As I stood in my kitchen, the irresistible aroma of spices mingled with the sizzle of sautéing vegetables transported me to a cozy Mexican cantina. This is the magic of my Green Enchilada Chicken Soup—a bowl of comfort that warms both body and soul. Perfect for busy weeknights or chilly evenings, this flavorful recipe can be whipped up in just 45 minutes, making it an absolute lifesaver in your meal rotation. Packed with tender chicken, vibrant veggies, and zesty green enchilada sauce, it’s a family-friendly dish everyone will adore. Plus, it’s versatile enough for clever leftover transformations. So, are you ready to dive into a bowl of warm, cozy goodness?
Why is this soup a must-try?
Quick to Prepare: In just 45 minutes, you can whip up a comforting meal that will delight your family and guests.
Flavor-Packed: The zesty green enchilada sauce combined with spices creates a flavor explosion that will brighten any chilly evening.
Versatile Leftovers: Transform any leftovers into delicious tacos or a filling casserole for another mealtime surprise.
Nutrient-Rich: With tender chicken, veggies, and wholesome beans, each bowl is not only satisfying but nourishing too.
Crowd-Pleaser: Everyone loves a warm bowl of soup! It’s perfect for gatherings, ensuring smiles and empty bowls all around.
Pair it with warm tortilla chips or a crusty bread for a complete meal, and don’t forget to check out my Cheesy Cajun Chicken for your next culinary adventure!
Green Enchilada Chicken Soup Ingredients
• Get ready to savor this delightful dish!
For the Soup Base
- Olive Oil – Essential for sautéing vegetables and enhancing flavor; substitute with avocado oil if desired.
- Onion (1 medium, diced) – Adds a touch of sweetness and depth; shallots can work for a milder profile.
- Garlic (3 cloves, minced) – Infuses the soup with aromatic goodness; feel free to use garlic powder for convenience.
- Bell Pepper (1, diced) – Brings color and sweetness to the mix; any color is great, or swap for poblano for heat.
- Ground Cumin (1 tsp) – Offers a warm, earthy flavor; try coriander as a different option.
- Chili Powder (1 tsp) – Adds a welcome spiciness; adjust to your preferred heat level.
- Smoked Paprika (1 tsp) – Enhances the soup with a smoky finish; optional if you’re in a pinch.
- Chicken Broth (4 cups) – Serves as the delicious base; feel free to use vegetable broth for a vegetarian twist.
For the Protein & Veggies
- Cooked Chicken (2 cups, shredded) – Provides hearty protein; rotisserie chicken is a fantastic shortcut.
- Corn (2 cups, frozen or canned) – Adds sweetness and textural contrast; can be left out for a lower-carb option.
- Green Enchilada Sauce (1 can, 10 oz) – Infuses the soup with its signature green flavor; using homemade sauce adds a fresh touch.
- Black Beans (1 can, 15 oz, rinsed and drained) – Packed with protein and fiber; kidney beans work too, or leave them out for a lighter dish.
For Garnishing
- Fresh Cilantro – Brightens the dish with freshness; optional for those who prefer to skip it.
- Lime Wedges – Brightens the flavors when serving; don’t skip out on this zesty addition!
- Avocado (sliced, optional) – Adds creaminess and enhances the visual appeal of your bowl.
Make this Green Enchilada Chicken Soup a delightful centerpiece in your cozy kitchen gatherings!
Step‑by‑Step Instructions for Green Enchilada Chicken Soup
Step 1: Heat the Oil
In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, signaling it’s ready. This will take about 2 minutes. Once hot, you’ll smell the oil’s rich aroma, inviting you to proceed.
Step 2: Sauté the Vegetables
Add 1 medium diced onion and 1 diced bell pepper to the pot. Sauté for 5 minutes, stirring occasionally until the vegetables are softened and slightly translucent. They should present a vibrant color, adding warmth to your Green Enchilada Chicken Soup.
Step 3: Add Aromatics and Spices
Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Cook for an additional 1-2 minutes, allowing the spices to bloom and create a fragrant aroma that fills your kitchen with warmth.
Step 4: Pour in the Broth
Carefully pour in 4 cups of chicken broth, bringing it to a gentle simmer. You’ll notice tiny bubbles forming around the edges of the pot—this visual cue indicates it’s time to add the remaining ingredients for your comforting soup.
Step 5: Combine Ingredients
Add 2 cups of shredded cooked chicken, 2 cups of corn, 1 can of green enchilada sauce, and 1 can of drained black beans to the simmering broth. Stir well to combine, ensuring the chicken and beans are evenly distributed throughout the soup.
Step 6: Simmer to Perfection
Allow your soup to simmer uncovered for 20 minutes, stirring occasionally. The mixture should become thick and rich, with the flavors melding beautifully. Taste it, and adjust the seasoning with salt and pepper to match your preference for the ultimate Green Enchilada Chicken Soup.
Step 7: Serve Hot
Ladle the soup into warm bowls, garnishing each with fresh cilantro and lime wedges. Optionally, add slices of avocado on top. This finishing touch will enhance the flavors and presentation, ready for your family to dive into a delicious meal.
What to Serve with Green Enchilada Chicken Soup
Serving up a delicious meal is about creating delightful combinations that excite the senses.
- Warm Tortilla Chips: The perfect crunchy companion, these chips add texture and are perfect for dipping into the soup.
- Crusty Bread: A slice of warm, crusty bread provides a hearty base for soaking up the savory broth. It’s perfect for those who enjoy a little something extra with their soup.
- Mexican Street Corn Salad: This refreshing addition, with its creamy, tangy flavors, contrasts beautifully with the spicy soup, balancing each bite.
- Guacamole: Creamy and rich, guacamole invites a delightful smoothness to each spoonful of soup while enhancing the overall flavor experience.
- Cilantro Lime Rice: This zesty side can round out the meal, providing a fragrant and inviting base for the soup’s bold flavors.
- Margaritas: For a festive touch, a light and tangy margarita pairs wonderfully, elevating your cozy night into a delightful dining experience.
- Chocolate Flan: For dessert, the smooth and rich flan offers a sweet ending that contrasts delightfully with the bold spices of the soup.
- Fruit Salsa: A light and refreshing fruit salsa adds a burst of sweetness and brightness, making it a perfect counterbalance to the warmth of the soup.
How to Store and Freeze Green Enchilada Chicken Soup
Fridge: Store the soup in an airtight container for up to 3 days. This ensures the flavors remain vibrant and delicious for your next cozy meal.
Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy, reheat on the stovetop over medium heat, adding a splash of chicken broth or water to reach your desired consistency.
Leftover Transformations: Use any leftover Green Enchilada Chicken Soup as a filling for enchiladas or tacos for a fun meal twist.
Green Enchilada Chicken Soup Variations
Feel free to customize this comforting soup to match your taste preferences and dietary needs!
- Turkey Swap: Replace cooked chicken with shredded turkey for a delicious twist, perfect for post-holiday meals.
- Vegetarian Delight: Use beans as your protein source instead of chicken, making a hearty vegetarian-friendly version without sacrificing flavor.
- Extra Veggie Boost: Stir in diced zucchini or carrots during the sauté process for added nutrients and delightful texture.
- Spicy Kick: For those who love heat, toss in diced jalapeños or other chili varieties to turn up the spice level and tantalize your taste buds.
- Low-Carb Option: Omit the corn and black beans for a lighter, lower-carb soup that still packs plenty of flavors.
- Smoky Flavor: If you love a hint of smokiness, add a few drops of liquid smoke to elevate the flavor profile.
- Creamy Touch: Stir in a dollop of sour cream or Greek yogurt just before serving for a rich and creamy finish.
- Taco Transformation: Use leftovers to fill soft tortillas, creating scrumptious tacos that your family will race to the table for.
Explore endless variations and consider pairing your soup with warm tortilla chips or crusty bread. Give your taste buds a treat, and check out my recipe for Low Carb Chicken that can complement this delicious soup!
Expert Tips for Green Enchilada Chicken Soup
Taste Adjustments: Use fresh herbs or lime juice to brighten the flavors; adjust spiciness by modifying chili powder according to your preference.
Sautéing Secrets: Always heat the oil until shimmering before adding vegetables. This enhances their flavor and helps them cook evenly.
Chicken Choices: Rotisserie chicken is a great shortcut for this Green Enchilada Chicken Soup, saving you time without sacrificing taste.
Texture Boost: For a creamier version, stir in a dollop of Greek yogurt or sour cream right before serving, adding richness to each bowl.
Leftover Magic: Repurpose any leftovers into a tasty filling for tacos or layer in a casserole with tortilla chips for a delightful twist.
Make Ahead Options
These Green Enchilada Chicken Soup preparations are perfect for busy home cooks looking to save time without sacrificing flavor! You can chop the onion, bell pepper, and garlic up to 24 hours in advance, refrigerating in an airtight container to keep them fresh. Additionally, the cooked chicken can be shredded and stored alongside the other veggies. When you’re ready to enjoy your cozy soup, simply sauté the prepped ingredients, add the broth and remaining components, and let it simmer for about 20 minutes. If you have leftovers, they can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. This way, your Green Enchilada Chicken Soup remains just as delicious and comforting as when freshly made!
Green Enchilada Chicken Soup Recipe FAQs
How do I choose ripe ingredients for the soup?
Absolutely! When selecting your vegetables, choose onions that are firm and free of dark spots, which indicate spoilage. For bell peppers, look for ones that are brightly colored and free of wrinkles for the best flavor and texture. The fresher the veggies, the more vibrant your Green Enchilada Chicken Soup will taste!
What’s the best way to store leftovers?
Very simple! Store your soup in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing it—this helps maintain flavor and texture. If you want to save it for longer, transfer it to a freezer-safe container and enjoy it for up to 3 months!
Can I freeze Green Enchilada Chicken Soup? How?
Absolutely! To freeze, let the soup cool completely, then portion it into freezer-safe containers. Label them with the date, and store in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat on the stovetop. Add a splash of chicken broth or water if it’s too thick after thawing.
What if my soup turns out too salty?
No worries! If your soup is saltier than you’d like, you can balance it out by adding a cup of water or low-sodium chicken broth while it simmers. Additionally, try adding a bit of fresh lime juice to brighten up the flavors without adding more salt. Taste as you go to find that perfect balance!
Are there any dietary considerations or allergies I should be aware of?
Definitely! This recipe contains chicken and beans, which may not be suitable for vegetarians or vegans. For those who are gluten-sensitive, ensure the green enchilada sauce is gluten-free. Additionally, for a nut-free option, check ingredient labels, as some brands may add nuts or nut-derived products. Always feel free to adjust based on your dietary preferences!
Delicious Green Enchilada Chicken Soup for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 2 minutes.
- Add 1 medium diced onion and 1 diced bell pepper. Sauté for 5 minutes until softened and slightly translucent.
- Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Cook for an additional 1-2 minutes.
- Pour in 4 cups of chicken broth and bring to a gentle simmer.
- Add 2 cups of shredded cooked chicken, 2 cups of corn, 1 can of green enchilada sauce, and 1 can of drained black beans to the pot. Stir well.
- Allow to simmer uncovered for 20 minutes, stirring occasionally.
- Ladle the soup into warm bowls, garnishing with fresh cilantro and lime wedges.
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