Description
A comforting and flavorful green chicken enchilada soup that’s perfect for any occasion!
Ingredients
Scale
- 2 tablespoons olive oil
- ½ onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 ounces diced green chiles (1 can)
- 29 ounces white beans (2 cans, drained and rinsed)
- 15 ounces green enchilada sauce (1 can)
- 3 cups shredded cooked chicken
- 4 cups low-sodium chicken broth
- chopped fresh cilantro
- shredded cheese
- sliced avocado
- sour cream
- lime wedges
- pickled red onions
Instructions
- Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
- Add the cumin and coriander and continue to cook for 2 more minutes.
- Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.
Notes
- This recipe is versatile; feel free to add your choice of toppings!
- For a spicier soup, add more diced green chiles or your favorite hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg