Wintry Verde Chicken Enchilada Soup
Verde chicken enchilada soup that takes in the ballpark of 30 minutes to make is perfect for quick weeknight dinners and lunches the next day! A few store-bought ingredients help bring this soup together in a flash!
Servings: 4 large or 6 small servings
Ingredients
- a swish of oil
- 1 large onion chopped
- 2-3 jalapenos seeded and chopped (see notes)
- 8 cloves garlic minced
- 2 teaspoons EACH: ground cumin and chili powder
- 1 teaspoon salt
- 1 28- ounce can verde enchilada sauce
- 4 cups low sodium chicken broth
- 1 1/2 cups cooked brown rice or quinoa/white rice
- 1 14.5 ounces can black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 3-4 tablespoons lime juice
- 1/4 cup chopped cilantro
- diced avos tortilla strips, lime wedges, jalapeno slices for serving
Instructions
- Add a swish of oil to a large dutch oven or soup pot over medium-high heat. Add onions and jalapenos and allow them to cook for 5-7 minutes or until they soften, adding in the garlic during the last 30 seconds.
- Add the cumin, chili powder, salt, enchilada sauce and chicken broth and allow the soup to come to a simmer before stirring in the rice, beans, and chicken. Let the soup come back to a simmer, then lower the heat to low, and let it all just hang out for 12-15 minutes so the flavors mix and mingle.
- Turn off the heat, stir in lime juice (depending on how much you like) and chopped cilantro. Serve warm topped with tortilla strips, diced avos, more lime wedges, jalapenos, and additional cilantro!
Notes
- you can replace the jalapenos with one mild poblano or bell pepper if you're worried about the spice here. You can also cut back to just one pepper if you want this milder.
