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.