Green Chicken Enchilada Soup


When you’re looking for recipes online, sometimes a Google search can get tedious. It seems like the same sites show up in search results each time. That’s when I search Twitter, because I’ll always discover cool food blogs with really creative recipes, maybe some tutorials, or just links to sites I’d never find otherwise and are fun to look through.

The other day, searching Twitter, I landed on a blog called The Modern Proper and saw this recipe. It’s made in one pot with a minimum of work, so it’s easy. And the soup is perfect for cold weather.

We had this with tortilla chips (for dipping and scooping), fresh chopped cilantro (fresh coriander leaves), and chunks of avocado. It was absolutely delicious.

Serves 4

2 tsp. olive oil
1 yellow onion, chopped
4 cloves garlic, minced
3 cups shredded chicken (from a rotisserie chicken!)
1 16-oz. can green enchilada sauce (look for a can, not a jar — this is the one I used)
1 4-oz. can diced green chiles
2 15.5-oz. can great northern white beans
4 cups chicken stock
2 small zucchini, chopped or sliced
2 green bell peppers, diced
1 Tbsp. ground cumin
1 tsp. salt
1/2 tsp. ground pepper

Heat the olive oil in a large soup pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes.

Add remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft. Adjust seasoning as needed and serve warm topped with garnishes of your choice.