Saturday, December 17, 2016

Green Chili Enchilada Soup


1 onion, chopped
1/2 TB olive oil
3 cups chicken broth
3 15-1/2 oz. cans Great Northern beans, drained and rinsed
1  5 oz can chicken, drained
2  4 oz cans diced green chilies
1 tsp ground cumin
1 tsp garlic powder
1-1/2 tsp dried oregano
1/4 tsp  pepper
6 oz container sour cream
Shredded Pepper Jack cheese for topping (optional)


In a large stockpot over medium heat, sauté onions in oil until tender.

Stir in remaining ingredients except sour cream and cheese.

Simmer for 30 minutes, stirring frequently, until heated through.

Shortly before serving, add sour cream and cheese. Stir until cheese is melted.