Heat the oil in a Dutch oven until it shimmers. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add the cumin and coriander and continue to cook for 2 more minutes.
Add the chiles, beans, enchilada sauce, chicken, and stock and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
Serve with your favorite toppings.
Notes
1. Like most soups, green chili chicken soup is even better on the day after it is made. If you have time, make it a day or two ahead.2, Leftovers can be stored in the fridge for up to 3 days. 3. Green Chili Chicken Soup also freezes well. Make a double batch and then freeze it in 1-quart freezer bags. It will keep well in the freezer for up to 6 months. Pop it into a saucepan or the microwave for a quick meal on a busy weeknight.4. Use a good quality chicken broth for the soup. If you're going with store-bought, I like the Swanson's brand or Better Than Bouillon Chicken Base. Or you can make your own, like my Instant Pot Chicken Stock.