Ingredients
½tbspextra virgin olive oil
1cuponion,diced
3clovesgarlic,minced
3cupsunsalted chicken broth
1½cupsgreen chile enchilada sauce
4cupschicken,cooked and shredded
14ozwhite great northern beans,(2 cans) drained
7ozdiced green chilies,(1 can)
1tspground cumin
1tspsalt
8ozmonterey jack cheese,shredded
sour cream
monterey jack cheese
cilantro,diced
Preparation
Heat olive oil in a large dutch oven, or large pot over medium heat.
Add the diced onion and saute until the onion is soft and translucent. Add the minced garlic and cook an additional 30 seconds until fragrant.
Add in the chicken broth, green enchilada sauce, shredded chicken, drained beans, diced green chiles, cumin and salt. Stir to combine.
Bring the soup to a simmer, cover and simmer for at least 10 minutes.
Remove the pot from the heat, allow to cool for about 2 minutes, then add in the shredded cheese. Stir while the cheese melts into the soup.
Serve warm and top with any additional toppings desired.
