If you're a home cook, a soup lover, or someone looking for a healthy meal option, this Green Chicken Enchilada Soup is perfect for you! Bursting with flavors and nutrients, it's an easy-to-make dish that warms the soul and satisfies the palate. Plus, it's a fantastic way to enjoy the comforting essence of enchiladas in a bowl.

green chicken enchilada soup

Ingredients List

To make this flavorful soup, you'll need the following ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 4 cups chicken broth
  • 2 cups green enchilada sauce
  • 1 can (15 ounces) white beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 2 cups fresh spinach, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime

Preparation Steps

  1. Sauté the Aromatics:
  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

  1. Cook the Chicken:
  • Add the diced chicken breasts to the pot.
  • Cook until the chicken is no longer pink, stirring occasionally, about 6-8 minutes.

  1. Add the Liquids and Spices:
  • Pour in the chicken broth and green enchilada sauce.
  • Stir in the ground cumin, chili powder, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
  1. Incorporate the Vegetables:
  • Add the white beans, corn kernels, and chopped spinach.
  • Simmer for an additional 10 minutes, allowing the flavors to meld together.

  1. Finish with Fresh Ingredients:
  • Stir in the chopped cilantro and lime juice just before serving to add a burst of freshness.

Serving Suggestions

Garnish your Green Chicken Enchilada Soup with:

  • A dollop of sour cream or Greek yogurt
  • Shredded cheese (cheddar or Monterey Jack works great)
  • Sliced avocado
  • Tortilla strips or crushed tortilla chips
  • Extra chopped cilantro

Serve with a side of warm, crusty bread or cornbread to complete the meal.

Storage and Reheating Tips

  • Storage:
  • Allow the soup to cool completely.
  • Store in an airtight container in the refrigerator for up to 4 days.

  • Reheating:
  • Reheat individual portions in the microwave or the entire batch on the stovetop over medium heat.
  • Add a splash of chicken broth if the soup has thickened too much during storage.

Final Tips

  • Customize the Heat:
  • If you like your soup spicier, add a chopped jalapeño or a pinch of cayenne pepper during the sautéing phase.

  • Make It Creamy:
  • For a creamier version, stir in half a cup of heavy cream or coconut milk after adding the vegetables.

  • Pre-Cooked Chicken:
  • If you're short on time, use pre-cooked rotisserie chicken. Just add it in step 3 after the soup has reached a simmer.

Enjoy crafting this hearty and nutritious Green Chicken Enchilada Soup, and don't forget to share your creations with our community! Happy cooking!

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