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Green Chicken Enchilada Soup
Green Chicken Enchilada Soup is thick and cheesy, and a cinch to prepare on the stove top. Serve with tortilla strips and all the fixins!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Melt butter in a large Dutch oven or soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, ⏱️ 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, ⏱️ 1-2 minutes.
butter2 Tablespoons, 15 oz cans great northern beans (drained and rinsed)2chicken breasts (chopped into bite sized pieces)1 lbsalt and peppergarlic (pressed or minced)2 cloves
2
Sprinkle in flour then stir to combine and cook while stirring for ⏱️ 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for ⏱️ 10 minutes, stirring and scraping the bottom of the pot occasionally.
milk (any kind)1 cup, 15 oz cans great northern beans (drained and rinsed)2cumin2 teaspoonsdried oregano1 teaspoon
3
Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – ⏱️ 20 minutes then scoop into bowls and serve with toppings.
Nutrition Facts
calories
430 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
650 mg
protein Content
35 g
trans Fat Content
0.2 g
cholesterol Content
96 mg
carbohydrate Content
28 g
saturated Fat Content
11 g
unsaturated Fat Content
8 g
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