Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
4 ounces diced green chiles, 29 ounces white beans, 15 ounces green enchilada sauce, 3 cups cooked shredded chicken, 4 cups low-sodium chicken broth
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.
Cilantro, shredded cheese, avocado, sour cream, lime, and pickled red onions
Notes
Pan: Make this soup in a heavy bottomed pan or Dutch oven. It will distribute the heat more evenly and the bottom is less likely to scorch.
Beans: Drain and rinse your beans well before adding them to the pot. This will help to get rid of extra salt or any metallic taste.
Storage:Store green chile chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Let it cool fully to room temp before storing.