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This Green Enchiladas Chicken Soup mixes the soothing tastes of green enchiladas with the warmth of a hearty soup. Delicious, simple, and utterly fulfilling, it’s a delicious mix.
Tip for Preparation:
If you’re short on time, shred some pre-cooked chicken or rotisserie chicken. Another great way to let the flavors of this soup really shine is to make it ahead of time and then reheat it just before serving.
Differences in Ingredients:
Adjust the seasonings and ingredients to suit your taste. The amount of heat may be controlled by adjusting the amount of chopped green chilies or jalapeños. You can make it vegetarian by using vegetable broth and cooked beans instead of chicken and shredded chicken.
Recommended Serving Sizes:
Warm tortillas or crunchy tortilla chips are the perfect accompaniment to this soup. For a full dinner, try it with some cornbread and a fresh salad.
Heat and Storage:
Refrigerate any leftovers for up to three days if stored in an airtight container. Gently reheat in the microwave or on the stovetop until hot.
Take pleasure in:
Everyone loves this Green Enchiladas Chicken Soup, whether it’s a cozy weekday meal or a crowd-pleaser at a party. With each mouthful, savor the soothing warmth and delicious tastes.
Soup with Chicken and Green Enchiladas
What you need:
Just for the Soup:
cooked and shredded chicken breasts (one pound, or 450 grams) that are free of bones and skin
1 finely sliced onion
2 minced garlic cloves
In a liter, four cups chicken stock
one fourteen-ounce can jalapeos, chopped
Approximately 475 milliliters, or 2 cups salsa verde for enchiladas
teaspoon of cumin
Adjust with salt and pepper, if desired.
1 cup (240 ml) of heavy cream (or, for a lighter alternative, sour cream or Greek yogurt)
One hundred grams (cup) of shredded cheese (such as Monterey Jack or cheddar)
oil from olives, 2 teaspoons
As an Addition:
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