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Chicken (Green) Enchilada Soup



Nothing says fall like soup! It's always so nice for it to start to cool down a bit and enjoy a warm, comforting bowl of soup. This soup takes a spin off from the traditional red enchilada soup and goes green, using salsa verde. It is a delicious soup version of green chicken enchiladas! You can even serve some torilla chips on the side, maybe with some avocado or guacamole. Let's get started!

Chicken (Green) Enchilada Soup
Adapted from Instant Loss's recipe

Ingredients:
1.5 pounds of boneless skinless chicken breasts, or tenders, chopped into bite sized pieces
1 can of chickpeas, drained and rinsed
1 large onion, diced
1 8oz package fresh mushrooms, chopped (I used baby bella)
1-2 tbsp of garlic (we like a lot, so go by your taste)
1 quart of chicken broth (I used unsalted)
1 cup of salsa verde
1.5 cups of corn
2 cups of baby spinach (I used half of a 5 or 6oz bag of baby spinach)
Handful of chopped cilantro (have additional on hand if you would like to top your soup with extra)
¼-1/2 of a jalapeno, seeded and diced
1 tsp of chicken bouillon powder (I use Knorr Selects)
1 tsp of cumin
1 tsp of Mexican oregano
1 tsp of chili lime seasoning (Trader Joe’s)
1 tsp of chili powder
1 tsp of garlic powder
1 tsp of onion powder
2 tbsp of butter
1 tbsp olive oil
Salt and pepper to taste

Possible toppings: avocado, tortilla strips, sour cream, cilantro, jalepenos, etc.

In a large saucepan over medium heat, melt butter and oil together. Sauté onions until translucent and add in mushrooms. Sauté for a couple of minutes and add garlic and jalapeno. Cook for another minute and then added cubed chicken. Cook until the chicken gets some color, but it doesn’t need to be fully done. It will finish cooking in the soup.

Then add the chicken broth, chickpeas, salsa verde, and seasonings (chicken bouillon powder, cumin, Mexican oregano, chili lime seasoning, chili powder, garlic powder, onion powder and desired amount of salt and pepper). Bring to a boil and then simmer, covered over medium-low heat for 30-45 minutes or until chicken is done. During the last 10 minutes of cooking, add corn, spinach and cilantro.

This was absolutely amazing! I can’t wait to make it again. Please don’t let the longer list of seasonings put you off. I like to try to add a lot of flavor to my soups. You can adjust how you see fit. Also, these measurements are approximations. You don’t have to use exact measurements. Just go on the lower end, taste once the chicken is cooked and if you need to add more, do so and let it cook another 5 minutes or so.

I hope you try this and if you do, please let me know what you thought!

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