Green Chicken Enchilada Soup
Everyone is going to love this impressive soup. It’s so easy to make and the flavors it has make it a great choice for lunch or dinner.
Ingredients
- 1 pound chopped chicken breasts
- 2 tablespoons butter
- 2 minced garlic cloves
- 1 chopped small onion or large shallot
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 3 cups chicken broth
- 15 ounces green enchilada sauce
- 1 cup milk
- 4 ounce can chopped green chili peppers
- 2 teaspoons ground cumin
- 15 ounce great northern beans drained, 2 cans
- 1 teaspoon dried oregano
- 8 ounces shredded Mexican blend or Monterey Jack cheese and more to serve
- Toppings: shredded cheese tortilla strips, green chili sauce, sour cream, lime wedges, cilantro, and/or green onions
Instructions
- Melt the butter in a large pot and add the chicken and onion.
- Grind in some salt and black pepper and saute for 4 to 5 minutes or until the chicken is golden.
- Add the garlic and saute for another 2 minutes.
- Add the flour and cook, stirring all the time, for a minute.
- Pour in the chicken broth slowly and then the milk.
- Stir in the green enchilada sauce, chilies, cumin, oregano, and beans.
- Bring the soup to a boil and then turn down the heat and simmer for 10 minutes, stirring occasionally.
- Take the pot off the burner and stir in half the cheese until smooth.
- Add the remaining cheese and serve or let the soup sit for 15 minutes to thicken.
- Serve with your preferred toppings.
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