As the weather turns colder and the craving for warm, hearty meals kicks in, there’s nothing quite like a bowl of soup to satisfy and soothe the soul. Enter the Creamy Green Enchiladas Chicken Tenderloin Soup – a dish that’s as comforting as it is full of vibrant, zesty flavors.

This soup is a unique blend of classic Mexican flavors with a creamy twist. Combining green enchiladas sauce, salsa verde, and cheeses, it’s a one-pot wonder that you’ll want to make over and over again. Whether you’re cooking for a cozy night in or hosting friends and family, this dish delivers on flavor and warmth.

Ingredients You’ll Need:

1 lb chicken tenderloin, shredded
2 cups green enchiladas sauce
1 cup salsa verde
4 cups chicken broth
1 cup heavy cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

How to Make It:

Prepare the Chicken: Start by cooking your chicken tenderloin and shredding it. You can poach the chicken in water or chicken broth for extra flavor.
Combine the Base: In a large pot, slow cooker, or Instant Pot, add the green enchiladas sauce, salsa verde, and chicken broth. Stir to combine.
Add the Chicken and Dairy: Incorporate the shredded chicken, heavy cream, Monterey Jack cheese, and cheddar cheese into the pot.
Season and Simmer: Sprinkle in the cumin, garlic powder, salt, and pepper. Mix well and let the soup cook on the stovetop over medium heat for about 20 minutes, stirring occasionally. If using a slow cooker, set it on low heat and let it simmer for 4-5 hours.
Final Touches: Once the cheeses are melted and the soup is thoroughly heated, give it a good stir to make sure everything is evenly combined.
Serve and Enjoy: Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice for that perfect finishing touch.

Why You’ll Love This Soup

Versatile Cooking Options: Whether you prefer the convenience of a slow cooker or the speed of an Instant Pot, this soup adapts to your cooking style.
Rich and Flavorful: The combination of green enchiladas sauce and salsa verde brings a tangy, slightly spicy note, balanced by the creamy, cheesy base.
Perfect for Leftovers: The flavors deepen over time, making this soup just as delicious the next day.

So, the next time you’re looking to warm up with something special, give this Creamy Green Enchiladas Chicken Tenderloin Soup a try. It’s a hearty, flavorful twist on comfort food that will leave everyone at the table asking for seconds.

Creamy Green Enchiladas Chicken Tenderloin Soup

Author: Alice

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Description

Warm up with a comforting bowl of Creamy Green Enchiladas Chicken Tenderloin Soup. This delightful soup features a rich broth made with green enchiladas sauce, salsa verde, and a blend of cheeses, perfectly complementing the tender shredded chicken tenderloin. It’s a versatile recipe you can easily prepare in a slow cooker, on a stovetop, or using an Instant Pot.

Ingredients

– 1 lb chicken tenderloin, shredded
– 2 cups green enchiladas sauce
– 1 cup salsa verde
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro for garnish
– Lime wedges for serving

Instructions

1. Prepare the chicken tenderloin by cooking and shredding it. Set aside.
2. In a large pot or slow cooker, combine the green enchiladas sauce, salsa verde, and chicken broth.
3. Add the shredded chicken tenderloin to the pot, followed by the heavy cream, Monterey Jack cheese, and cheddar cheese.
4. Season the mixture with cumin, garlic powder, salt, and pepper.
5. Cook on the stovetop over medium heat for approximately 20 minutes, stirring occasionally, or set your slow cooker on low heat for 4-5 hours.
6. Once the cheese has melted and the soup is heated through, give it a final stir to incorporate all ingredients well.
7. Serve hot, garnished with fresh cilantro and lime wedges.

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