Recipe :
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 can (15 ounces) diced green chilies
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa verde (green enchilada sauce)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions:
- Cook and Shred Chicken:
- Cook the chicken breasts through your preferred method (boiling, baking, or grilling).
- Shred the cooked chicken using two forks and set aside.
- Saute Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add diced onions and sautΓ© until they become translucent.
- Add minced garlic and sautΓ© for an additional 1-2 minutes.
- Add Spices:
- Stir in ground cumin, chili powder, and dried oregano. Cook for 1-2 minutes until fragrant.
- Combine Ingredients:
- Pour in the chicken broth, diced green chilies, white beans, corn, and shredded chicken.
- Add salsa verde (green enchilada sauce) to the pot and stir well to combine.
- Simmer:
- Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
- Season:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, and lime wedges.
- Enjoy:
- Serve the Green Enchilada Chicken Soup hot and enjoy the delicious flavors!
Feel free to customize this recipe based on your preferences. You can add more vegetables, adjust the level of spiciness, or experiment with different toppings. Enjoy your homemade Green Enchilada Chicken Soup!
