Green Chicken Enchilada Soup

Green Chicken Enchilada Soup

Makes about 16 cups


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 gluten-free chicken broth
15 oz. canned gluten-free 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
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  1. In a deep pot, heat oil over medium heat. Add onion, garlic, jalapeño and roughly ½ the cilantro; sauté for 5-6 min.
  2. Add cumin; cook for 1 min.
  3. Stir in broth, enchilada sauce, salsa, beans, corn and black pepper; bring to a boil.
  4. Add chicken. Reduce heat to low; simmer, covered, for 10 min.
  5. Garnish individual bowls with remaining cilantro; season with additional black pepper, if desired.


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  • Find shredded Kowalski's Signature Rotisserie Chicken in the Deli Grab & Go Case.