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Green Chicken Enchilada Soup

Green Chicken Enchilada Soup recipe with avocado and white beans in a bowl
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 4 cups chicken stock
  • 3 cups cooked, shredded chicken
  • 1 (16-ounce) can green enchilada sauce
  • 1 (4-ounce) can diced green chiles
  • 2 (15.5-ounce) cans great northern white beans, drained and rinsed
  • 2 small zucchini, sliced into ½-inch rounds
  • 2 green bell peppers, diced
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil

For Serving (optional)

  • Diced avocado
  • Chopped fresh cilantro
  • Shredded cheddar or pepper Jack cheese
  • Sour cream
  • Thinly sliced radish

Method

  1. Heat the olive oil in a large stockpot over medium-high heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.

  2. Add in the chicken stock, chicken, enchilada sauce, green chiles, beans, zucchini, bell peppers, cumin, salt, and pepper, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened and translucent and the zucchini is tender, about 30 minutes.

  3. Serve the soup in bowls topped with corn chips, and any additional toppings of your choice, as desired.