green enchilada chicken chili

Green Enchilada White Chicken Chili

White Chicken Chili is one of those dishes that just about anyone can enjoy! With only a few essential ingredients, this is one of the easiest meals to make on a busy weeknight. Chicken, stock, chiles, and spices are basically all you need for a spicy bowl of Green Enchilada White Chicken Chili. We like to add extra beans in order to make the dish hearty enough to fill up everyone at the table. It’s not necessary to use three different kinds of beans, but it’s not nearly as fun either! Oversized Butter Beans combined with creamy Cannellini and Navy Beans are the perfect combination to add both bulk and fiber to the dish. A last minute addition of sour cream adds a touch of tanginess that just brightens up the dish a little bit. Did we mention that this tastes great served with tortilla chips as well? YUM! Eat more chili stuff and stay fabulous!

Looking for similar dishes? Check out our recipes for Sweet & Tangy Baked Butter Beans Casserole AND Easy Ground Turkey Burrito Casserole!


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green enchilada chicken chili

green enchilada chicken chili

This easy and flavorful chicken chili is hearty enough to feed the whole family!
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Mexican
Keyword: chicken, chili, green enchilada
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 441kcal
Cost: $15

Equipment

  • Large Nonstick Pot
  • Wooden Spoons
  • Cutting Board
  • chef's knife

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 6 cups chicken stock
  • 28 oz green chile enchilada sauce
  • 1.25 oz taco seasoning low-sodium
  • ½ tsp kosher salt
  • 16 oz canned butter beans drained and rinsed
  • 15 oz canned cannellini beans drained and rinsed
  • 15 oz canned navy beans drained and rinsed
  • 2 tbsp sour cream
  • green onions for serving

Instructions

  • Add 2 lbs boneless skinless chicken thighs to a large nonstick pot.
    chicken thighs in large pot
  • Add chicken stock, enchilada sauce, taco seasoning, and salt to the chicken thighs. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
    green enchilada chicken chili
  • Carefully remove chicken from the broth. Shred the chicken and return it to the pot. Add the drained rinsed beans to the chili. Stir and heat an additional 5 minutes.
    drained and rinsed beans
  • Stir in the sour cream and season to taste with additional salt if necessary. Serve garnished with chopped green onions.
    green enchilada chicken chili

Nutrition

Sodium: 1787mg | Calcium: 65mg | Sugar: 3.9g | Fiber: 9.2g | Potassium: 465mg | Cholesterol: 104mg | Calories: 441kcal | Saturated Fat: 3.2g | Fat: 11.8g | Protein: 46.1g | Carbohydrates: 33.4g | Iron: 3mg

Chili Spiced Butternut Soup with Sage Croutons

Chili Spiced Butternut Squash Soup with Croutons

The air keeps getting cooler around our neck of the woods. Therefore, we’re getting deeper into soup season in our house! In our opinion, one of the easiest and most flavorful soups that you can make is a hearty bowl butternut squash soup. In our recipe we decided to kick up the flavor with spices that you would normally find in a bowl of chili. However, the spice flavors transfer beautifully into the silky butternut flavors. Chili Spiced Butternut Squash Soup with pan fried croutons is definitely filling enough to serve as an entrée. However, smaller bowls of this soup can be served as a delicious appetizer as well. There’s one thing in this recipe that we really don’t suggest skipping. The pan fried croutons are easy to make, and they add fresh flavor and crunch texture to the soup! Also, it doesn’t hurt that they’re super easy to make as well! Eat more soups and stay fabulous!

Looking for more great soup dishes? Check out our recipes for Easy Spicy Coconut Curry Lentil Soup.


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Chili Spiced Butternut Soup with Sage Croutons

chili spiced butternut squash soup with sage croutons

Chili flavors blended with silky butternut soup create a warm soup meal everyone will enjoy!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: butternut squash, chili, soup, spaghetti squash, stew
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8
Calories: 195kcal
Cost: $15

Ingredients

Butternut Squash Soup

  • ½ yellow onion diced
  • 1 butternut squash peeled, seeded, & diced
  • 4 cups vegetable stock
  • 2 tsp chili powder
  • 1 tbsp sugar
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 tsp kosher salt
  • ¼ tsp ground coriander
  • ¼ tsp ground nutmeg
  • 1 bay leaf
  • ½ cup sour cream

Pan Fried Sage Croutons

  • leftover crusty bread cut into 1" cubes
  • ¼ cup extra virgin olive oil
  • 5 fresh sage leaves chopped
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

To Make the Soup

  • In a large pot, add diced onion, butternut squash, vegetable stock, chili powder, sugar, cumin, black pepper, salt, coriander, nutmeg, and bay leaf. Bring to a boil and reduce heat to medium low. Simmer, covered, for 45 minutes.
  • After cooking, carefully remove the bay leaf from the pot. With an immersion blender*, blend all of the ingredients in the pot until smooth. Stir sour cream into the soup. Season to taste with additional salt as needed.
  • Set soup aside until the croutons have been prepared.

To Make the Pan-Fried Sage Croutons

  • Heat olive oil in a cast iron skillet over medium heat. When the oil is hot, add the bread cubes, chopped sage, salt, and pepper. Cook, stirring occasionally, for approximately 10 minutes until the bread starts to become toasted on the outside. Serve the croutons on top of the soup. Enjoy!

Notes

A countertop blender can be used in place of an immersion blender.  However, make sure not to fill the blender more than half full before blending.  The hot contents of the soup will expand slightly while blending.

Nutrition

Sodium: 824mg | Calcium: 59mg | Sugar: 4.7g | Fiber: 2.1g | Potassium: 265mg | Cholesterol: 6mg | Calories: 195kcal | Saturated Fat: 4g | Fat: 11g | Protein: 4g | Carbohydrates: 24g | Iron: 2mg