Certainly! Here’s a recipe for Green Enchilada Chicken Soup:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound (about 450g) boneless, skinless chicken breasts, cooked and shredded
- 2 cans (10 ounces each) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup frozen corn
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Avocado slices, sour cream, shredded cheese, and tortilla strips for serving (optional)
Instructions:
- Sauté Onion and Garlic:
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Chicken and Enchilada Sauce:
- Add the shredded chicken to the pot, along with the green enchilada sauce. Stir to combine.
- Pour in Chicken Broth:
- Pour in the chicken broth, and add white beans, diced green chilies, ground cumin, chili powder, salt, and pepper. Stir well.
- Simmer:
- Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
- Add Corn and Lime Juice:
- Add the frozen corn to the soup and let it cook for an additional 5-7 minutes. Squeeze in the juice of one lime and stir.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning if needed, adding more salt or pepper according to your taste.
- Serve:
- Ladle the soup into bowls and garnish with chopped cilantro. If desired, serve with avocado slices, a dollop of sour cream, shredded cheese, and tortilla strips.
This Green Enchilada Chicken Soup is a comforting and flavorful dish with a hint of spice. Feel free to customize the toppings and adjust the spice level to your preference. Enjoy!
