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Green Enchilada Chicken Soup

A creamy, comforting soup made with tender chicken, green enchilada sauce, beans, and Southwest spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 320

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1.5 lbs chicken breasts boneless, skinless
  • 2 cups green enchilada sauce
  • 4 cups chicken broth
  • 1 can white beans drained and rinsed
  • 1 cup corn
  • 4 oz cream cheese softened
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 tbsp lime juice

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until softened, then stir in garlic.
  3. Add chicken, enchilada sauce, broth, beans, and corn.
  4. Simmer until chicken is cooked through, about 20 minutes.
  5. Remove chicken, shred, and return to the pot.
  6. Stir in cream cheese and spices until smooth.
  7. Finish with lime juice and serve hot.

Notes

Adjust spice level by choosing mild or hot green enchilada sauce.