Creamy Chicken Verde Soup

Soup in the fall is so good.  This one especially is smooth and full of flavor.  It is definitely a crowd pleaser.


Creamy Chicken Verde Soup

2 Tbl butter OR olive oil
1 small onion, chopped
1 (15.5 oz) can Cannellini beans, drained and rinsed
1 cup frozen corn
1 (28 oz) can green enchilada sauce
1 cup half and half
1 cup chicken stock
3 chicken breast, cooked and cubed
3 Tbl honey
2 Tbl lime juice
1/2 tsp chili powder

garnish
shredded cheese
tortilla strips

Directions
In a large pot melt butter or pour in olive oil and stir in onion
Cook onion until soft and translucent
Add beans and corn to the onion and allow to heat through
Pour in enchilada sauce, half and half and chicken stock
Stir in chicken, honey, lime juice and chili powder
Allow to simmer on low for about 20 minutes
Serve warm with shredded cheese and tortilla strips

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