Creamy Green Enchilada Chicken Soup
Master green enchiladas chicken soup with this velvety recipe. Our creamy green enchilada chicken soup includes a step-by-step timing guide. Ready in 45 min.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eppyc.com.
Cooking tools:
- Pressure cooker
- Slow cooker
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Whisk
- Wooden spoon
- Grater
- Ladle
- Stove
- Airtight container
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced green chiles
- 1 jar (16 oz) green enchilada sauce
- 4 cups chicken bone broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can (15 oz) white cannellini beans, drained and rinsed
- 4 oz cream cheese, softened and cubed
- ½ cup heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- salt to taste
- black pepper to taste
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