Green Chicken Enchilada Soup

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!

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