Green Chicken Enchilada Soup
This Green Chicken Enchilada Soup is a delightful and easy recipe that combines classic flavors for a comforting meal.
Equipment
- large stockpot
Ingredients
Base Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken stock
- 3 cups cooked, shredded chicken
- 1 16-ounce can green enchilada sauce
- 1 4-ounce can diced green chiles
- 2 15.5-ounce cans great northern white beans, drained and rinsed
- 2 small zucchini, sliced into ½-inch rounds
- 2 small green bell peppers, diced
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
Instructions
Cooking Instructions
- Heat the olive oil in a large stockpot over medium-high heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
- Add in the chicken stock, chicken, enchilada sauce, green chiles, beans, zucchini, bell peppers, cumin, salt, and pepper, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened and translucent and the zucchini is tender, about 30 minutes.
- Serve the soup in bowls topped with corn chips, and any additional toppings of your choice, as desired.
Notes
Optional toppings include diced avocado, chopped fresh cilantro, shredded cheddar or pepper Jack cheese, sour cream, and thinly sliced radish.
Nutrition
Serving: 1bowlCalories: 417kcalCarbohydrates: 51gProtein: 25gFat: 12gCholesterol: 38mgSodium: 2775mgFiber: 13gSugar: 9g
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