White Bean & Chicken Enchilada Soup
Total TimePrep: 15 min. Cook: 20 min.
Makes8 servings (3 quarts)
For this recipe I substituted my leftover thanksgiving turkey that i had in the freezer instead of the chicken. it was very filling & flavorful. Definitely a recipe to keep on our dinner menu rotation.
Great soup recipe. I didn't have jalapeno peppers, so I just added a can of green chilis that I chopped up to the soup. I also used homemade chicken stock that I had made. We used our homegrown frozen corn, too. It was a warm bowl of comfort on a winter day.
This was very easy and delicious. I didn't have the fresh ingredients on hand so I used garlic powder, and canned jalapeno slices. Delicious.
This dish was tasty. We enjoyed it very much. I served it with cornbread instead of tortilla chips. Nice and filling. The sliced jalapenos and green onions on top really gave it some heat/flavor.
Made this for quick dinner tonight. I cut the recipe in half, just for me and the hubby. While easy to prepare, we found this dish to be bland. I have leftovers, and will see if the spices mesh together more overnight. Maybe some cayenne, fresh cilantro...not sure. It was missing a few things.