Print
Green Chile Chicken Enchilada Soup
A quick and flavorful soup recipe for busy nights.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 1 pound rotisserie chicken chopped into bite size pieces
- 15.5 ounce can black beans drained and rinsed
- 15.5 ounce can Great Northern white beans drained and rinsed
- 28 ounce can green Chile enchilada sauce mild
- 14.5 ounce can chicken broth
- 1 tbsp cilantro leaves chopped
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp green onion sliced and chopped
- 1/2 tbsp oil
Toppings
- avocado sliced
- limes quartered
- tortilla chips
- sour cream
- cilantro
- green onion sliced
Instructions
-
Slice onion and cook in a large pot with the oil.
-
Add chopped chicken, drained black beans and white beans, green Chile enchilada sauce, chicken broth, chopped cilantro leaves, cumin, chili powder, salt and pepper to the large pot. Stir and bring to a boil.
-
Simmer for five minutes to heat through.
-
Serve with desired toppings. Enjoy!
