Green Chicken Enchilada Soup
Ingredients
A note about gluten: When a gluten-free broth and gluten-free enchilada sauce are used, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
yellow onion, chopped
4 cloves
garlic, minced
2
jalapeño peppers, seeded and chopped
¼ cup
chopped fresh cilantro, divided
1 tbsp.
Kowalski's Ground Cumin
8 cups
low-sodium chicken broth
15 oz. canned
green enchilada sauce
15 oz. jar
tomatillo (green) salsa
15 oz. canned
Great Northern beans, rinsed and drained
10 oz.
frozen corn, thawed
½ tsp.
freshly ground Kowalski’s Black Peppercorns, plus more to taste, if desired
1 ½ cups
shredded Kowalski's Signature Rotisserie Chicken
Directions
- In a deep pot, heat oil over medium heat. Add onion, garlic, jalapeño and roughly ½ the cilantro; sauté for 5-6 min.
- Add cumin; cook for 1 min.
- Stir in broth, enchilada sauce, salsa, beans, corn and black pepper; bring to a boil.
- Add chicken. Reduce heat to low; simmer, covered, for 10 min.
- Garnish individual bowls with remaining cilantro; season with additional black pepper, if desired.
Find It!
- Find hot Kowalski's Signature Rotisserie Chicken in the Deli Department or chilled Kowalski's Signature Pulled Rotisserie Chicken Breast in the Deli Grab & Go Case. Gently shred into bite-size pieces for use in this recipe.
