Indulge in the vibrant flavors of Mexican cuisine with this comforting Green Enchilada Chicken Soup with White Beans. Packed with tender chicken, creamy white beans, and a zesty green enchilada sauce, this soup is sure to warm your soul and tantalize your taste buds. Whether you’re craving a cozy weeknight dinner or hosting a gathering with friends, this recipe is a winner!
Ingredients:
- 1 1/2 pounds of boneless, skinless chicken breasts
- 2 (15 oz) cans of white beans, drained and rinsed
- 1 (28 oz) can of green enchilada sauce
- 1 (4 oz) can of diced green chiles
- 3 cups of chicken broth
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of dried oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Shredded Monterey Jack cheese, for serving
- Sour cream, for serving
Instructions:
- Prepare the Chicken:
- In a large pot or Dutch oven, place the boneless, skinless chicken breasts.
- Add chicken broth to cover the chicken breasts.
- Bring the broth to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the pot and shred it using two forks. Set aside.
- Cook the Aromatics:
- In the same pot, heat a tablespoon of olive oil over medium heat.
- Add chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 5 minutes.
- Assemble the Soup:
- Return the shredded chicken to the pot with the sautéed onions and garlic.
- Add the drained and rinsed white beans, green enchilada sauce, diced green chiles, ground cumin, chili powder, dried oregano, salt, and black pepper to taste.
- Stir well to combine all the ingredients.
- Simmer the Soup:
- Bring the soup to a gentle simmer over medium heat.
- Allow the soup to simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld together and the soup to thicken slightly.
- Serve and Garnish:
- Ladle the hot soup into bowls.
- Garnish each serving with a sprinkle of fresh cilantro and a generous handful of shredded Monterey Jack cheese.
- Serve with a dollop of sour cream on top, if desired.
Cook’s Notes and Variations:
- Vegetarian Option: For a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth. Increase the amount of white beans or add additional vegetables such as diced bell peppers or corn.
- Spice Level: Adjust the amount of diced green chiles and chili powder according to your preference for heat.
Keto and Low-Carb Version:
Keto-Friendly Version:
- Omit the white beans to reduce the carb content of the soup.
Low-Carb Version:
- Reduce the amount of onion used in the recipe to lower the carb count further.
FAQs (Frequently Asked Questions):
- Can I use store-bought rotisserie chicken instead of cooking the chicken breasts from scratch?
- Yes, using store-bought rotisserie chicken is a convenient option. Simply shred the cooked rotisserie chicken and add it to the soup during the assembly step.
- How long will leftovers last in the refrigerator?
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or on the stovetop until warmed through.
With its rich and flavorful broth, tender chicken, and hearty white beans, this Green Enchilada Chicken Soup with White Beans is a satisfying meal that’s perfect for any occasion. Whether you’re serving it as a comforting dinner for your family or as a crowd-pleasing option at a gathering, this soup is sure to be a hit. Enjoy the delicious taste of Mexico in every spoonful!
This comprehensive recipe guide provides detailed instructions, tips for customization, dietary adaptations, and answers to frequently asked questions, ensuring that you can create perfect Green Enchilada Chicken Soup with White Beans every time. Whether you’re following a keto lifestyle or simply looking for a tasty and satisfying meal, this dish fits the bill. Happy cooking!
