Green chicken enchilada soup
by Kira Beatty
Ingredients
- 1 chicken breast, cut into half inch cubes
- 10 oz can green enchilada sauce
- 1/2 c salsa verde
- 12 oz chicken broth
- 1/2 c heavy cream
- 1 c Monterrey jack cheese
- 1/2 c frozen corn
Instructions
- Cook chicken with olive oil, salt, and pepper in a stock pot.
- Add all other ingredients except corn and simmer until cream cheese has mostly melted.
- Add frozen corn and then serve.