Ingredients:
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups cooked, shredded chicken
1 (4 oz) can diced green chilies
1 (14 oz) can green enchilada sauce
2 cups chicken broth
1 (15 oz) can white beans, drained and rinsed
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1/2 cup chopped fresh cilantro
Juice of 1 lime
Sour cream and shredded cheese, for garnish
Directions:
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, until softened. Stir in the garlic and cook for an additional 30 seconds.
Add the shredded chicken, diced green chilies, green enchilada sauce, chicken broth, white beans, frozen corn, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Bring the soup to a simmer over medium heat. Reduce the heat and let it simmer for 20 minutes, stirring occasionally.
Stir in the fresh cilantro and lime juice. Adjust seasoning with more salt and pepper, if needed.
Serve hot, topped with sour cream and shredded cheese, if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 290 kcal | Servings: 6 servings
Green Chicken Chili Soup
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