Green Chicken Enchilada Soup
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Green Chicken Enchilada Soup at home. This gluten free and dairy free recipe serves 4 and costs $3.39 per serving. This soup has 671 calories, 38g of protein, and 19g of fat per serving. 2679 people were impressed by this recipe. If you have garlic, ground cumin, olive oil, and a few other ingredients on hand, you can make it. It is perfect for Winter. It is brought to you by Weary Chef. From preparation to the plate, this recipe takes approximately 2 hours. With a spoonacular score of 91%, this dish is super. Chicken Green Chile Enchilada Soup, Green Chili Chicken Enchilada Soup, and Green Chicken Enchilada Soup – Low Carb & Keto are very similar to this recipe.
Servings: 4
Cooking duration: 120 minutes
Ingredients:
2 large skin-on chicken breasts
2 cans (15 oz. each) pinto beans, drained
14 oz. can reduced-sodium chicken broth
1 c. corn tortillas sliced into short, thin strips OR crushed tortilla chips
10.5 oz. cream of chicken soup (I use the “Heart Healthy” kind)
2 cloves garlic, minced or crushed
28 oz. can green enchilada sauce
½ tsp. ground cumin
1 tbsp. olive oil
1 sweet onion, diced
Equipment:
dutch oven
frying pan
pot
Cooking instruction summary:
Heat olive oil in a large dutch oven over medium-high heat. Add onion, and saute until tender, about 4 minutes.Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow the skin to brown a little, and then flip chicken over. Stir garlic into the onions and allow to cook for about one minute.Pour in enchilada sauce, cream of chicken soup, chicken broth, pinto beans, and cumin. Add about a cup of water (1/2 a small can). Stir together a little, but don’t worry if the cream soup is still a bit lumpy at this point. Bring to a simmer.Cover, reduce heat to low, and cook for at least 40 minutes or up to two hours. Check the soup occasionally to be sure it stays at a low simmer.Before serving, carefully remove chicken breasts. Peel off skin and discard. Shred meat with two forks, and add it back to the pot. (Be careful to remove all bones from the meat.) Return to a low simmer to heat the chicken before serving.Top individual portions with tortilla strips or chips. Enjoy!
Step by step:
1. Heat olive oil in a large dutch oven over medium-high heat.
2. Add onion, and saute until tender, about 4 minutes.
3. Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow the skin to brown a little, and then flip chicken over. Stir garlic into the onions and allow to cook for about one minute.
4. Pour in enchilada sauce, cream of chicken soup, chicken broth, pinto beans, and cumin.
5. Add about a cup of water (1/2 a small can). Stir together a little, but don’t worry if the cream soup is still a bit lumpy at this point. Bring to a simmer.Cover, reduce heat to low, and cook for at least 40 minutes or up to two hours. Check the soup occasionally to be sure it stays at a low simmer.Before serving, carefully remove chicken breasts. Peel off skin and discard. Shred meat with two forks, and add it back to the pot. (Be careful to remove all bones from the meat.) Return to a low simmer to heat the chicken before serving.Top individual portions with tortilla strips or chips. Enjoy!
Nutrition Information:
covered percent of daily need
