Green Chili Chicken Soup
Green chili chicken soup is a mix of Mexican spices with juicy bites of chicken that's super easy to make on a weeknight when there's not much time.
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Servings: 8 serving
Ingredients
- 1 pound chicken, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 15 ounce can of navy beans, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 7 ounce can of diced green chilies, drained & rinsed
- 4 cup chicken broth
- 10 ounce can of green enchilada sauce
- 1 teaspoon cumin
- 1 lime, squeezed
- cheese for topping
- salt & pepper to taste
Instructions
- To start, dice the onion, mince the garlic and drain then rinse the canned beans and corn.
- In a large pot on medium high heat add in oil then toss in the diced onions. When the onions start to change color add in the minced garlic. Season lightly with salt and pepper and cook until the garlic starts to get little brown bits on it.
- Now, turn the heat to medium and add in the flour and mix it in with the ingredients. Toss in the corn, green chilies and navy beans. Give everything a mix then slowly pour in the chicken broth.
- Next, add in the enchilada sauce and cumin. Bring to a simmer then cover the pot and allow the soup to cook for about 10 minutes. Just to bring the flavors together.
- Lastly, squeeze a lime into the soup then taste for salt and black pepper. Serve the soup with shredded or crumbled cheese and more lime of you'd like.
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