As the weather gets cooler, there’s nothing more comforting than a bowl of warm, creamy soup. For those who crave a bit of a kick in their comfort food, this Spicy Verde Chicken Tenderloin Soup is perfect. It combines a creamy, spicy broth with the vibrant flavors of green enchilada sauce and salsa verde, bringing a bit of zest and warmth to any chilly day. Whether you’re using a stovetop, Instant Pot, or slow cooker, this soup is easy to make and will quickly become a household favorite.
Why You’ll Love This Soup
This recipe delivers a fantastic blend of flavors. The tangy salsa verde and green enchilada sauce create a beautiful, slightly spicy base that complements the creaminess of the heavy cream and cheeses. Tender shredded chicken tenderloin adds texture and substance, making each spoonful a satisfying treat. And if you enjoy a bit of customization, garnish it with fresh cilantro and a squeeze of lime for a fresh, zesty finish.
Key Ingredients
To achieve its rich, spicy, and creamy taste, this soup uses a mix of ingredients that add layers of flavor and texture:
- Chicken Tenderloin: Shredded chicken gives the soup a hearty, comforting feel, making it a meal in itself.
- Green Enchilada Sauce & Salsa Verde: These provide the signature tangy, spicy notes that define the soup.
- Cheeses (Monterey Jack & Cheddar): These melted cheeses bring creaminess and a mild sharpness to balance the spice.
- Heavy Cream: For that luxurious, creamy texture.
- Seasonings (Garlic Powder, Onion Powder, Ground Cumin): These spices round out the flavor, adding a hint of smokiness and depth.
How to Make Spicy Verde Chicken Tenderloin Soup
Ingredients:
- 1 lb chicken tenderloin, shredded
- 2 cans (10 oz each) green enchilada 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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- Lime wedges (for serving)
Instructions:
- Cook the Chicken:
- Instant Pot: Add the chicken tenderloin, green enchilada sauce, salsa verde, and chicken broth. Close the lid and cook on high pressure for 10 minutes.
- Stovetop or Slow Cooker: Combine these ingredients in a large pot or slow cooker and cook until the chicken is tender.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Creaminess & Seasonings: Stir in the heavy cream, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and ground cumin. Season with salt and pepper to taste. Continue stirring until the cheeses are melted and the soup has a creamy texture.
- Let It Simmer:
- Stovetop: Simmer on low for an additional 10 minutes to let the flavors meld.
- Slow Cooker: Cook on low for another 30 minutes.
- Serve & Garnish: Ladle the soup into bowls and top with fresh cilantro and a squeeze of lime if desired. The cilantro and lime add a refreshing contrast to the creamy, spicy broth.
Serving Suggestions
Pair this soup with warm cornbread or tortilla chips for a complete meal. It’s also excellent served with avocado slices or a dollop of sour cream for an added layer of creaminess.
Recipe Variations
- Vegetarian Version: Substitute the chicken with hearty vegetables like bell peppers, zucchini, and corn, and use vegetable broth.
- Add Some Extra Heat: If you’re a spice lover, add a chopped jalapeño or a dash of cayenne pepper to turn up the heat.
- Swap the Cheese: Feel free to experiment with other cheeses like pepper jack for even more spice or a creamy queso blanco.
Enjoy the Comfort of Spicy Verde Chicken Tenderloin Soup
This Spicy Verde Chicken Tenderloin Soup is the ultimate comfort food with a twist. It’s creamy, spicy, and filled with the delicious flavors of green enchilada sauce and salsa verde, making it a unique and unforgettable dish. Whether you’re cozying up on a cold day or hosting friends for a casual dinner, this soup is sure to impress.
Spicy Verde Chicken Tenderloin Soup
Description
Experience the vibrant flavors of a creamy, spicy broth enhanced with green enchilada sauce and salsa verde in this delightful soup. Perfectly paired with tender shredded chicken tenderloin and savory cheeses, this dish is both comforting and irresistible. Enjoy making this simple yet satisfying soup on a stovetop, in an Instant Pot, or your trusty slow cooker.
Ingredients
– 1 lb chicken tenderloin, shredded
– 2 cans (10 oz each) green enchilada 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 garlic powder
– 1 teaspoon onion powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional for garnish)
– Lime wedges (for serving)
Instructions
1. If using an Instant Pot, add chicken tenderloin, green enchilada sauce, salsa verde, and chicken broth. Close the lid and cook on high pressure for 10 minutes. For stovetop or slow cooker, combine these ingredients in a large pot or slow cooker and cook until chicken is tender.
2. Once cooked, remove chicken tenderloin and shred using two forks. Return shredded chicken to the pot.
3. Stir in heavy cream, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and ground cumin. Season with salt and pepper to taste. Stir until the cheeses are melted and the soup is creamy.
4. If using stovetop, simmer on low for an additional 10 minutes for flavors to meld. If using a slow cooker, continue cooking on low for 30 minutes.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges if desired.