Green Chicken Enchilada Soup
Ingredients:
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
1 (15 oz) can white beans, drained and rinsed
2 cups cooked, shredded chicken (rotisserie works great)
1 cup heavy cream (or half & half)
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
Juice of 1 lime
For Garnish:
Chopped fresh cilantro
Sliced avocado
Crushed tortilla chips
Shredded cheese
Sliced jalapeños
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes.
Stir in minced garlic, cumin, chili powder, salt, and pepper. Cook for another 30 seconds until fragrant.
Pour in chicken broth, green enchilada sauce, diced green chiles, and white beans. Stir to combine.
Add the shredded chicken and bring the soup to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
Reduce heat to low and stir in heavy cream, shredded Monterey Jack cheese, and sour cream. Stir until the cheese is fully melted and the soup is creamy.
Squeeze in fresh lime juice and stir.
Serve hot, garnished with cilantro, avocado slices, crushed tortilla chips, extra cheese, and jalapeños if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 400 kcal per serving | Servings: 4 servings