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Green Enchilada Chicken Soup
Green Enchilada Chicken Soup made with cooked chicken green enchilada sauce, cream cheese, chicken broth, and avocado.
Course Soup
Cuisine American
Keyword recipe for green enchilada chicken soup
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Servings 4 servings
Calories 493kcal
- 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
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.
Calories: 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