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.