Green Chili Chicken Enchilada Soup is a cozy meal perfect for busy weeknights, or evenings you don't want to fuss with dinner. The broth is rich and deliciously green, silky smooth, and loaded with chicken, beans, onions and spices.It's healthy and filling and your family will scrape their bowls clean!
2 15ozcans low sodium white beans, rinsed and drained
2cupsquality chicken stockI love using roasted chicken better than bouillon base
1 28 ozcan green enchilada sauce, medium heatif you want it less spicy, use the mild version
1/2cupwater
1/2tspcumin
1/2tspsalt
1/2tspground black pepper
4tbsproom temperature light cream cheesecan use sour cream or Greek yogurt
1/4cupchopped cilantro
Toppings
diced avocado
sour cream
monterey jack cheeseor your favorite melting cheese
sliced green onions
tortillas chips
Instructions
Heat a large Dutch oven or stock pot to medium heat. Add olive oil and onion and cook for 2 minutes until onion starts to soften. Add garlic and seasonings. Cook for 1 minutes. Add whole chicken breast, beans, chicken broth, enchilada sauce and water. Stir and bring to a simmer. Place the lid on and cook for 25 minutes.
When chicken is cooked through transfer to a plate and shred with two forks. Place chicken back in the pot and add cream cheese. Stir until completely melted and broth is smooth silky. Add fresh cilantro and serve with your favorite toppings.
Notes
Chicken- This soup can be made using dark or white meat chicken. For an even faster soup, use a store-bought rotisserie chicken. This adds even more flavor!Chicken stock- I have mentioned several times in previous posts how much I love using Better Than Bouillon Base. It adds a richer flavor than using store-bought stock. See link below at the bottom of my post.Veggies- Here are additional vegetables you can use in this soup to make this a complete meal.
Corn- roasted, canned or frozen (add with chicken)
Zucchini- 1 medium diced (add when you pull out chicken, or sauté with onions if using pre-cooked chicken)
Spinach- 4 cups fresh (add at the end of cooking time)
Green pepper- 1/2 cup diced small (add with onions)
This serves roughly 4-5 people generously.Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Beans, Chicken, Enchilada sauce, Green chilis, Herbs, Onions, Spices