Green Enchilada Chicken Soup with White Beans: A Hearty and Flavorful Delight
Indulge in the vibrant flavors of Mexican cuisine with this Green Enchilada Chicken Soup with White Beans. Perfect for chilly evenings or when you’re craving something comforting, this soup combines tender chicken, creamy white beans, and zesty green enchilada sauce for a bowlful of deliciousness. Whether you’re a fan of traditional enchiladas or simply love a good bowl of soup, this recipe is sure to become a new favorite in your household. Let’s dive into the details and learn how to make this satisfying dish!
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
- Cook the Chicken: Place the boneless, skinless chicken breasts in a large pot or Dutch oven and cover with water. Bring 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. Remove the chicken from the pot, shred it using two forks, and set aside.
- Prepare the Soup Base: In the same pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
- Add Remaining Ingredients: To the pot, add the shredded chicken, drained and rinsed white beans, green enchilada sauce, diced green chiles, chicken broth, ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well to combine.
- Simmer the Soup: Bring the soup to a simmer over medium-low heat. Cover and let it simmer for 20-30 minutes to allow the flavors to meld together.
- Serve: Ladle the hot soup into bowls. Garnish with fresh cilantro, shredded Monterey Jack cheese, and a dollop of sour cream, if desired.
Cook Notes and Variations
- Spice Level: Adjust the heat level of the soup to your preference by adding more or less diced green chiles and chili powder. You can also add a pinch of cayenne pepper for an extra kick.
- Extra Veggies: Add extra vegetables such as diced bell peppers, corn kernels, or chopped spinach for added flavor and nutrition.
- Creamy Variation: For a creamier texture, stir in a splash of heavy cream or coconut milk just before serving.
Keto and Low-Carb Versions
- Keto Version: To make a keto-friendly version of this soup, omit the white beans and use diced avocado as a garnish instead. You can also use full-fat coconut milk instead of chicken broth for added richness.
- Low-Carb Version: Reduce the amount of white beans used in the recipe to lower the carb content. You can also substitute cauliflower florets for the beans to create a similar texture without the extra carbs.
Frequently Asked Questions (FAQs)
Q: Can I use bone-in chicken thighs instead of chicken breasts? A: Yes, bone-in chicken thighs can be used in this recipe. Just be sure to adjust the cooking time accordingly, as bone-in cuts may require longer to cook.
Q: Can I make this soup in a slow cooker? A: Absolutely! Simply follow steps 1 and 2 to cook the chicken and sauté the onion and garlic, then transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze leftovers of this soup? A: Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Q: Can I use store-bought rotisserie chicken instead of cooking my own chicken? A: Yes, using store-bought rotisserie chicken is a convenient shortcut for this recipe. Simply shred the cooked rotisserie chicken and add it to the soup during step 3.
Q: What can I serve with this soup? A: This soup pairs well with a variety of sides, such as warm tortillas, cornbread, or a crisp green salad dressed with a tangy vinaigrette.
Green Enchilada Chicken Soup with White Beans is a hearty and flavorful dish that is perfect for cozy evenings at home. With its aromatic spices, tender chicken, and creamy texture, this soup is a satisfying meal that will warm you from the inside out. Whether you’re cooking for a crowd or simply craving a bowl of comfort, this recipe is sure to hit the spot. So gather your ingredients, grab a pot, and get ready to enjoy a taste of Mexican-inspired goodness with this delicious soup!