Green Enchillada Soup



This is one of those wonderful one pot easy prep meals. No chopping! I made a less lactose version because someone in our family has a sensitivity. Use full lactose items if you feel so inclined

Ingredients:

  • 2 lbs. uncooked chicken
  • 1 - 16 oz. chicken or vegetable broth
  • 1 - 28 oz. can green enchilada sauce
  •  Salt & Pepper to taste
  • 1 - 14oz. can of corn, drained
  • 1 - 14 oz. can of white beans  
  • 2 cups shredded Monterey jack cheese or white cheddar cheese
  • 1/4 cup whole milk (or regular)
  • 3/4 cup almond milk (Or use all whole milk)
  • 1 cup of soy yogurt (or greek yogurt or sour cream)
  • 2 oz. cream cheese or cream cheese alternative (cubed and softened)
  • chopped red onion
  • chopped cilantro 
  • lime wedges 
  • tortilla chips
  • green verde salsa for topping (optional)

***You could top with chopped avocado and more cheese. 

***We have also prepared rice per package directions and poured soup over top of rice when serving. 

*** adding red pepper flakes is fun - but can bring the heat. 

Recipe:

  1. In a crockpot add the chicken, broth, and enchilada sauce, Salt & Pepper. Cook on low for 7 hours.
  2. Shred the chicken. Add the beans and corn. Stir
  3. Add the cheese, milks, yogurt, cream cheese and to the crockpot. Stir as you add the milks. Cook for another hour or until the cheese has melted.
  4. Spoon out and top with onion, lime and cilantro. We enjoy eating this with a side of tortilla chips.

***** You can make this in an insta pot as well. Cook the chicken with 1&1/2 cups of broth  with salt & pepperon high pressure for 8 minutes. Do a quick release after 10 minutes. Shred chicken. ON saute medium heat the broth, chicken, enchilada sauce until warm. Add cheese, milk, and salsa and stir until cheese is melted. Use Salt & Pepper. Pour in to bowls and top with cilantro and onion, or any other toppings.

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