Green Enchilada Chicken Soup

Name: Green Enchilada Chicken Soup
Prep time: 20 min
Cook time: 390 min
Total time: 410 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 lb Chicken Thigh (2 pounds boneless skinless chicken thighs); 1 piece Yellow Onion (1 small to medium yellow onion, diced); 6 cloves Garlic (6 cloves garlic, finely minced); 2 oz Green Chili (2-4oz cans green chilies — up to 4); 2 oz Pinto Beans (2-15oz cans pinto beans, drained and rinsed — up to 15); 1 oz Black Beans (1-15oz can black beans, drained and rinsed — up to 15); 1 oz Green Enchilada Sauce (1-15oz can green enchilada sauce — up to 15); 1 tbsp Cumin Powder (1 tablespoon ground cumin); ½ tsp Chili Powder (1/2 teaspoon chili powder); ½ tsp Paprika (1/2 teaspoon paprika); 1 piece Dried Bay Leaf (1 dried bay leaf); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more to taste); 1 tsp Dried Oregano (1 teaspoon dried oregano); 32 oz Low-Sodium Chicken Broth (32oz low-sodium chicken broth); 1 piece Lime (juice of 1 lime + lime juice); 1 cup Half And Half (1 cup half and half); 1 tbsp Arrowroot Starch (1 tablespoon arrowroot starch); 0 pieces Cilantro (chopped cilantro); 0 pieces Sharp White Cheddar (sharp white cheddar); 0 pieces Red Onion (finely diced red onion); 0 pieces Scallion (thinly sliced green onion); 0 pieces Avocado (avocado); 0 pieces Sour Cream (sour cream/greek yogurt); 0 pieces Salted Nacho Chips (tortilla chips)

Green Enchilada Chicken Soup - Dinner (Mexican)

410 minMexican

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Thigh2 lb · 2 pounds boneless skinless chicken thighs
Yellow Onion1 piece · 1 small to medium yellow onion, diced
Garlic6 cloves · 6 cloves garlic, finely minced
Green Chili2 oz · 2-4oz cans green chilies — up to 4
Pinto Beans2 oz · 2-15oz cans pinto beans, drained and rinsed — up to 15
Black Beans1 oz · 1-15oz can black beans, drained and rinsed — up to 15
Green Enchilada Sauce1 oz · 1-15oz can green enchilada sauce — up to 15
Cumin Powder1 tbsp · 1 tablespoon ground cumin
Chili Powder½ tsp · 1/2 teaspoon chili powder
Paprika½ tsp · 1/2 teaspoon paprika
Dried Bay Leaf1 piece · 1 dried bay leaf
Kosher Salt1 ½ tsp · 1 1/2 teaspoons kosher salt, plus more to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper, plus more to taste
Dried Oregano1 tsp · 1 teaspoon dried oregano
Low-Sodium Chicken Broth32 oz · 32oz low-sodium chicken broth
Lime1 piece · juice of 1 lime + lime juice
Half And Half1 cup · 1 cup half and half
Arrowroot Starch1 tbsp · 1 tablespoon arrowroot starch
Cilantro0 pieces · chopped cilantro
Sharp White Cheddar0 pieces · sharp white cheddar
Red Onion0 pieces · finely diced red onion
Scallion0 pieces · thinly sliced green onion
Avocado0 pieces · avocado
Sour Cream0 pieces · sour cream/greek yogurt
Salted Nacho Chips0 pieces · tortilla chips

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Steps

1Add the chicken, onion, garlic, green chilies, beans, enchilada sauce, spices, dried bay leaf, salt, pepper, chicken broth, and lime juice to the base of your slow cooker.
2Cook the soup on high for 3-4 hours or on low for 5-6 hours until the chicken is tender, easy to shred, and an internal temperature reaches 165 degrees.
3Remove the chicken thighs from the slow cooker and use two forks to shred the meat. Set aside.
4Whisk together the half and half and arrowroot starch. Pour in the half and half mixture and let the soup continue to cook for 15 minutes to thicken a bit.
5Add the shredded chicken back to the slow cooker and stir until well incorporated.
6Serve the soup with your favorite toppings and enjoy!