What a quick, easy and delicious soup! Temperatures were bitterly cold in Colorado when I made this soup. It came together in 30 minutes or less and was delicious! What an easy dinner for a busy family night. I’m thinking this soup would freeze well, if there are any leftovers!
Green Chicken Enchilada Soup
INGREDIENTS:
- 2 Tablespoons butter
- 1lb chicken breasts, chopped into bite sized pieces (I used rotisserie chicken)
- 1 large shallot or small onion, chopped
- salt and pepper
- 2 cloves garlic, pressed or minced
- 1/4 cup gluten free flour blend (could use AP flour if not GF)
- 3 cups chicken stock
- 1 cup milk, any kind
- 15oz can gluten free green enchilada sauce (I like Hatch brand)
- 4oz can chopped green chiles
- 2, 15oz cans great northern beans, drained and rinsed (I used 1 can white beans, 1 can black beans)
- 2 teaspoons cumin (I use 1 tsp.)
- 1 teaspoon dried oregano
- 8oz freshly shredded Monterey Jack cheese, plus more for topping
- Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce
DIRECTIONS:
- Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
- Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
- Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – 20 minutes then scoop into bowls and serve with toppings.
Recipe from IowaGirlEats