One of my favorite things to make for dinner in the colder months is a big batch of soup or chili. And this Green Chile enchilada soup combines two of my fav’s, tortilla soup and white bean chicken chili. It’s loaded with juicy bits of chicken, lots of white beans, and green chiles for a hearty, full flavored main dish. Get creative with your toppings. I served the soup with cheese quesadilla.
Green Chicken Enchilada Soup
Serves 4
- 2 tsp Olive oil
- 1 Yellow onion, chopped
- 4 Cloves garlic, minced
- 3 cups Shredded chicken (good use of a store bought rotisserie chicken)
- 1 (16 oz) can Green enchilada sauce
- 1 (4 oz) can Diced green chiles
- 2 (15.5) can Great northern white beans, drained and rinsed
- 4 cups Chicken stock
- 2 Poblano peppers, diced
- 1 tbsp Ground cumin
- 1 tsp Salt
- ½ tsp Ground pepper
Optional Toppings:
- Avocado, Green onions, cilantro, sour cream, radishes
- Heat the olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes.
- Add in all remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft. Adjust seasoning as needed and serve warm topped with garnishes of your choice.
Pingback: Sheet Pan Quesadilla with Jalapeño Ranch – Shredded Sprout
Tried the Green Chicken Enchilada Soup… with Hatch chilies… just great! Thanks, Shredded Sprout!
Thanks Linda! Great idea for all those Hatch chilies!