White Bean Enchilada Soup With Chicken Recipes

WHITE BEAN & CHICKEN ENCHILADA SOUP

Steps:

• In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

WHITE BEAN CHICKEN ENCHILADAS

Steps:

• Heat large pan with olive oil. Add chicken either whole or sliced into strips.
• Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
• Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
• Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
• Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
• Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
• Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
• With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
• Sprinkle cheddar cheese over top of the entire dish.
• Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
• Serve with a side of yellow rice and condiments such as sour cream and salsa.
• In a 13 x 9 casserole dish, spread bean paste thinly.

WHITE BEAN ENCHILADA SOUP WITH CHICKEN

Steps:

• Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
• Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

CREAMY WHITE BEAN ENCHILADA SOUP

Steps:

• Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
• Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.