Southwest Style Chicken Gnocchi Cream Soup

Prep Time: 15 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6 

Chicken shredded with salsa, gnocchi, veggies, and a creamy soup base marry to create an incredible soup, garnish with shredded Mexican cheese. I like soupy soups and this one is a bit thin, If you prefer a thicker soup, add 2 tbsp of flour when you add in the mushrooms, directions included.

1 Tbsp olive oil

1 onion, diced

4 chicken thighs

½ cup salsa

7 cloves garlic, minced

2 stalks celery, diced

2 cups mushrooms, sliced

2 Tbsp flour, optional

3 quarts chicken stock

8 oz cream cheese 

1 cup cream 

½ cup sour cream

16 oz gnocchi

2 cups broccoli florets or spinach leaves

Salt and pepper, to taste

Garlic salt, to taste

Mexican cheese, shredded on top for garnish

In a dutch oven or soup pot, saute onion in olive oil for 2 minutes on medium heat, add the chicken thighs and salsa, cook for 4 minutes a side or until cooked through. Shred with 2 forks or place in a stand mixer and shred with the paddle attachment. Return to the dutch oven and add in garlic, celery, mushrooms, and flour, if using, stir together and add in chicken stock stirring occasionally. When hot, add in cream cheese, cream, sour cream, gnocchi, broccoli or spinach leaves, and seasonings. Stir until blended and hot, about 3-5 minutes. Garnish with a generous portion of Mexican cheese on top.