  • 1/4 teaspoons Chili Powder
  • 1 teaspoon juice Lime
  • 1/2 cups Corn, Frozen
  • 1/8 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 8 ounces soften Cream Cheese

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 450 Calories
  • 28g Total Fat
  • 13g Sat Fat
  • 1g Trans Fat
  • 142mg Cholesterol
  • 1432mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 33g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large soup pot, heat olive oil over medium high heat.
  2. Add onion and garlic and cook for 5-6 minutes, until onion begins to soften
  3. Stir in diced chicken and allow to brown, about 4 minutes per side.
  4. Add chicken broth, salsa verde, green chiles, cumin, chili powder, lime juice, corn, salt and pepper.
  5. Bring to a boil.
  6. Reduce heat to medium low, then allow to simmer for 20 minutes.
  7. Cut cream cheese into small chunks, then stir into soup until it is completely melted.

Freeze For Later Cooking 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?

  1. In a large soup pot, heat olive oil over medium high heat.
  2. Add onion and garlic and cook for 5-6 minutes, until onion begins to soften
  3. Stir in diced chicken and allow to brown, about 4 minutes per side.
  4. Add chicken broth, salsa verde, green chiles, cumin, chili powder, lime juice, corn, salt and pepper.
  5. Bring to a boil.
  6. Reduce heat to medium low, then allow to simmer for 20 minutes.
  7. Cut cream cheese into small chunks, then stir into soup until it is completely melted.
  8. Allow to cool.
  9. Divide into indicated number of freezer bags, label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

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