Ingredients
Scale
- 2 tbsp olive oil
- 1 cup yellow onion, diced (about 1/2 large onion)
- 3 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 4 oz. hatch green chiles
- 30 oz. great northern beans, drained and rinsed (2 cans)
- 15 oz. green enchilada sauce
- 32 oz. chicken broth (4 cups)
- 2 oz. cream cheese, softened and cut into cubes
- 1 lb. chicken breast, cooked and shredded
- Tortilla strips for topping
- Avocado slices for garnish
- Fresh cilantro for garnish
- Lime juice for drizzling
- Greek yogurt for serving
Instructions
- Heat olive oil in a large pot over medium heat; sauté diced onion until translucent.
- Add minced garlic, cumin, chili powder, and salt; sauté for an additional minute.
- Pour in hatch green chiles, great northern beans, green enchilada sauce, and chicken broth; stir and bring to a gentle boil.
- Reduce heat and simmer for about 5 minutes to meld flavors.
- Incorporate cream cheese, whisk until melted, then fold in cooked shredded chicken.
- Season to taste, then serve in bowls topped with tortilla strips, avocado slices, cilantro, lime juice, and Greek yogurt.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature cream cheese for easy blending into the soup.
For extra spiciness, add diced jalapeños or adjust chili powder to preference.
Substitute chicken broth with vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg