Recipe Background
The Green Enchilada Soup will become one of your go-to soups after just one encounter. It's got a little bit of spice and a whole lot of flavor. There's juicy, shredded chicken and tender veggies and beans to make sure your belly is full. And one of the best features: you basically drop it all in a pot and cook until it becomes a taste of what your Tex-Mex dreams are made of. Get ready to add The Green Enchilada Soup to your weekly rotation! It's just what you want!
The Green Enchilada Soup will become one of your go-to soups after just one encounter. It's got a little bit of spice and a whole lot of flavor. There's juicy, shredded chicken and tender veggies and beans to make sure your belly is full. And one of the best features: you basically drop it all in a pot and cook until it becomes a taste of what your Tex-Mex dreams are made of. Get ready to add The Green Enchilada Soup to your weekly rotation! It's just what you want!
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 3 cups chicken cooked and shredded
- 1 (16-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 2 (15.5-ounce) cans great northern white beans drained and rinsed
- 4 cups chicken stock
- 2 small zucchinis cut into 1/2-inch slices
- 2 green bell peppers diced
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Directions
- In a medium pot over medium heat, warm the olive oil.
- Add the onions to the oil and sauté until translucent, about 5 minutes.
- Add the garlic to the onions and cook until fragrant, about 2 minutes.
- Add the chicken, the enchilada sauce, the green chiles, the beans, the chicken stock, the zucchinis, the bell peppers, the ground cumin, the salt, and the pepper to the onion mixture and bring to a simmer.
- Cook the soup mixture until the veggies are soft, about 20-30 minutes.
- Taste for seasoning and adjust as needed.
- Serve.
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