Creamy Green Chicken Enchilada Soup

I absolutely love soup this time of year.  Temperatures are sub-zero, the wind is howling, and soup is where it’s at!

Also, I was in a big “use up ingredients” mood.  After Christmas, my goal was to consume all the extras I had on hand after all my holiday entertaining (random meats and cheeses, half a cheeseball…all sorts of stuff).  Then since I was on that roll, my eyes went to the freezer for those frozen foods that have been there, longing to be used for ages, like homemade green enchilada sauce.

Last time I used green enchilada sauce (when I made it), was also for soup, because apparently that’s the only way I know to use green enchilada sauce.  I found a few different recipes for soups with green enchilada sauce, but I didn't love any of them, so ended up making my own hybrid recipe and it was so good!

Dude and Hubs were all for it.  Dude was pretty skeptical, but what else is new?  He ate it, so I’m not complaining.  This will definitely be on the menu next time I have green enchilada sauce on hand!

Sunday Funday

Soup

Cook With Renu: Budget Friendly Minestrone Soup 

Sizzling Tastebuds : Cheddar and Burnt Garlic Cauliflower Soup 

Sneha's Recipe: Cheese Corn Tomato Coriander Soup 

Amy's Cooking Adventures: Creamy Green Chicken Enchilada Soup 

Sid's Sea Palm Cooking: Dry Cream Soup Mix 

Mayuri's Jikoni : One Pot Ravioli Soup 

Food Lust People Love: Salmon Coconut Curry Chowder 

Karen's Kitchen Stories: Slow Cooker Butternut Squash and Sausage Soup 

Our Good Life: Stuffed Pepper Soup 

A Day in the Life on the Farm: Turkey Wild Rice Soup

Creamy Green Chicken Enchilada Soup

1 tablespoon olive oil

1 onion, diced

1 small zucchini, diced

4 cloves garlic, minced

1 ½ pounds boneless skinless chicken breasts

1 quart (4 cups) chicken broth

1 ¼ cups (1 can) green enchilada sauce

1 (4 ounce) can diced green chilis

1 (15 ounce can) great northern beans, drained

1 cup frozen chopped spinach (or 2 cup fresh spinach)

2 ounces cream cheese, softened

8 ounces shredded monterey jack cheese

1 cup half & half

Heat the olive oil in a large soup pot over medium heat.  Add the onion, zucchini, and garlic.  Cook for 3-5 minutes or until softened.

Stir in the chicken broth, chicken, green enchilada sauce, green chilis, and beans.  Simmer for 20 minutes or until the chicken is cooked through.  Remove chicken and shred or chop.

Stir in the shredded chicken, spinach, cream cheese, monterey jack cheese, and half and half.  Cook until the cheeses are melted and soup is heated through.

Serve topped with avocado and additional cheese.

Serves 4-6