Green Chile Enchilada Soup
Green Chile Enchilada Soup! This creamy, comforting green Chile enchilada soup is loaded up with chunks of chicken, white beans, green chiles, and cheese. Taking only 30 minutes from start to finish this recipe is perfect for a quick weeknight dinner for the whole family!
Servings: 8
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 cup diced onion
- 3 cloves minced garlic
- 3 cups unsalted chicken broth
- 1½ cups green Chile enchilada sauce
- 4 cups cooked shredded chicken
- 2 (14-ounce) drained cans white Great Northern Beans
- 1 (7-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 8 ounces shredded Monterey Jack Cheese
Optional Toppings
- sour cream
- Monterey Jack cheese
- chopped cilantro
Instructions
- In a large dutch oven add ½ tablespoon extra virgin olive oil over medium high heat. Add 1 cup diced onion and cook until the onion is soft and translucent about 2-3 minutes. Add 3 cloves minced garlic and cook for an additional 30 seconds.
- Add 3 cups unsalted chicken broth, 1½ cups green Chile enchilada sauce, 4 cups cooked shredded chicken, 2 (14-ounce) drained cans white Great Northern Beans, 1 (7-ounce) can diced green chiles, 1 teaspoon ground cumin and 1 teaspoon salt. Stir to combine.
- Bring the soup to a simmer, and then cover and let continue to simmer for at least 10 minutes.
- Remove the pot from the heat, then add 8 ounces shredded Monterey Jack Cheese. Stir while the cheese melts into the soup. Serve warm and top with sour cream, Monterey Jack cheese, and chopped cilantro if desired!
Nutrition
Calories: 126kcal | Carbohydrates: 1g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 344mg | Potassium: 165mg | Sugar: 1g | Vitamin A: 30IU | Calcium: 11mg | Iron: 1mg
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