It is soup weather and I LOVE it. There is just something so comforting about eating a bowl of warm soup when it is chilly outside. A few favorite soups in our house is this Corn Chowder and Potato Soup, but this new enchilada soup is defiantly up there on the list.
A new favorite
I love rich and creamy soups. Growing up I would almost always choose potato soup or chicken noodle soup. Now that I am making my own soup, I always tend to lean towards creamy and very flavorful soups and this enchilada soup is all that and more.
One of my favorite enchilada dishes are Green Chile White Enchiladas. I love how they are filled with super tender chicken loaded with tons of yummy spices and topped with a sour cream based sauce that makes me a very happy girl.
For this soup I took all those flavors and put them into a soup that is perfect for this winter (who am I kidding I will make this year round).
Bring on the flavor
To make this soup taste as much like my favorite enchiladas it all starts with the chicken. I used 2 boneless, skinless chicken breasts and seasoned them really well. After they were seasoned I roasted them until they were just done and then shredded them. If you do not want to take the time to roast the chicken you could use rotisserie chicken, just make sure to adjust the seasoning in the soup.
After the chicken come green chilies. It is really the base of the soup. Don’t worry i use the canned chopped green chilies. If you want to roast your own and chop them up feel free, I just love the canned version. I cook them down with onion and garlic. This helps to release even more flavor and add a little smokiness and depth to the soup. A little secret I have is to make sure to season at every step to ensure the the soup is full of flavor.
If you want some extra heat you can add in a little cayenne pepper or hot sauce to your liking.
Done in no time
Not only is this soup delicious, rich and creamy but it also comes together in no time. You can have this soup done in under a hour making this a perfect option to dinner this week.
For some extra fun lay all the toppings out and let your family pick whatever they want to go on their bowl of hot soup. I personally like some tortilla strips, fresh cilantro and cheese. Some avocado, pico de gallo, salsa or sour cream would also be great. Go ahead and get creative.
1 15 oz can Cannellini Beans, canned, rinsed & drained
1 15 oz can Great Northern beans, rinsed & drained
1 cup sour cream (I used light, but regular would be good)
1/2 cup monterey jack cheese
Preheat oven to 425
Sprinkle chicken breasts with salt, pepper, garlic powder and chili powder
Place chicken in oven and roast for 15-20 minutes, or until chicken reaches 165 internally, set aside
In a soup pot, or large saucepan, heat olive oil over medium heat
Add in onion, garlic, green chilies, salt & cumin, cooking for 4-5 minutes, or until onion is soft
Add in butter and stir until melted
Whisk in flour and cook for another, 2-3 minutes, whisking constantly
Stir in chicken stock and bring to a boil
Reduce heat to simmer and let cook for 10-15 minutes, or until it has reduced and thickened some
Stir in both cans of beans and cooked chicken that has been shredded (or cut into bite size pieces)
Let cook for 20 minutes, stirring every once in while
Remove from heat and gently stir in sour cream and cheese until well combined
Serve with any toppings you would like
Each serving is 7 WW Smart Points
Calories 207 - Calories from Fat 81 - Total Fat 9 g - Saturated Fat 4.2 g - Monounsaturated Fat 2 g - Polyunsaturated Fat 0.6 g - Trans Fat 0 g - Cholesterol 23 g - Sodium 775 mg - Potassium 281 mg - Total Carbohydrate 21 g - Dietary Fiber 4 g - Sugars 2 g - Protein 10 g
Vitamin A 3 % - Vitamin C 3 % - Calcium 5 % - Iron 6 %