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–+ servings
Green Enchilada Chicken Soup

Delicious Green Enchilada Chicken Soup for Cozy Nights

Enjoy a comforting bowl of Green Enchilada Chicken Soup in just 45 minutes, perfect for chilly evenings and busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil if desired.
  • 1 medium Onion, diced Shallots can work for a milder profile.
  • 3 cloves Garlic, minced Feel free to use garlic powder for convenience.
  • 1 whole Bell Pepper, diced Any color is great, or swap for poblano for heat.
  • 1 teaspoon Ground Cumin Try coriander as a different option.
  • 1 teaspoon Chili Powder Adjust to your preferred heat level.
  • 1 teaspoon Smoked Paprika Optional if you’re in a pinch.
  • 4 cups Chicken Broth Feel free to use vegetable broth for a vegetarian twist.
For the Protein & Veggies
  • 2 cups Cooked Chicken, shredded Rotisserie chicken is a fantastic shortcut.
  • 2 cups Corn Can be frozen or canned; can be left out for a lower-carb option.
  • 1 can (10 oz) Green Enchilada Sauce Using homemade sauce adds a fresh touch.
  • 1 can (15 oz) Black Beans, rinsed and drained Kidney beans work too, or leave them out for a lighter dish.
For Garnishing
  • Fresh Cilantro Optional for those who prefer to skip it.
  • Lime Wedges Don't skip out on this zesty addition!
  • Avocado, sliced Optional; adds creaminess and enhances the visual appeal.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 2 minutes.
  2. Add 1 medium diced onion and 1 diced bell pepper. Sauté for 5 minutes until softened and slightly translucent.
  3. 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.
  4. Pour in 4 cups of chicken broth and bring to a gentle simmer.
  5. 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.
  6. Allow to simmer uncovered for 20 minutes, stirring occasionally.
  7. Ladle the soup into warm bowls, garnishing with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 25IUVitamin C: 35mgCalcium: 10mgIron: 15mg

Notes

Use fresh herbs or lime juice to enhance flavors and adjust the spiciness as needed. Rotisserie chicken saves time without sacrificing taste. Leftovers can be transformed into tacos or casseroles.

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