Green Chili Chicken Soup
Ingredients
2 tablespoons olive oil
½ large onion diced
4 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 4-ounce can diced green chilies
2 14 ½-ounce cans white beans, drained and rinsed
1 15-ounce can green enchilada sauce
3 cups shredded cooked chicken
4 cups chicken stock
Optional toppings: cilantro shredded cheese, avocado, sour cream, lime, pickled red onions.
Directions
Heat the oil in a Dutch oven until it shimmers. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add the cumin and coriander and continue to cook for 2 more minutes.
Add the chiles, beans, enchilada sauce, chicken, and stock and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
Serve with your favorite toppings.
