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A friend sent me this recipe in an email a while back, finally got around to making it, and I'm so glad I did. It is a quick soup to make, and makes enough for a couple of bowls, rather than a large stock pot full, which makes it perfect for single people or couples.
2 cups diced chicken 2 cups chicken broth 1 cup green enchilada sauce 1/2 tsp garlic salt 1 tsp lime juice 3 ounces of cream cheese 1/4 cup fresh cilantro
Garnishes if desired - avocado slices, sour cream, fresh cilantro
Combine chicken, broth and enchilada sauce in a saucepan. Add in garlic salt, lime juice and cilantro and cook for 15 minutes.
Add in cream cheese. Stir to incorporate it, as it melts, allowing the soup to cook for another 10 minutes or so.
Makes 2 servings. I didn't garnish mine, but if you want to, the recipe suggest avocado slices, sour cream and or fresh cilantro.
* this makes a nice, thick, creamy soup, but if you'd like to thin it out a bit you could add more broth.