Prep Time:Description
Have left over rotisserie chicken? Then, this easy speed scratch green chili enchilada soup is for you. It comes together in less than 30 minutes and tastes amazing.
Ingredients
Soup Ingredients:
- ½ Onion (diced)
- 2 Cloves of Garlic (minced)
- ½ t. Cumin
- ½ t. Oregano
- 32 oz. Chicken Broth
- 1 Pouch Green Enchilada Sauce (I used and love Frontera)
- 1 ½ C. Cooked Rotisserie Chicken (shredded or cubed)
- Salt & pepper to taste
- 2 Cans of White Beans
- 2 T. Olive Oil
Tortilla Chips & Strips Ingredients:
- 2 t. Grape seed Oil
- 1 t. Smoked Paprika
- Salt
- 4–5 Corn Tortillas
Instructions
Soup Instructions:
- Saute onions and garlic in olive oil until soft.
- Add all remaining ingredients and simmer for about 30 minutes.
- Serve with optional toppings of sour cream, shredded cheese, cilantro, chopped avocado and tortilla chips, etc.
Tortilla Chips & Strips Instructions:
- Cut tortillas into strips or triangles and place in a bowl.
- Drizzle with grape seed oil.
- Sprinkle with salt and smoked paprika.
- Toss until well coated.
- Place on a baking sheet lined with parchment paper.
- Bake at 375 degrees for 5-10 minutes. Remove from oven and flip.
- Return to oven for 5-10 more minutes or until crispy.