This creamy, comforting green Chile enchilada soup is loaded up with chunks of chicken, white beans, green chiles, and cheese. Taking only 30 minutes from start to finish this recipe is perfect for a quick weeknight dinner for the whole family!
How to shred your own chicken:
After a quick sear with salt and pepper, fill the pan with a small amount of water, just enough to come halfway up the chicken, and bring this to a simmer. Let the chicken cook, or poach, until they reach 165 degrees. Then remove and shred.