I developed this recipe for trout cakes since I have two passionate anglers living with me and a lot of trout to prepare. Although the homemade cocktail sauce is optional, the patties taste great with it!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (32 ounce) container chicken broth
- 1 (28 ounce) can green enchilada sauce
- 1 (10.5 ounce) can condensed cream of chicken soup
- ¼ cup sour cream
- 1 (27 ounce) can whole green chiles, drained
- 1 (3 pound) rotisserie chicken, boned and shredded
- 2 cups shredded Cheddar-Monterey Jack cheese blend
Instructions
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 9 g |
| Sodium | 1926 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was delicious. The only thing I did slightly differently was use homemade enchilada sauce. I think this recipe would be outstanding regardless of whether one uses homemade enchilada sauce or store bought. Thank you for the recipe VenturaMama.
I make this soup often with a few tweaks. I add a can of fire roasted tomatoes and a can of black beans rinsed and a half a block of cream cheese. Then some cumin and paprika to kick it up a notch. Garnish with some green onions and cilantro and yummy.
I made this with some minor changes. My original plan was to make this so it was gluten free so I used a homemade substitute for cream of chicken. I also used my own homemade chicken broth and chicken thighs instead of rotisserie chicken. We were going into a snowmegeddon weekend in north Atlanta and 2 stores I looked at were out. I also used 3, 10oz cans of green enchilada sauce and 2, 7oz and 1 4oz can of diced green chiles (it was all the stores had left). When putting the recipe together I discovered the enchilada sauce had wheat in it so unfortunately I could not try the soup but my family did like it and gave it a 4. To serve I topped with cheese, crema, dried cilantro and tortilla chips.