Hello dear eaters and readers!
Welcome to the first Tasty Tuesday of 2019. And the first Pinterest Challenge blog hop, which I may or may not have signed up to participate in. I knew I was going out of town again so may not have signed up, but here I am, still at home. Whadaya know! So I am linking up with Erlene and the Pinterest Challenge blog hop gang to share my pinspired green enchilada chicken soup.
After gaining about 7 whopping pounds over the holidays…lots of emotional eating going on…PC has put us back on ‘soup diet’. He requested soup last night and I gave him 3 recipes to choose from. He chose this green enchilada chicken soup. I generally prefer to simmer my soups in the crock pot all day but this soup is prepared on the stove, and in record time, I might add. It would probably work well in the crock pot or even the Instapot; will experiment with that next go-round.
So, for today, grab your stock pot and ladle then meet me in the kitchen.
Pinspired Green Enchilada Chicken Soup
Tasty Tuesday: Pinspired Green Enchilada Chicken Soup. Just like mother made…if your mother made green enchilada chicken soup. Which my mother did not. But I am a mother and I am making it now. This recipe is easy, quick and requires very few ingredients. Most of them I have on hand on a regular basis. Have a look.
- 2 cups cooked chicken breast (or I used 2 frozen boneless, skinless breasts)
- 2 cans mild green enchilada sauce, 10 ounces each
- 2 cans chicken broth, 14 ounces each
- 2 cloves minced garlic (used about 2 teaspoons garlic powder)
- 6 ounces cream cheese, softened to room temperature (used fat free)
- 1/4 cup green onion diced
- 1 avocado, chopped
- 1 cup sour cream (used light sour cream, could also use fat-free or fat-free, plain Greek yogurt)
- dried parsley for garnish
I added the following ingredients, which are not called for in the original Pinterest recipe, shared by Mostly Homemade Mom, here.
- cilantro, chopped, approximately 1/8 cup
- green chile seasoning, approximately 2 teaspoons
- 1 cup frozen corn
- 1 cup of water
- 1 fresh lime
- pepper jack cheese, approximately 3 ounces, give or take an ounce (can never have too much cheese, am I right?)
- tortilla chips
I always preface my recipes by saying I don’t really measure anything. And as a result, nothing I make ever tastes the same way twice. Ha! For the good or bad. I keep telling myself that I need to break out the measuring spoons and measuring cups but why dirty them up when I can just kind of guesstimate. You know what I mean?
- Add chicken and 2 cans of chicken broth to stock pot. I used frozen, boneless, skinless chicken breasts so added a cup of water, too.
- Bring to a boil, then reduce heat to a simmer until chicken is cooked.
- Remove chicken from pot and shred, using two forks to pull meat apart. Return chicken to the pot.
- Add 2 cans of green enchilada sauce to the pot.
- Chop garlic (or use garlic powder), chop green onion and cilantro (if desired) and add to pot.
- Add green chile seasoning, if desired.
- Allow to simmer for 15-20 minutes.
- Cut softened cream cheese into small cubes, add to pot and simmer for 10 minutes, stirring occasionally, until the cheese is completely melted.
- Add pepper jack cheese, if desired. Stir occasionally and allow to simmer until cheese is melted.
- We added some broken tortilla chips to the bottom of our bowls, then ladled in the soup.
- Serve topped with avocado and a dollop of sour cream and a few sprinkles of grated pepper jack cheese and a squirt of fresh lime juice.
- Add a spoon and dig in!
Since we are on PC’s ‘soup diet’ right now, this was all we had for dinner. I would say this makes about 6 servings. We each had 1 1/2 generous bowls full and have at least that much left for Thurday leftover day. It is approximately 8 Free Style Weight Watchers points per bowl, made with fat free cream cheese.
Green enchilada chicken soup could be paired with a quesadilla or rolled tacos or even just a green salad to make a more complete meal. It is really, really, really good. Really. Good.
Are you guys soup eaters at your house? If so, you have to try this recipe. Hearty, delicious and a quick, easy meal. You might also like my crock pot creamy sausage potato soup or crock pot pizza soup, which we had last week. If you have a pinspired post to share, won’t you link up with us below?
Would like to invite you to follow my blog Facebook page, here. A few months ago some of my faithful friends shared their fav soup recipes on the Facebook page. Lots of inspiration there from my sweet buddies. Oh, and my Souper Chili and Stews Pinterest board is loaded with great recipes. Would be tickled to have you follow me there.
Hope you will run by to visit some of the gals linked-up for the Pinterest Challenge blog hop, too. I am always impressed with the fabulous ideas shared through this this challenge. Pretty sure you will be, too.