Easy Green Chicken Enchilada Soup Recipe

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic
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  Low Sodium Chicken Broth(960g)
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  Chicken Breast, Grilled(720g)
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  Enchilada Sauce, Red, Canned
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  Green Chiles, Canned, Diced
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  Beans, Great Northern, Canned, Drained
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  Zucchini
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  Bell Pepper
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  Cumin, Ground(15g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Avocado
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  Cilantro, Fresh
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  Cheddar Cheese
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Radishes

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat. Once shimmering, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. 2Add the fresh garlic and cook, stirring frequently, until fragrant, about 1 minute.
3. 3Pour in the chicken broth, then add the cooked chicken breast, red enchilada sauce, green chiles, great northern beans, zucchini, bell pepper, and ground cumin. Stir to combine, then increase heat to high and bring to a rolling boil, about 3–5 minutes.
4. 4Reduce heat to medium-low and simmer, stirring occasionally, until the zucchini is tender and the bell pepper is soft, about 25–30 minutes.
5. 5Divide the soup evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
6. 6When ready to serve, reheat a portion in a bowl or pot over medium heat until steaming, about 3–5 minutes.
7. 7Top each serving with shredded sharp cheddar, a dollop of sour cream, fresh cilantro, sliced radishes, and avocado slices just before eating.