Imagine a quilt, one sewn by loving hands, each patch a memory, each stitch a moment in time. That’s what a pot of green enchilada chicken soup with white beans feels like. It's that blend of Mexican-inspired flavors tenderly married to the Midwestern penchant for one-pot wonders. This soup is a warm embrace on a cold day, a nod to the days of harvest meals, and large, laughter-filled family dinners. Whether you come home weary from the fields or worn from the rigors of modern life, this slow-cooked soup is your answer to simple, heartwarming nourishment.
A slice of homemade cornbread or a crusty bread roll sops up the last drops of this hearty soup wonderfully. You might also serve it alongside a crisp green salad dressed in a light vinaigrette to cut through the richness. Don’t forget the fixings—provide a small dish of shredded cheese, a bowl of sour cream, and a plate of freshly cut cilantro leaves to sprinkle atop each serving.
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Green Enchilada Chicken Soup with White Beans
Servings: 6-8
Servings: 6-8
Ingredients
- 1 1/2 pounds of boneless, skinless chicken breasts
- 2 (15 oz) cans of white beans, drained and rinsed
- 1 (28 oz) can of green enchilada sauce
- 1 (4 oz) can of diced green chiles
- 3 cups of chicken broth
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of dried oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Shredded Monterey Jack cheese, for serving
- Sour cream, for serving
- 2 (15 oz) cans of white beans, drained and rinsed
- 1 (28 oz) can of green enchilada sauce
- 1 (4 oz) can of diced green chiles
- 3 cups of chicken broth
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of dried oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Shredded Monterey Jack cheese, for serving
- Sour cream, for serving
Directions
1. Place the chicken breasts at the bottom of your slow cooker.
2. Layer the white beans on top of the chicken.
3. In a bowl, whisk together the green enchilada sauce, diced green chiles, chicken broth, chopped onion, minced garlic, cumin, chili powder, and oregano. Season with a little salt and pepper.
4. Pour the mixture over the chicken and beans, ensuring the chicken is completely covered.
5. Set the crockpot to low and cook for 6-8 hours, or if you’re short on time, on high for 3-4 hours.
6. Once cooked, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the pot and stir.
7. Serve the soup hot, garnished with cheese, sour cream, and fresh cilantro.
Variations & Tips
- For a thicker soup, mash some of the white beans before adding them to the crockpot.
- Feel free to stir in a cup of frozen corn during the last half-hour of cooking for a sweet crunch.
- If you like a bit more heat, add a minced jalapeño or increase the chili powder to your taste.
- Leftovers freeze well. Just remember if serving again, the soup might need a bit of additional broth when reheating.
- For those avoiding dairy, skip the cheese and sour cream or use non-dairy substitutes.
- Feel free to stir in a cup of frozen corn during the last half-hour of cooking for a sweet crunch.
- If you like a bit more heat, add a minced jalapeño or increase the chili powder to your taste.
- Leftovers freeze well. Just remember if serving again, the soup might need a bit of additional broth when reheating.
- For those avoiding dairy, skip the cheese and sour cream or use non-dairy substitutes.
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This green enchilada chicken soup with white beans might not have come straight from the Midwestern soil, but it is cooked up with the same spirit that has nurtured hearts and bodies in these parts for generations. Give it a try, and let the simple harmony of its flavors remind you of the warm kitchens and fuller tables of bygone days.