Ingredients

The following ingredients have 8 Servings
  • 1/2 tablespoon extra virgin olive oil
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 3 cups unsalted chicken broth
  • 1 and 1/2 cups green Chile enchilada sauce
  • 4 cups shredded chicken (cooked)
  • 2 14 ounce cans white Great Northern Beans (drained)
  • 1 7 ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 8 ounces shredded Monterey Jack Cheese
  • Sour Cream
  • Monterey Jack Cheese
  • Diced Cilantro

Instruction

  • Heat olive oil in a large dutch oven, or large pot over medium heat.
  • Add the diced onion and saute until the onion is soft and translucent. Add the minced garlic and cook an additional 30 seconds until fragrant.
  • Add in the chicken broth, green enchilada sauce, shredded chicken, drained beans, diced green chiles, cumin and salt. Stir to combine.
  • Bring the soup to a simmer, cover and simmer for at least 10 minutes.
  • Remove the pot from the heat, allow to cool for about 2 minutes, then add in the shredded cheese. Stir while the cheese melts into the soup.
  • Serve warm and top with any additional toppings desired.