Green Chicken Enchilada Soup
This Green Chicken Enchilada Soup is the perfect cozy meal! Made with shredded chicken, white beans and plenty of spices, it's creamy, full of flavor and ready in under 20 minutes total!
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 cup yellow onion diced; about 1/2 large onion
- 3 garlic cloves minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 4 oz. hatch green chiles
- 30 oz. great northern beans drained and rinsed; (2 cans)
- 15 oz. green enchilada sauce
- 32 oz. chicken broth (4 cups)
- 2 oz. cream cheese softened and cut into cubes
- 1 lb. chicken breast cooked and shredded
toppings:
- tortilla strips
- avocado
- cilantro
- lime juice
- Greek yogurt
Instructions
- Heat oil in a large pot or dutch oven over medium heat. Once hot, add the onion and sauté for 4 minutes, then add the garlic, cumin, chili powder, and salt and sauté for 1 minute.
- Next, pour in the green chiles, beans, enchilada sauce, and chicken broth and give everything a good stir. Bring the soup to a boil, then reduce heat to a simmer and simmer for 5 minutes to allow the flavors to mend together.
- Add in the cream cheese and whisk until it's mostly melted, then add in the cooked and shredded chicken. Add salt and pepper to taste, then ladle the soup into bowls and add your desired toppings. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 384kcal | Carbohydrates: 41g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1569mg | Potassium: 949mg | Fiber: 12g | Sugar: 7g | Vitamin A: 705IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 4mg
