This recipe is perfect when you need the warm and fuzzies from soup, but also need to feed a lot of people and protein is a priority. The flavor of this soup is just amazing. It was inspired by a soup that my mother in law made us while we were in Colorado and I just loved how meaty and flavorful it was. Anyways, it is so great. My whole family loved it, it took hardly any time to whip up, and they all rolled up a tortilla to eat with it.
I think corn chips or even a cornbread would be fantastic sides for this one! It also freezes super well. We ate this for dinner and I filled 2-32oz contaners for my freezer to have this again in a few weeks when I need a quick meal! I stopped using glass in my freezer because I got tired of them breaking. So I use these food prep containers now and I have loved them!
Anyways, this recipe is a winner! I hope you make it!
Chicken Enchilada Chili
serves 8-10
Ingredients:
olive oil
4 large chicken breasts - diced
1 tsp salt
1/2 tsp pepper
1 yellow onion - diced
30 oz green enchilada sauce
16oz salsa verde
3 cans great northern beans - drained
16oz bag of frozen corn
3 1/2 cups chicken bone broth
1/2 cup heavy cream
2 cups shredded monterey jack cheese
Optional: garnish with sour cream and fresh cilantro
Directions:
In a large soup pan, on medium heat add a drizzle of olive oil to the bottom with the onions and diced chicken. Sautee. Add the salt and pepper. When chicken is almost cooked through, add the green enchilada sauce, salsa verde, and bone broth. Add the beans and corn and bring to a broil for about 10-15 minutes. Lower heat to simmer for 10 minutes. Right before serving, add the heavy cream and the cheese to the soup and stir until melted and combined. Turn heat off and serve!
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