A change from your typical red enchilada soup, this Green Chicken Enchilada Soup is filled with your favorite chicken enchilada flavors. Top with cheese and tortilla chips for even more flavor!
Optional toppings - more cheese, crushed chips, sour cream, cilantro, jalapeños, etc.
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth.
Combine 2 cups of the water with the masa marina, whisking until smooth. Pour into the pot, along with the remaining cup of water, enchilada sauce, and green chiles. Season with the salt, Chile powder, cumin, and pepper to taste.
3 cups water*, 1 cup masa harina, 1 (10 oz) can green enchilada sauce, 2 (4 oz) each cans diced green chiles, 1 teaspoon salt, 1 teaspoon Chile powder, 1 teaspoon cumin, Pepper
Cook for 30-40 minutes, or until thickened.
Stir in the Monterey Jack an the cream cheese. Cook until both cheeses have melted, whisking as needed, about 10 minutes. Stir in the chicken and cook until heated through.
4 oz shredded Monterey Jack cheese, 4 oz cream cheese, 2 cups cooked, shredded chicken
Serve topped with additional toppings, if desired.
Optional toppings - more cheese, crushed chips, sour cream, cilantro, jalapeños, etc.
Notes
*This soup gets thicker upon standing. If you like a thinner soup, you can use more water or chicken broth to thin it out.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information does not include optional toppings.