Green Chicken Enchilada Soup

Green Chicken Enchilada Soup is thick and cheesy, and a cinch to prepare on the stove top. Serve with tortilla strips and all the fixins!

Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine Mexican

Keyword gluten free

Method Stovetop

Servings

Calories 430kcal

2 Tablespoons butter
1 lb chicken breasts chopped into bite sized pieces
1 large shallot or small onion chopped
salt and pepper
2 cloves garlic pressed or minced
1/4 cup gluten free flour could use AP flour if not GF
3 cups chicken stock
1 cup milk any kind
15 oz can gluten free green enchilada sauce Hatch brand recommended
4 oz can diced green chiles
2, 15 oz cans great northern beans drained and rinsed
2 teaspoons cumin
1 teaspoon dried oregano
8 oz freshly shredded Monterey Jack cheese plus more for topping
Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce

Melt butter in a large Dutch oven or soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes - chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 - 20 minutes then scoop into bowls and serve with toppings.