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Green Chicken Enchilada Soup

Andi Gleeson
  • 120 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1

sweet onion (diced)

2

large, skin-on chicken breasts

2 cloves

garlic (minced or crushed)

28 oz

can green enchilada sauce

10 1/2 oz

cream of chicken soup (I use the "Heart Healthy" kind)

14 oz

can reduced-sodium chicken broth

2 oz

cans pinto beans (drained, 15each)

1/2 tsp

ground cumin

1 cup

corn tortillas (sliced into short, thin strips OR crushed tortilla chips)