A great make-ahead option for any night of the week.
If you’re feeling under the weather, this soup will sweat any sickness right out of you.
Smoky, spicy, creamy, and bright, this green chile-chicken soup hits all the right notes.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis
The creamy beans also temper the heat of this soup.
Learn how to make green chile-chicken soup, a quick and simplesoupthat is also a a great make-ahead option.
Make a batch now and save it for the futurethis soupfreezes quite well.
To start, heat oil in a Dutch oven.
Add the poblano and onion and saute until tender.
Add the garlic and cook for 30 seconds.
Add broth, beans, enchilada sauce, cumin, and coriander; simmer and cook about 5 minutes.
Smash the beans lightly.
Add chicken and cook until heated through.
Garnish and serve hot.
Just cool the soup to room temperature before transferring to a freezer-safe airtight container or zip-top bag.
Freeze flat until solid.
Thaw overnight in the refrigerator before reheating on the stovetop until hot throughout.
Garnish fresh before serving.
Heat on the stovetop or in the microwave until hot throughout before garnishing and serving.
Pair with aside salad,Mexican corn, or your favorite veggies for an even more filling meal.
Can I Make Green Chile-Chicken Soup More or Less Spicy?
4cupsunsalted chicken broth
2(15 1/2-oz.)
cans white great Northern beans, drained and rinsed
1(15-oz.)
Add poblano and sweet onion; cook, stirring occasionally, until tender, about 5 minutes.
Add garlic:
Add garlic; cook, stirring constantly, until fragrant, about 30 seconds.
Bring to a simmer, and cook, stirring occasionally, about 5 minutes.
Using back of spoon, gently mash beans.
Add chicken:
Stir in chicken; continue simmering until heated through, about 5 minutes.
Garnish and serve:
Stir in cilantro.
Garnish with radishes, sour cream, and additional cilantro.
