Green Chicken Enchilada Soup

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

1. 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.
2. 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.