Green Chile Enchilada Soup
- Joe Reider, Austin Realtor
- Feb 26, 2020
- 2 min read
Updated: Sep 26, 2021
In what may be the last “super cold” blast of early 2020 for Central Texas we’ve already made 4 batches of this soup! #ThatGood
Not only is this soup easy to make, it’s a lower carb keto-friendly soup that’s wonderfully creamy with just the right amount of heat, thanks to our ol’ friend the hatch green chili — perfect for warming up cold days and nights!
Time To Prepare:
About 30 minutes.
Foodie Tips:
❤ You can dial up or dial down the heat of this soup by using your tried and true ingredients. To get you started I’ve included suggested items below that I found at my neighborhood H-E-B.
❤ You can enjoy this soup served from a bowl but I also enjoy it from a mug where I can consume it faster.
❤ Lover of the chilis? Don’t miss out on our Hatch-Chicken Mac n’ Cheese recipe that will have you weak in the knees.
Ingredients:
1-2 Tablespoons | Olive Oil (Or Avocado Oil)
2-3 Pounds | Boneless Chicken Breast, Sautéd Then Cubed
2 Cans (15 Ounces Each) | Hatch Green Chile Enchilada Sauce With Roasted Garlic (or without roasted garlic)
2 Cans (14.5 Ounces Each) | Low Sodium Chicken Broth
1 Cup | Half & Half
2-3 Cups | White Cheese, Shredded (Monterey Jack, Pepper Jack)
½ Cup | Philadelphia Cream Cheese, Room Temperature, Cubed
½ – 1 Cup | Green Salsa (Central Market Hatch Green Chile Salsa Verde works great)
To Taste | Kosher Salt And Fresh Cracked Black Pepper
To Garnish | Your Favorites: More Shredded Cheese, Cubed Avocado, Chopped Cilantro, Green Onion Tops, Chopped Tomatoes
What To Do:
1. Prepare The Chicken: In a large pot over medium-high heat, warm the oil. Add the chicken and sauté the chicken until done (about 3-4 minutes on each side). Turn off the heat, remove the chicken from the pot, cool, cube and set aside.
2. Back In The Pot We Go: Add the cubed chicken back to the pot and add the enchilada sauce, chicken broth, half & half, shredded cheese, the cubed cream cheese, salsa verde. Warm everything up until things are melty good (about 10 minutes).
3. The Finishing Touch: Salt and pepper to your liking. Spoon into bowls (or mugs) and garnish with your favorite ingredients (ideas shown above).
Enjoy this green chili enchilada soup – it’s a family favorite!
~ Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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