Description
This Green Chicken Enchilada Soup is a delicious and comforting dish with all the savory flavors of a chicken enchilada in a hearty, warm soup form. With tender chicken, creamy broth, a kick of heat from green enchilada sauce, and a few simple ingredients, it’s a perfect meal for any night of the week! Serve with your favorite toppings like cheese, sour cream, and tortilla chips for a satisfying meal.
Ingredients
- Chicken Breast: 2 large boneless, skinless chicken breasts (or thighs for more flavor)
- Olive Oil: 1 tablespoon (for sautéing)
- Onion: 1 medium onion, diced
- Garlic: 3 cloves garlic, minced
- Green Enchilada Sauce: 1 can (about 10 oz)
- Chicken Broth: 4 cups (low sodium preferred)
- Canned Green Chilies: 1 can (4 oz), diced
- Corn: 1 cup frozen or canned corn kernels (optional)
- Black Beans: 1 can (15 oz), drained and rinsed (optional)
- Ground Cumin: 1 teaspoon
- Chili Powder: 1 teaspoon
- Dried Oregano: 1/2 teaspoon
- Salt and Pepper: To taste
- Lime Juice: 2 tablespoons (for brightness)
- Heavy Cream: 1/2 cup (for creaminess, optional)
- Shredded Cheese: 1/2 cup (Mexican blend, for topping)
- Tortilla Chips: Crushed, for garnish
- Cilantro: Fresh, chopped (for garnish)
- Sour Cream: For garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add to the pot and cook for 6-7 minutes per side, or until the chicken is browned and cooked through. Remove from the pot and shred the chicken using two forks. Set aside.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Sauces: Pour in the chicken broth, green enchilada sauce, and diced green chilies. Stir to combine. Add the cumin, chili powder, oregano, and salt and pepper to taste. Bring to a simmer over medium heat.
- Add Chicken and Optional Ingredients: Add the shredded chicken back to the pot along with the corn and black beans (if using). Stir well to combine and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- Add Cream and Lime Juice: If you’re using heavy cream, stir it into the soup for added richness and creaminess. Finish with lime juice to add a bit of brightness and balance the flavors.
- Serve: Ladle the soup into bowls and top with shredded cheese, cilantro, a dollop of sour cream, and crushed tortilla chips for some crunch.
Notes
- You can use rotisserie chicken for a shortcut and save time on cooking the chicken.
- To make it spicier, add a diced jalapeño or a dash of hot sauce.
- For a lighter version, skip the heavy cream or use a non-dairy alternative.
- The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Mexican-inspired
- Method: Stovetop
- Cuisine: Mexican