How To Make Green Chile Enchilada Soup
It takes only 30 minutes to cook this enchilada soup from scratch. What you get is a hearty dish loaded with beans, chicken, and green chiles.
Serves:
Ingredients
- ½tbspextra virgin olive oil
- 1cuponion,diced
- 3clovesgarlic,minced
- 3cupsunsalted chicken broth
- 1½cupsgreen chile enchilada sauce
- 4cupschicken,cooked and shredded
- 14ozwhite great northern beans,(2 cans) drained
- 7ozdiced green chilies,(1 can)
- 1tspground cumin
- 1tspsalt
- 8ozmonterey jack cheese,shredded
For Optional Toppings:
- sour cream
- monterey jack cheese
- cilantro,diced
Instructions
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Heat olive oil in a large dutch oven, or large pot over medium heat.
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Add the diced onion and saute until the onion is soft and translucent. Add the minced garlic and cook an additional 30 seconds until fragrant.
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Add in the chicken broth, green enchilada sauce, shredded chicken, drained beans, diced green chiles, cumin and salt. Stir to combine.
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Bring the soup to a simmer, cover and simmer for at least 10 minutes.
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Remove the pot from the heat, allow to cool for about 2 minutes, then add in the shredded cheese. Stir while the cheese melts into the soup.
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Serve warm and top with any additional toppings desired.
Nutrition
- Calories: 374.00kcal
- Fat: 20.85g
- Saturated Fat: 8.78g
- Trans Fat: 0.07g
- Monounsaturated Fat: 7.77g
- Polyunsaturated Fat: 2.84g
- Carbohydrates: 20.27g
- Fiber: 4.05g
- Sugar: 6.12g
- Protein: 27.07g
- Cholesterol: 77.73mg
- Sodium: 824.52mg
- Calcium: 264.85mg
- Potassium: 546.79mg
- Iron: 2.67mg
- Vitamin A: 110.78µg
- Vitamin C: 65.56mg
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