Amazing Green Enchilada Chicken Soup

There’s just something about a warm bowl of soup that makes everything feel right in the world, you know? Especially when the weather gets a little cooler or you just need a hug in a bowl. And let me tell you, my Green Enchilada Chicken Soup is exactly that – a super comforting, incredibly flavorful meal that comes together faster than you’d believe! It’s got this amazing zesty kick from the green chilies and enchilada sauce that just sings. I remember making this for the first time on a busy Tuesday night, and my family absolutely gobbled it up. It’s become a staple because it’s just so easy but tastes like you spent hours on it.

Why You’ll Love This Green Enchilada Chicken Soup

Seriously, this soup is a winner for so many reasons! Here’s why it’ll become your new fave:

• Super Easy to Make: We’re talking minimal chopping and mostly hands-off simmering – perfect for busy evenings!
• Packed with Flavor: That zesty green enchilada sauce, the savory chicken, and a hint of spice? Pure comfort in a bowl!
• Versatile Toppings: Load it up with your favorite cheese, a dollop of sour cream, fresh cilantro, or creamy avocado. It’s like a fiesta for your taste buds!
• Weeknight Friendly: It comes together in under an hour, making it a go-to for a satisfying meal without the fuss.
• Freezes Beautifully: Make a big batch and freeze leftovers for a quick and tasty meal any time.

Ingredients for Your Green Enchilada Chicken Soup

Alright, for this amazing Green Enchilada Chicken Soup, you’ll want to grab these goodies. Trust me, the ingredient list is pretty straightforward, making it super accessible for a weeknight dinner!

Here’s what you’ll need:

• Olive Oil: Just a tablespoon to get things started.
• Boneless, Skinless Chicken Breasts: About a pound of them. This is our hearty, protein-packed star!
• Onion: One medium one, chopped up.
• Garlic: Two little cloves, minced, for that essential aromatic punch.
• Diced Green Chilies: A small 4-ounce can is perfect.
• Diced Tomatoes: One big 28-ounce can, don’t drain ’em – we want all that juice!
• Black Beans: A 15-ounce can, rinsed and drained really well.
• Enchilada Sauce: One 10-ounce can. This is where the magic really happens!
• Chicken Broth: Four cups to give our soup that lovely soup base.
• Spices: A teaspoon of cumin and half a teaspoon of chili powder, plus salt and pepper to taste.

And for those little extras that make it even better:

• Optional Toppings: Think shredded cheese, a dollop of sour cream, fresh cilantro, or some creamy avocado. So good!

How to Prepare Your Delicious Green Enchilada Chicken Soup

Okay, let’s get this amazing soup simmering! It’s pretty straightforward, and honestly, the hardest part is waiting for it to cook because it smells SO good. We’re going to build layers of flavor, starting with that chicken. Think of this as your roadmap to pure comfort in a bowl. If you’ve made soups before, it’s similar to other hearty bowls, but with that special green enchilada magic! You can check out other comforting soups like this anti-inflammatory chicken soup or even a thai coconut chicken soup for inspiration, but this one has a Mexican flair all its own!

Searing the Chicken for Green Enchilada Chicken Soup

First things first, grab your biggest pot or Dutch oven and get it over medium-high heat. Pop in that tablespoon of olive oil. Once it’s shimmery, it’s time for the chicken breasts! Brown them just a bit on each side. This isn’t about cooking them all the way through, just getting a nice color and locking in some yummy flavor. Then, scoop them out and set them aside for a minute.

Building the Flavor Base for Your Green Enchilada Chicken Soup

Now, in the same pot with all those tasty chicken bits, toss in your chopped onion. Let it cook and soften up – give it about 5 minutes. Then, add in your minced garlic. Oh, you’ll smell it right away! Cook that for just another minute until it’s super fragrant. This is what makes the whole kitchen smell amazing!

Simmering the Green Enchilada Chicken Soup to Perfection

Time to bring it all together! Stir in the diced green chilies, those diced tomatoes (undrained, remember!), the rinsed black beans, that can of enchilada sauce, and the chicken broth. Sprinkle in the cumin and chili powder. Give it a good stir, then bring it all up to a nice simmer. Now, carefully put those browned chicken breasts back into the pot. Turn the heat down to low, pop a lid on it, and let it just gently simmer away for at least 20 more minutes. You want to make sure that chicken is cooked through and super tender.

Shredding and Finishing Your Green Enchilada Chicken Soup

Once the chicken is cooked through and tender, carefully take the chicken breasts out of the pot. Place them on a plate or cutting board and grab two forks. Shred that chicken into bite-sized pieces – it’s super easy when it’s hot! Then, add the shredded chicken right back into the pot. Give everything a good stir to combine. Finally, taste it and add salt and pepper until it’s just perfect for you.

Tips for Making the Best Green Enchilada Chicken Soup

You know, getting this Green Enchilada Chicken Soup just right is super easy, but a few little tricks can make it even better! If you’re looking for a shortcut, honestly, using a rotisserie chicken is a lifesaver – just shred it and toss it in during the last 10 minutes of simmering. For spice lovers, and you know I love a little kick, add a pinch of cayenne pepper or even a chopped jalapeño right when you’re sautéing the onions. It really amps up the flavor! This soup is also fantastic with others, like my creamy chicken parmesan soup, but this one’s got that unique enchilada charm.

Serving and Topping Your Green Enchilada Chicken Soup

Now for the best part – dressing up your amazing Green Enchilada Chicken Soup! This is where you can really make it your own. Pile on some shredded cheddar or Monterey Jack cheese – let it melt into that warm broth! A dollop of sour cream or some Greek yogurt is awesome for a cool, creamy contrast. Fresh cilantro gives it a bright, herby finish, and some sliced avocado makes it extra luxurious. It’s also fantastic served with a side of warm cornbread or some crunchy tortilla chips for dipping. Think of it like your own little make-your-own-fiesta bar! For other great light meals you can check out these ground beef lettuce wraps or some delicious thai peanut chicken wraps!

Storage and Reheating Instructions for Leftover Green Enchilada Chicken Soup

Got leftovers of this amazing Green Enchilada Chicken Soup? Lucky you! It stores like a dream. Just pop it into an airtight container once it’s cooled down a bit and pop it in the fridge. It’s usually good for about 3 to 4 days. Freezing is also an option – it holds up really well for a couple of months! When you’re ready to reheat, just gently warm it on the stovetop over medium-low heat, stirring occasionally, until it’s heated all the way through. Sometimes a splash of extra broth or water helps loosen it up a bit after it’s been chilling.

Frequently Asked Questions about Green Enchilada Chicken Soup

Got questions about this yummy Green Enchilada Chicken Soup? I’ve got answers!

Can I make this soup vegetarian?

Oh, absolutely! If you want a vegetarian version, just skip the chicken and use vegetable broth instead of chicken broth. You could also add extra beans, corn, or even some finely diced sweet potato for a heartier texture. It’ll still be packed with all that great enchilada flavor!

Can I use different types of chicken?

You sure can! While boneless, skinless chicken breasts are what I usually grab, you could totally use chicken thighs for an even richer flavor. Or, like I mentioned, grab a pre-cooked rotisserie chicken from the store – it’s a total time-saver! Just shred it and toss it in during the last 10-15 minutes of simmering until it’s nice and hot.

How can I make this soup spicier?

If you love a little heat, this soup is super easy to adjust! For a mild kick, I sometimes add a pinch of cayenne pepper along with the cumin and chili powder. If you want it even spicier, try adding a chopped jalapeño along with the onions and garlic, or even a dash of your favorite hot sauce right at the end. It’s all about finding your perfect spice level!

What other herbs or spices can I add?

Besides the cumin and chili powder, a little pinch of dried oregano really adds a nice touch, giving it that authentic Mexican flavor. Some people even like a tiny bit of smoked paprika for a deeper, smokier taste. It’s fun to experiment! If you enjoyed this soup, you might also like my creamy chicken ramen – it’s another cozy favorite!

Nutritional Information (Estimated)

Just a heads-up, like any home-cooked dish, the exact nutritional values for this Green Enchilada Chicken Soup can wiggle around a bit depending on the brands you use and how big your servings are. But, as a general idea, a serving (about 1.5 cups) usually comes in around 350 calories, with about 10g of fat, 35g of protein, and 30g of carbohydrates. Don’t forget that good-for-you fiber, too!

Share Your Green Enchilada Chicken Soup Creation!

I genuinely hope you love making and eating this Green Enchilada Chicken Soup as much as I do! If you whip up a batch, please, please tell me all about it in the comments below! Any tweaks you made, how the family liked it, or even if you just want to say hi – I’d love to hear from you! You can also tag me on social media with your amazing soup creations. It truly makes my day to see your kitchen creations! If you want to know more about me and my kitchen adventures, check out my about me page. Happy cooking!

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