White Bean Green Chile Chicken Soup
This white bean green chile chicken soup is quick, flavorful and satisfying. Packed with chicken, white beans and green chilies, it’s perfect for busy nights.
Servings: 8
Equipment
- Box Grater Optional
- Dutch Oven or Large Pot
Ingredients
- 2 Tablespoons olive oil
- 1/2 onion large, diced
- 4 Cloves garlic minced
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 1 Can green chilies 4 Ounces, diced
- 2 Cans white beans 14.5 Ounces, drained, rinsed
- 1 Can green enchilada sauce 15 Ounces
- 3 Cups chicken shredded, leftover or rotisserie
- 4 Cups chicken stock
Optional Toppings
- cilantro
- cheese shredded
- avocado sliced
- red onions pickled
- sour cream
- lime cut into wedges
Instructions
- Heat oil in a large Dutch oven. Add onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add cumin and coriander and continue to cook for 2 more minutes.
- Add in all remaining ingredients. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
- Serve with your favourite toppings.
Notes
Bloom the spices: Cooking the cumin and coriander in oil enhances their flavor.
Shred your own chicken: Rotisserie works well, but home-cooked chicken gives the best texture.
Use a hand blender: For a thicker soup, blend part of the soup directly in the pot.
Taste and adjust: Don’t forget to check the seasoning before serving.
Shred your own chicken: Rotisserie works well, but home-cooked chicken gives the best texture.
Use a hand blender: For a thicker soup, blend part of the soup directly in the pot.
Taste and adjust: Don’t forget to check the seasoning before serving.
Nutrition
Calories: 222kcal | Carbohydrates: 24g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 317mg | Potassium: 539mg | Fiber: 5g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 3mg
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