Description
A rich, smoky soup blending tender shredded chicken, fire-roasted tomatoes, white beans, and green enchilada sauce with a velvety evaporated milk base. Perfect for cozy dinners or make-ahead meals.
Ingredients
1.5 lbs chicken breast (boneless, skinless)
1 cup green enchilada sauce (ancho chile blend)
12 oz evaporated milk
1½ cups cooked dried white beans (Great Northern or cannellini)
1 tbsp dried oregano (Mexican preferred)
1 can (14.5 oz) fire-roasted diced tomatoes
¼ cup shallots, sliced
1 tsp cumin
2 cups chicken broth
Salt and pepper to taste
Instructions
Sauté shallots in olive oil until golden
Sauté chicken breast until browned, add broth and bring to boil
Simmer 15 minutes, shred chicken
Add beans, tomatoes, enchilada sauce, oregano, and cumin
Stir in evaporated milk and simmer 10 minutes
Adjust seasoning and serve topped with chopped cilantro
Notes
For dairy-free: substitute almond milk
Roast shallots at 375°F for 15 mins for extra crunch
Add frozen corn or shredded Monterey Jack cheese for variations
Store in airtight container up to 4 days
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Simmering
- Cuisine: Tex-Mex fusion
Nutrition
- Serving Size: 1.25 cups
- Calories: 320
- Sugar: 4g
- Sodium: 8g
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 55mg