Green Chile Enchilada Soup! This creamy, comforting green Chile enchilada soup is loaded up with chunks of chook, white beans, green chiles, and cheese. Taking best 30 minutes from start to finish this recipe is perfect for a fast weeknight dinner for the whole family.


One of my preferred matters to make for dinner inside the chillier months is a large batch of soup or chili. And this inexperienced Chile enchilada soup simply supplies. It’s loaded up with juicy bits of chook, plenty of white beans, and inexperienced chiles for a slight heat and taste. This soup is hearty enough to make as a chief dish, and moderate sufficient for the whole circle of relatives.


  • ½ tablespoon extra virgin olive oil
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 3 cups unsalted chicken broth
  • 1 and ½ cups green Chile enchilada sauce
  • 4 cups shredded chicken (cooked)
  • 2 14 ounce cans white Great Northern Beans (drained)
  • 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
  • Diced Cilantro
  1. Heat olive oil in a massive dutch oven, or big pot over medium warmness.
  2. Add the diced onion and saute until the onion is soft and translucent. add the minced garlic and prepare dinner an extra 30 seconds till aromatic.
  3. Upload inside the bird broth, green enchilada sauce, shredded chook, tired beans, diced green chiles, cumin and salt. Stir to mix.
  4. Bring the soup to a simmer, cowl and simmer for at least 10 mins.
  5. Eliminate the pot from the heat, allow to cool for about 2 mins, then add in the shredded cheese. Stir while the cheese melts into the soup.
  6. Serve warm and pinnacle with any additional toppings favored.

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