Picture yourself ladling a steaming bowl of Green Enchilada Chicken Soup, with its vibrant aroma of spices and lime wafting through the air.
This comforting and easy-to-make dish is perfect for those cozy nights when you crave something indulgent yet simple.
Watch as the tender chicken, zesty enchilada sauce, and wholesome beans transform into a delightful meal simmering gently on the stove.
Let’s bring this delicious soup to life and savor every spoonful.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound chicken breast, cooked and shredded
- 2 cups chicken broth
- 1 cup green enchilada sauce
- 1 cup corn kernels, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1/2 cup shredded cheese, optional for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Green Enchilada Chicken Soup, follow the timeline below.
This timeline accounts for the preparation, cooking, resting, and reading activities:
- Preparation (20 minutes)
- Read through the entire recipe (5 minutes): Familiarize yourself with the ingredients, equipment, and steps.
- Gather Ingredients and Equipment (5 minutes): Collect all the necessary ingredients and equipment mentioned in the recipe.
- Prep Ingredients (10 minutes):
- Dice the onion.
- Mince the garlic.
- Shred the cooked chicken breast if not already prepared.
- Chop the cilantro.
- Cut the lime into wedges.
- Cooking (30 minutes)
- Start Cooking (0 minutes)
- Heat olive oil in a large pot over medium heat.
- Sauté Aromatics (5 minutes)
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Combine Ingredients (5 minutes)
- Stir in shredded chicken, chicken broth, and green enchilada sauce.
- Add Remaining Ingredients (5 minutes)
- Add corn, black beans, cumin, chili powder, salt, and black pepper.
- Simmer (15 minutes)
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Resting and Serving (10 minutes)
- Rest the Soup (10 minutes)
- Remove the soup from heat and let it rest.
- Serving Preparation
- Stir in fresh cilantro.
- Prepare garnishes: sour cream, shredded cheese, and lime wedges.
- Serve
- Serve the Soup Hot (5 minutes)
- Ladle the soup into bowls and garnish with a dollop of sour cream, shredded cheese, and lime wedges.
The timeline allows for a seamless flow from preparation to serving, ensuring that you efficiently manage your time while making the Green Enchilada Chicken Soup.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, sautéing until the onion is translucent.
Stir in the cooked and shredded chicken breast.
Pour in the chicken broth and green enchilada sauce, stirring to combine.
Add the corn, black beans, cumin, chili powder, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Remove the soup from heat and let it rest for 10 minutes.
Stir in the fresh cilantro before serving.
Serve the soup hot with lime wedges, a dollop of sour cream, and shredded cheese if desired.
Serving Tips
- Tortilla Chips: Serve alongside the soup for a delightful crunch and added texture.
- Avocado Slices: Add creaminess and a rich flavor to complement the spiciness of the soup.
- Crusty Bread: Use to soak up the savory broth, enhancing the overall dining experience.
- Jalapeño Slices: For those who enjoy extra heat, these provide a spicy kick.
- Mexican Rice: Serve on the side to make the meal more filling and satisfying.
Storage
To store Green Enchilada Chicken Soup, transfer it to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stove or microwave, stirring occasionally for even heating.
Freezing
To freeze Green Enchilada Chicken Soup, let it cool completely.
Transfer to airtight containers and leave space for expansion.
Label with date and freeze for up to three months.
Reheating
To reheat Green Enchilada Chicken Soup, warm it slowly on the stove over medium heat.
Stir occasionally.
Alternatively, use a microwave, heating in short intervals.
Stir in between.
Final Thoughts
Green Enchilada Chicken Soup is a delicious and comforting dish that brings together the vibrant flavors of Mexican cuisine.
This recipe is perfect for those busy weeknights or when you’re craving something warm and satisfying.
The combination of green enchilada sauce, chicken, and spices creates a rich and flavorful broth that’s sure to please your taste buds.
Feel free to customize the recipe by adding more vegetables or adjusting the spices to suit your preference.
Using a rotisserie chicken can save you time without compromising on taste.
Plus, this soup can be stored in the refrigerator for up to 3 days, making it a convenient meal option.
Enjoy this flavorful soup with your favorite toppings and savor the delightful blend of ingredients.
Frequently Asked Questions
Can I Use a Different Type of Protein Instead of Chicken?
You can absolutely swap out the chicken for another protein. Consider using turkey for a lean option, or even shrimp for a seafood twist. Adjust cooking times to guarantee everything melds into a savory, hearty dish.
What Can I Substitute for Cilantro if I Don’t Like It?
If you’re not a cilantro fan, swap it with fresh parsley or basil. Both herbs offer vibrant aromas and flavors. Parsley adds a mild, earthy note, while basil infuses a sweet, peppery twist, enhancing your dish.
How Can I Make This Soup Spicier?
To spice up your soup, toss in sliced jalapeños or a dash of cayenne pepper. You can also use hot sauce or chipotle peppers in adobo for a smoky heat that’ll tantalize your taste buds.
Is This Soup Gluten-Free?
You’ll find this soup naturally gluten-free if you confirm your ingredients, like chicken broth and enchilada sauce, are certified gluten-free. Immerse yourself in a bowl of hearty flavors, knowing you’re savoring a safe, delicious meal.
Can I Use Fresh Corn Instead of Canned or Frozen?
Absolutely, you can use fresh corn in your recipe. Just shave the kernels off the cob and toss them into the pot. They’ll add a delightful crunch and sweetness, elevating the soup’s flavor profile beautifully.
Green Enchilada Chicken Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, diced
- 2 clove garlic, minced
- 1 pound chicken breast, cooked and shredded
- 2 cup chicken broth
- 1 cup green enchilada sauce
- 1 cup corn kernels, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1/2 cup shredded cheese optional for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the cooked and shredded chicken breast.
- Pour in the chicken broth and green enchilada sauce, stirring to combine.
- Add the corn, black beans, cumin, chili powder, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove the soup from heat and let it rest for 10 minutes.
- Stir in the fresh cilantro before serving.
- Serve the soup hot with lime wedges, a dollop of sour cream, and shredded cheese if desired.
Notes
