Green Enchilada Chicken Soup By Kelly Miller • June19,2014 • Updated January 17, 2022 • 6 Comments 1.4K 5 Jump to Recipe Green Enchilada Chicken Soup 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! Seriously, the perfect soup – ANY time of the year! If you liked this Green Enchilada Chicken Soup recipe, leave a rating and a comment below this post! Green Enchilada Chicken Soup Green Enchilada Chicken Soup made with cooked chicken green enchilada sauce, cream cheese, chicken broth, and avocado. No ratings yet Print Pin Rate Course: SoupCuisine: AmericanKeyword: recipe for green enchilada chicken soup Prep Time: 10 minutes minutesCook Time: 25 minutes minutes Servings: 4 servings Calories: 493kcal Author: Kelly Miller Ingredients▢ 2 cups chicken breast cooked and shredded or diced▢ 20 oz canned mild green enchilada sauce▢ 28 oz canned chicken broth▢ 2 cloves garlic minced▢ 6 oz cream cheese room temperature▢ 1/4 cup sliced green onion▢ 1 avocado diced▢ 1 cup sour cream▢ dried parsley for garnish InstructionsCombine 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. NutritionCalories: 493kcal | Carbohydrates: 21g | Protein: 24g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 125mg | Sodium: 2230mg | Potassium: 837mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2033IU | Vitamin C: 25mg | Calcium: 134mg | Iron: 2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.4K 5
Lady Gourmet says June 19, 2014 at 3:09 am Sounds like a wonderful meal in one soup. Blessings, Catherine Reply
Kelly @ Mostly Homemade Mom says June 19, 2014 at 11:51 am Thanks so much, Catherine! This is definitely a wonderful meal. 🙂 Reply
DessertForTwo says June 20, 2014 at 12:15 pm I'm one of those weirdos that loves soup in the summer. Bring it! 🙂 Reply
Kelly @ Mostly Homemade Mom says June 21, 2014 at 12:55 pm Thanks! It really does taste heavenly! Reply