A warm, zesty, and comforting soup loaded with shredded chicken, beans, and bold enchilada flavors—perfect for any cozy meal!
Ingredients:
✅ For the Soup:
- 2 cups cooked chicken, shredded
- 1 can (15 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder (optional, for extra heat)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend, optional)
✅ For Garnish & Serving:
- Chopped fresh cilantro
- Lime wedges
- Sour cream or Greek yogurt (optional)
- Diced avocado (optional)
- Crushed tortilla chips (for crunch)
Instructions:
1️⃣ Sauté the Aromatics
- In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
- Add chopped onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until fragrant and softened.
2️⃣ Add the Main Ingredients
- Pour in green enchilada sauce, chicken broth, shredded chicken, black beans, and corn.
- Stir in cumin, chili powder (if using), salt, and pepper.
3️⃣ Simmer the Soup
- Bring the soup to a gentle simmer over medium-low heat.
- Let it cook for 15-20 minutes, stirring occasionally to blend the flavors.
4️⃣ Add Cheese (Optional)
- If using cheese, stir in 1 cup shredded cheese until melted and well incorporated.
5️⃣ Serve & Garnish
- Ladle the soup into bowls and top with fresh cilantro, a squeeze of lime, and any desired toppings like avocado, sour cream, or tortilla chips.
Pro Tips & Variations:
Spicy Kick? Add a diced jalapeño or a pinch of cayenne pepper.
Vegetarian Option? Swap chicken for an extra can of black beans or white beans.
Creamier Soup? Stir in ½ cup heavy cream or cream cheese at the end.
Enjoy your zesty Green Chicken Enchilada Soup with warm tortillas or cornbread!