Green Enchilada Chicken Soup
Cozy Up with Green Chicken Enchilada Soup – A Flavorful Fiesta in a Bowl!
Craving a comforting and flavorful meal that’s also surprisingly easy to make? Look no further than our Green Chicken Enchilada Soup! This vibrant soup captures all the deliciousness of chicken enchiladas, but in a warm, satisfying, and spoon-friendly format. It’s perfect for a chilly evening, a quick weeknight dinner, or even a comforting lunch.
We love this soup because it’s packed with flavor, incredibly versatile, and comes together in under an hour. The green enchilada sauce gives it a beautiful color and a delightful tang, while the chicken, black beans, and corn create a hearty and filling base. It’s a family favorite that’s sure to become one of yours too!
What makes this soup special?
- Flavorful Base: The combination of cumin, chili powder, and green enchilada sauce creates a complex and delicious flavor profile.
- Hearty & Filling: Chicken, black beans, and corn provide a substantial and satisfying meal.
- Quick & Easy: Minimal prep time and a simple cooking process make this soup perfect for busy weeknights.
- Versatile: Customize it with your favorite toppings and adjust the spice level to your liking.
Tips for the Best Green Chicken Enchilada Soup:
- Shredded Chicken Shortcut: Use a rotisserie chicken to save time! Just shred the meat and add it to the soup.
- Spice it Up: Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
- Creamy Texture: For a richer soup, stir in a dollop of sour cream or a splash of heavy cream at the end.
- Make it Vegetarian: Substitute the chicken with sweet potatoes or butternut squash for a delicious vegetarian option.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: What are some good toppings for this soup?
A: Sour cream, cilantro, avocado, shredded cheese, and a squeeze of lime juice are all excellent choices!
Q: Is this soup spicy?
A: The spice level depends on the green enchilada sauce you use. Choose a mild, medium, or hot sauce to suit your preference. You can also adjust the heat by adding cayenne pepper or jalapeños.
Get ready to enjoy a bowl of pure comfort! This Green Chicken Enchilada Soup is a guaranteed crowd-pleaser that will warm you from the inside out.
Green Chicken Enchilada Soup
Ingredients
- 1.5 lbs chicken breast
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can green enchilada sauce 10 oz
- 1 can black beans rinsed and drained
- 1 can corn drained
- 1/2 cup sour cream for garnish
- 1/4 cup cilantro chopped, for garnish
Instructions
- Place chicken in a large pot and cover with water. Bring to a boil and cook until chicken is cooked through, about 15-20 minutes. Shred the chicken and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and chili powder and cook for 1 minute more.
- Add chicken broth and enchilada sauce to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shredded chicken, black beans, and corn to the pot. Simmer for another 5 minutes.
- Serve hot, garnished with sour cream and cilantro.
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