green chicken enchilada soup

Name: Green Chicken Enchilada Soup
Prep time: 15 min
Cook time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 - teaspoons olive oil; 1 - yellow onion, diced; 2 - chicken breasts, boneless and skinless; 2 - teaspoons minced garlic; 28 - oz can green chili enchilada sauce; 10 1/2 - oz heart healthy cream of chicken condensed soup; 14 - oz chicken broth; 2 - cans (15 oz) pinto beans, drained and rinsed; - 2 (4 oz) cans of green chilies; 1 - teaspoon ground cumin; ## TOPPINGS; - tortilla chips, crushed (optional); - sour cream (optional); - green onions, diced (optional); - roma tomates, chopped (optional); - black olives, sliced (optional); - shredded cheese (cheddar/mexican blend)

(2 RATINGS)

42 Pinches 1 Photo

Brandi Kirkpatrick

Burley, ID

Updated on Dec 20, 2015

This is a recipe that I had my students prepare in one of my FCS classes. This was one of the favorites. One of the best cheats is to use a grocery rotisserie chicken, it makes it a quick amazing meal! I also use the packaged tortilla strips that are sometimes found in the produce section. If I am wanting spicy I replace one of the cans of chilies with diced jalapenos. The toppings options are vast and really individual, which makes this fun to do for a crowd or party as well. NOTE: I do avoid using tortillas due to them getting soggy, but some prefer corn tortillas to chips.

Rate

This image was found on The Weary Chef, who has a similar recipe.

prep time 15 Min

cook time 2 Hr

method Stove Top

yield 4 serving(s)

Ingredients

2 - teaspoons olive oil
1 - yellow onion, diced
2 - chicken breasts, boneless and skinless
2 - teaspoons minced garlic
28 - oz can green chili enchilada sauce
10 1/2 - oz heart healthy cream of chicken condensed soup
14 - oz chicken broth
2 - cans (15 oz) pinto beans, drained and rinsed
- 2 (4 oz) cans of green chilies
1 - teaspoon ground cumin
TOPPINGS
- tortilla chips, crushed (optional)
- sour cream (optional)
- green onions, diced (optional)
- roma tomates, chopped (optional)
- black olives, sliced (optional)
- shredded cheese (cheddar/mexican blend)

How To Make green chicken enchilada soup

Step 1

Heat olive oil in a large soup pot medium-high heat. Add onion, and saute until tender.

Step 2

Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow to brown a little, and then flip chicken over. Stir garlic into the onions and allow to cook for about one minute.
Step 3

Pour in enchilada sauce, cream of chicken soup, chicken broth, pinto beans, and cumin. Add about a cup of water. Stir together. Bring to a simmer.
Step 4

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.
Step 5

Before serving, carefully remove chicken breasts. Shred meat with two forks, and add it back to the pot. Return to a low simmer to heat the chicken before serving. Serve with various toppings and enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes