Why Make This Recipe
Green Enchilada Chicken Soup is a delicious and comforting dish that warms you from the inside out. It brings together the rich flavors of green enchilada sauce with tender chicken and healthy beans. This soup is perfect for busy weeknights as it comes together quickly and is sure to please the whole family. Plus, it can be easily adjusted to fit your taste preferences.
How to Make Green Enchilada Chicken Soup
Ingredients:
- 1 lb chicken breasts
- 1 can green enchilada sauce
- 4 cups chicken broth
- 1 can diced green chilies
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions:
- In a large pot, combine chicken breasts, green enchilada sauce, chicken broth, diced green chilies, corn, black beans, cumin, garlic powder, salt, and pepper.
- Bring to a boil over medium-high heat, then reduce to low and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and simmer for another 5-10 minutes.
- Serve hot, garnished with chopped cilantro.
How to Serve Green Enchilada Chicken Soup
Serve this soup in bowls, and top it with fresh chopped cilantro. You can also add tortilla chips or avocado slices for extra crunch and flavor. This soup pairs well with a side of warm tortillas or a simple salad, making it a complete meal.
How to Store Green Enchilada Chicken Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, simply thaw and reheat on the stove.
Tips to Make Green Enchilada Chicken Soup
- Use rotisserie chicken for a quicker option. Just skip the cooking step and add shredded chicken directly to the pot.
- Adjust the spice level by adding jalapeños or using a spicier green enchilada sauce.
- For a lighter version, swap heavy cream with coconut milk or a non-dairy alternative.
Variation
You can customize this recipe by adding different vegetables like bell peppers or zucchini. It’s also great with other types of beans, such as pinto beans or kidney beans.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just extend the cooking time until the chicken is fully cooked.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you check that your ingredients, such as the green enchilada sauce and chicken broth, are gluten-free.
Green Enchilada Chicken Soup
Ingredients
Method
- In a large pot, combine chicken breasts, green enchilada sauce, chicken broth, diced green chilies, corn, black beans, cumin, garlic powder, salt, and pepper.
- Bring to a boil over medium-high heat, then reduce to low and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and simmer for another 5-10 minutes.
- Serve hot, garnished with chopped cilantro.