Prep Time: 15 mins Cook Time: 15 mins Serves: 8-10
If you keep shredded chicken on hand, this soup can be ready in under 35 minutes. This creamy soup combines Smart Chicken boneless skinless breasts with green chilies and enchilada sauce, making it a cozy and convenient soup you’ll make again and again.
Ingredients
1 lb. Smart Chicken Boneless Skinless Breasts, shredded
3 tablespoons butter
3 tablespoons flour
2 cartons chicken bone broth
1 (10oz) can green enchilada sauce
1 (7oz) can green chilies
4 oz reduced fat cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ground cumin
1 teaspoon Kosher salt
1 cup corn
2 (15oz) cans cannellini beans
2 tablespoons Cilantro, coarsely chopped
Garnish with additional cilantro, Monterey Jack cheese, and diced red bell pepper if desired
Directions
If you have shredded chicken on hand in the freezer, defrost and portion out 2 cups and set aside. If you need to prepare shredded chicken, use a pressure cooker. Using a pressure cooker, place Smart Chicken boneless skinless breasts in the cooking chamber and cover with water. Secure lid, placing the valve in the sealed position. Select pressure cook and set timer to 10 minutes. Once cooking is complete, do a fast release by immediately releasing the valve. When all the steam has escaped, remove lid and remove chicken. Place chicken on a cutting board and set aside allowing them to cool before shredding.
While chicken is are cooking, prepare a roux. Using a stockpot or Dutch oven, warm butter over medium heat and add flour. Stir constantly and cook for about 2-3 minutes but do not let brown. Next, add the chicken bone broth and green enchilada sauce. Heat to a high simmer and let sauce reduce. Add cream cheese and whisk until cream cheese has melted completely. Add shredded chicken, green chilies, all additional seasonings, corn, beans and cilantro. Stir well and let simmer for 5-10 minutes before serving. Garnish with cheese and cilantro if desired.