Green Chile Chicken Soup
Servings: 4
Calories: 508kcal
This simple soup is full of Tex Mex flavor and cooks up in 30 minutes.
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Ingredients
- 15 oz green enchilada sauce canned or homemade
- 1 cup salsa verde or 7 oz can
- 3 cups low sodium chicken broth
- 1.5 lbs boneless, skinless chicken breasts or chicken thighs
- 1 cup frozen corn or a 15 oz can, drained
- ½ cup heavy cream
- 1 cup shredded cheddar cheese plus more for topping
- salt and pepper to taste
- Toppings
Instructions
- Add green enchilada sauce, salsa verde, chicken broth, and raw chicken breasts to a large pot or Dutch oven (4 quart or larger). Bring to a boil, then reduce heat to medium and cook until chicken is cooked through.
- Turn off the heat and remove cooked chicken breasts to a plate and shred with two forks.
- Return cooked, shredded chicken along with the corn, heavy cream and shredded cheddar cheese to the pot and rewarm soup over medium heat. Season with salt and pepper to taste and serve hot with desired garnishes.
Notes
- Add a can of drained and rinsed black beans, cannellini beans, or pinto beans for extra protein!
- Use leftover chicken or rotisserie chicken in place of raw chicken breasts.
- Try serving over hot cooked white rice or my Mexican rice.
Nutrition
Calories: 508kcal | Carbohydrates: 16g | Protein: 49g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 171mg | Sodium: 1771mg | Potassium: 946mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1834IU | Vitamin C: 6mg | Calcium: 235mg | Iron: 2mg