This green chicken enchilada soup is one of my favorite quick and easy soup recipes. Ready to eat in just 45 minutes with only 9 simple ingredients, it is a total weeks. This soup receives its aroma of mouth water from the green sauce and the green chile cut with cut into chicken broth. I loaded it with a lot of chicken, beans and corn to create a filling table for the whole family.
Green Enchilada Soup recipe
I took my favorite chille chicks and turned them into a delicious belly heating soup. My recipe for green chicken enchilada soup is loaded with minced chicken, green toll sauce, white beans, green chile and corn. There is no need to enjoy the filling and the rolling tortillas for this – I only serve it with crisp tortilla strips on top. This soup is so fast and easy to do in just 45 minutes!
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A simple advice!
The green Enchilada sauce usually comes in 2 different sizes, 10 ounces and 19 ounces. We want a 19 -ounce box for a maximum aroma. If you can find the size of 10 ounces, I recommend you grab 2 cans and reduce the total amount of chicken broth by 2 tablespoons.
Green chicken enchilada soup recipe
This green chicken broth is richly flavored with green enchiladation sauce, minced chicken, beans, green chile and corn!
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serves 4 BOWLS
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Heat the oil in a large bowl or a Dutch oven set over medium heat. Once warm, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 60 seconds or to perfume.
1 tablespoon vegetable oil, 1 small yellow onion, 4 garlic cloves
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Add the chicken broth, the shredded chicken, the green -green sauce, the white beans, the green chile and their juices, cumin, salt and pepper.
4 cups of low -sodium chicken broth, 3 cups chicken cooked shredded, 19 ounces of green enchilad sauce, 15 ounces white beans, 4 ounces with cuts cut with realms, 1 tablespoon ground cumin, 1 teaspoon Kosher salt, ½ teaspoon of ground black pepper
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Bring to a boil, reduce over low heat, cover and boil for 20 minutes.
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Mix the corn and turn it over to a low heat.
1 cup of frozen corn
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Serve with optional toppings.
Cream, Strips or chips of tortilla, Cilantro fresh, Avocado cubes, Crushed cheese
Tips:
- Feel free to add additional vegetables like pepper (green looks beautiful), pumpkin or summer pumpkin, jalapeno, etc. Add additional vegetables in step 2.
- For a cream soup of Enchilada. Mix in 4 ounces (½ brick) of cream cheese soaked in step 4.
- Nutritional information does not include optional toppings.
Crockpot instructions:
Put everything except the chicken and corn in the crockpot and cook for 6-7 hours or large for 3-4 hours. Add the chicken and corn in the last 30-60 minutes of cooking.
Storage:
Store green chicken enchilada soup in a seal container in the refrigerator for up to 2 days or portion in individual safety containers to freeze up to 3 months. Allow to thaw overnight in the refrigerator before reheating on the stove over medium-microwave or in the microwave in 30 seconds until heating.
Nutritional facts
Green chicken enchilada soup recipe
Amount per portion (1 bowl)
Calories 482
Calories from fat 117
% Daily value*
Fat 13g20%
3G saturated fat19%
Transte transgress 0.02g
4g polyunsaturated fat
Fat monoinsaturatu 4g
Cholesterol 79mg26%
Sodium 572mg25%
Potassium 1147mg33%
Carbohydrate 51g17%
10g fibers42%
10g sugar11%
Protein 43g86%
Vitamin A. 1000iu20%
Vitamin C. 18mg22%
Calcium 136mg14%
Iron 8mg44%
* Daily percentage values are based on a 2000 calorie diet.
How to make the ENCHILADA GREEN PAST ENCHILADA step by step
Gather -with the ingredients: Gather everything you need to start. Cut the onion, chop the garlic, chop the chicken (if necessary) and drain the white beans.
Salt onion: Heat 1 tablespoon of vegetable oil in a large bowl or a Dutch oven set over medium heat. Once warm, add 1 cut on onion and cook until translucent, about 5 minutes. Add 4 cloves chopped garlic and cook for 60 seconds or to perfumes.
Film soup: Add in 4 cups of low sodium chicken broth, 3 cups of minced chicken, 19 ounces (1 large box) of green sauce, 15 ounces (1 box) of drained white beans, 4 ounces (1 box) of cut green chile, 1 tablespoon of the ground, 1 thesis of kosher salt and ½ black piper. Bring to a boil, reduce over low heat, cover and boil for 20 minutes.
Defrost the corn: Mix 1 cup of frozen corn and turn -to a low fire to the thaw.
Serve soup: Serve bowls of green chicken broth, completed with cream, tortilla bands or chips, fresh cilantro, avocado cubes and/or chopped cheese, if you want.
