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Creamy Chicken Enchilada Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion, chopped
  • 1 jalapeno, seeded and diced
  • 1 small green bell pepper, very finely diced (about ½ cup diced green bell pepper)
  • ½ cup finely diced cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1 cup red enchilada sauce (I like Siete or Hatch brands!)
  • 4 cups low sodium chicken broth
  • 1 (15 ounce) can of cannellini white beans, rinsed and drained
  • 1 pound boneless skinless chicken thighs
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • subheading: For the creamy white bean base:
  • 1 (15 ounce) can of cannellini white beans, rinsed and drained
  • ½ cup water or chicken broth
  • subheading: For the mix-ins:
  • ¾ cup frozen corn
  • 1 medium lime, juiced
  • ¼ cup fresh, chopped cilantro
  • subheading: For garnish:
  • Tortilla strips or chips
  • Extra cilantro
  • Avocado slices
  • Jalapeno slices
  • Extra lime wedges
Steps
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