Green Enchilada Rotisserie Chicken Soup
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Make this flavorful soup without the long wait! Green enchilada rotisserie chicken soup ready to eat in less than one-hour! Can it be? You betcha!
The best part about this recipe is that it calls for a pre-baked rotisserie chicken. This can usually be purchased at Walmart, Sam’s Club, Costco or your grocery store near the deli section. And to top it off the rotisserie chicken is fairly cheap.
Last year when it was blizzard conditions in Kansas, when no-one was supposed to be out and about in the treacherous weather. Well, as adventurous as my husband is you can’t keep the man down! So, we headed to Sam’s club….just to get out of the house. LOL! That day there was hardly no one in the store and we ended up getting a free rotisserie chicken. So, if you are lucky you may get a free chicken but the actual cost of a rotisserie chicken is about $4.98 to $6.00 on a good day. That’s cheaper than buying a whole chicken and baking it yourself.
Green Enchilada Rotisserie Chicken Soup Recipe
Ingredients:
- 1 Pre-cooked Rotisserie chicken deboned (keep juices and add to pot)
- 32 ounce chicken broth
- 1 (24 ounce can) green enchilada sauce
- 1 cup heavy whipping cream
- 4 ounce cream cheese
- 1 (7 ounce can) salsa verde
- 2 cups freshly grated Monterey Jack Cheese (maybe more for topping individual servings)
- 2-4 Tablespoons of all-purpose flour or corn starch (Optional: use this if you like a thicker soup)
- Cilantro as garnish (optional)
- Sliced or diced avocado (optional)
Instructions:
In a large pot add deboned chicken, green enchilada sauce, heavy whipping cream, cream cheese, and salsa verde. Add chicken broth to pot. Also, if your rotisserie chicken comes with a little juice add that to your pot too.
TIP: If you are wanting a thicker soup hold back 1 cup of broth and place the broth in a large cup, add 2-4 Tablespoons of flour or corn starch (depending on how thick you want the broth) and whisk until thoroughly combined and no sign of lumps. Then add the remainder of broth to the pot.
Heat on high until broth becomes steamy but not quite to a boil. Be sure to stir often to dissolve the cream cheese. Once the cream cheese has dissolved add freshly grated Monterey Jack Cheese stirring until melted. Serve immediately. Top with cilantro, sliced or diced avocado and sour cream or add other toppings as desired. This recipe will make about 8 cups or thereabout.
TIP: Instead of tossing the chicken carcass/bones into the trash place them in a medium pot, add water just to cover bones and bring to a boil for about 10 minutes. Then cover pot, turn heat down and simmer for about 45-60 minutes. This will usually give you about 2-cups of homemade chicken broth. If not using the broth this time save it for another time. Place cooled broth in a freezer safe container and place in freezer for up to three months.
Be authentic and serve your green enchilada rotisserie chicken soup in these traditional Mexican clay soup bowls and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR GREEN ENCHILADA ROTISSERIE CHICKEN SOUP AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Green Enchilada Rotisserie Chicken Soup
Make this flavorful soup without the long wait! Green enchilada rotisserie chicken soup ready to eat in less than one-hour! Can it be? You betcha!
Ingredients
- 1 Pre-cooked rotisserie chicken deboned (keep juices and add to pot)
- 32 ounce chicken broth
- 1 (24 ounce can) green enchilada sauce
- 1 cup heavy whipping cream
- 4 ounce cream cheese
- 1 (7 ounce can) salsa verde
- 2 cups freshly grated Monterey Jack Cheese (maybe more for topping individual servings)
- 2-4 Tablespoons all-purpose flour or corn starch (Optional: use this if you like a thicker soup)
- Cilantro as garnish (optional)
- SLiced or diced avocado (optional)
Instructions
-
In a large pot add deboned chicken, green enchilada sauce, heavy whipping cream, cream cheese, and salsa verde. Add chicken broth to pot. Also, if your rotisserie chicken comes with a little juice add that to your pot too.
TIP: If you are wanting a thicker soup hold back 1 cup of broth and place the broth in a large cup, add 2-4 Tablespoons of flour or corn starch (depending on how thick you want the broth) and whisk until thoroughly combined and no sign of lumps. Then add the remainder of broth to the pot.
-
Heat on high until broth becomes steamy but not quite to a boil. Be sure to stir often to dissolve the cream cheese. Once the cream cheese has dissolved add freshly grated Monterey Jack Cheese stirring until melted. Serve immediately. Top with cilantro, sliced or diced avocado and sour cream or add other toppings as desired.
