Chicken Enchilada Soup
Servings 6 servings
Ingredients
- 2 tbsp olive oil
- 1 white onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1-2 tsp kosher salt
- 1 -4 oz can green chilis
- 12 ounces green enchilada sauce
- 2 cups cooked & shredded chicken I used rotisserie
- 1 14 oz can white beans cannellini or navy, drained and rinsed
- 4 cups chicken broth
- Toppings:
- 1 ½ ripe Fresh California Avocados, 1/4 avocado per bowl
- Crumbled tortilla chips
- Crumbled cotija cheese
- Chopped cilantro
Instructions
- In a large dutch oven or stock pot, heat olive oil on medium heat. Add in the onion and bell pepper and cook until onion is translucent and bell pepper is tender, about 4-5 minutes. Add in the garlic and cook for 1-2 minutes or until fragrant.
- Add in ground cumin, chili powder, and salt. Stir mixture together and cook for 1-2 minutes.
- To the stock pot add green chilis, enchilada sauce, shredded chicken, white beans and chicken broth. Bring mixture to a simmer and then cook for an additional 15-20 minutes to marry the flavors together.
- Serve with fresh California Avocado slices, crumbled tortilla chips, cotija cheese, and fresh cilantro.