WebGreen Chile Enchilada Sauce 1 (15 ounce) can Green Chile Enchilada Sauce 8 ounces sour cream You will also need: Between 10-12 small low carb Tortillas for rolling (corn, …
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WebStir in the spices. Add the chicken breasts, beans, corn, tomatoes, and broth. Bring to a simmer and cook covered for 25-30 minutes until the chicken is cooked …
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Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
Hatch Green Chile and Cheese Soup is warm and spicy and perfect for the Fall and Winter seasons. Topped with sour cream for a cool dollop; it's perfect. In a large, heavy pot, melt butter over very low heat; add the onion, peppers and garlic and cook over low heat for 10 minutes until vegetables are soft but not browned.
Here's how to make Instant Pot Green Enchilada Chicken Soup: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set Instant Pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
Here's how to make Green Enchiladas Chicken Soup on your stovetop: In a large stockpot, add chicken and broth. Simmer until the chicken is done and can easily be pulled apart. Remove chicken and shred. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot.