Ingredients
Scale
- 2 cups (about 240 g) cooked rotisserie chicken, shredded
- 1 can (10 oz / 284 g) green enchilada sauce
- 1 can (4 oz / 113 g) diced green chiles
- 1 cup (8 oz / 225 g) cream cheese
- 4 cups (960 ml) chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional Toppings: Shredded cheese, fresh cilantro, avocado slices, tortilla strips
Instructions
- In a large pot over medium heat, combine 4 cups chicken broth, 10 oz green enchilada sauce, 4 oz diced green chiles, and 1 teaspoon cumin.
- Bring the mixture to a gentle simmer, stirring occasionally.
- Add 2 cups shredded rotisserie chicken and 1 cup cream cheese, stirring until the cream cheese is fully melted and the ingredients meld together (about 5-7 minutes).
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with your choice of toppings like shredded cheese, cilantro, avocado, and tortilla strips.
Notes
For a lighter option, replace cream cheese with Greek yogurt. For a vegetarian version, use canned black beans instead of chicken and vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free