This easy soup is made with green enchilada sauce, cooked chicken breast, cream cheese, and avocado - perfect for a busy weeknight!
I know we all complain in the summer - it's too hot to cook, I don't want to turn on the stove/oven, blah blah blah... You know what? I say those same things and I can admit - it's an excuse, haha! After I say the phrase to Paul, "It's too hot to cook" it's usually followed by, "let's go grab something out!"
That's one of the main reasons soup isn't as popular in the summer. The funny thing is, I'm usually saying those words and complaining how hot it is in my AIR CONDITIONED HOUSE! I can totally see avoiding turning the oven on to bake batch after batch of cookies all day long. But dumping a few things in a pot and letting it simmer on the stove for 20 minutes? C'mon, guys - you can do it!
This is one of those "keep it simple, stupid" recipes that are absolutely packed with flavor - my whole family (even the kids) gobbled this one up. You might be tempted to, but DON'T skip the avocado and sour cream on top - they both completely make this soup!
Green Enchilada Chicken Soup
4 - 6 servings
2 cups cooked chicken breast, shredded or diced
2 (10 oz) cans mild green enchilada sauce
2 (14 oz) can chicken broth
2 cloves minced garlic
6 oz cream cheese, softened to room temperature
1/4 cup green onion, diced
1 avocado, chopped
1 cup sour cream
dried parsley, for garnish
Combine chicken, enchilada sauce, and chicken broth in a stock pot. Bring to a boil, then reduce heat to a simmer. Add garlic, and cream cheese and simmer for 10 minutes, stirring occasionally, until the cheese is completely melted. Stir in the green onion. Serve topped with avocado and a dollop of sour cream.
Seriously, the perfect soup - ANY time of the year!