I love chicken enchiladas with with either red or green sauce. One of the most popular blog posts is my recipe for green chili chicken enchiladas which is found here.
I was pressed for time this Sunday afternoon, but I knew with the temps dipping into the 20s and the cold rain has set in for a few days, this would be a nice comforting soup for the next few days.
With pantry staples and left over shredded chicken in the freezer, this pot of soup was ready within an hour and we've got leftover for dinner one night this week. Win / Win!
Again, I wanted to build on those layers of flavor which bring a recipe together. I have fallen in love with baklouti green chili oil from www.kingsoliveoilcompany. I urge you to visit their website! They have so many wonderful infused olive oila and vinegars. Baklouti green chili oil is made by combining one pound of organic EVOO with 1.6 pounds of fresh, whole, green Baklouti chilies! The two ingredients are then crushed and mixed in the malaxer, fusing the fresh green pepper with the organic olive oil.
1 T. Baklouti green chili olive oil
1 large yellow onion, chopped
1 t. salt
1 t. ground cumin
1 t. ground coriander
3 cloves garlic, minced
4 cups chicken broth
2 small cans Old El Paso green enchilada sauce
1 small can Old El Paso diced green chilies
1 can navy beans, rinsed and drained
3 cups cooked shredded or diced chicken
2 - 3 T. chopped cilantro
shredded Kraft Mexican blend cheese
Heat olive oil in a small skillet over medium heat. Add onions and salt and, stirring frequently, let cook 4 - 5 minutes until onions become translucent. This step will infuse the onions with the green chili flavor.
Add cumin, coriander, and garlic. Stir to combine and let cook another minute or so.
Add cumin, coriander, and garlic. Stir to combine and let cook another minute or so.
While onions are sauteeing, add broth to a 3 - 4 quart Dutch oven and bring to a simmer. Add onions and garlic, enchilada sauce, green chilies, beans, and chicken. Cover and let simmer for 30 - 40 minutes, stirring occasionally.
Serve with tortilla chips or Mexican cornbread. Top with cilantro and/or shredded cheese. Diced avocados would be great, too!
I recommend serving a wedge of lime on the side to squeeze over the soup right before eating!
Trust me...you need to pin this one!
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