Ingredients
Equipment
Method
- In a blender or with an immersion blender, combine salsa verde, softened cream cheese, shredded cheddar, and the chicken broth. Blend until the mixture is smooth and creamy.
- Pour that blended mixture into a saucepan over medium-low heat. Warm it gently and do not bring it to a boil. You just want it hot and slightly thickened.
- Stir in the shredded chicken. Let it cook another 3 to 5 minutes, so the chicken gets heated through and the flavors meld together.
- Ladle into bowls. If you like, top with extra shredded cheddar and chopped cilantro. If you enjoy a little brightness, you can give your bowl a squeeze of fresh lime juice (totally optional) just before stirring it in.
Notes
The carb content in this is about 3 net grams of carbs per cup of soup (plus whatever toppings you put on).
Store the soup in the refrigerator for up to 4 days or freeze for up to 2 months.
To Reheat: Warm the soup gently on the stovetop over low to medium heat, stirring often. If it thickens too much after being chilled, stir in a splash of broth or a little cream until it reaches your desired consistency.
Avoid boiling it, since that can cause the dairy to separate.
Avoid boiling it, since that can cause the dairy to separate.