Green Enchilada Chicken Soup is a comforting and flavorful dish that’s packed with zesty green enchilada sauce, tender chicken, and lots of tasty ingredients. It’s like a cozy, spicy version of your favorite chicken enchiladas in soup form! Here’s a simple recipe to make it:
Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 can (10 oz) green enchilada sauce (or homemade if you prefer)
- 4 cups chicken broth
- 1 can (15 oz) diced green chilies
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1 cup frozen corn (optional, for added sweetness and texture)
- 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Juice of 1 lime
- Tortilla strips, shredded cheese, sour cream, and avocado (for garnish)
Instructions:
- Cook the Chicken:
- In a large pot or Dutch oven, heat a little oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until browned. (Alternatively, you can cook the chicken in a slow cooker with a little broth for 4 hours on low, then shred.)
- Once cooked, remove the chicken and shred it using two forks. Set aside.
- Sauté the Veggies:
- In the same pot, add a bit more oil if needed. Sauté the chopped onion for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices:
- Pour in the chicken broth, green enchilada sauce, diced green chilies, cumin, chili powder, and oregano. Stir to combine. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
- Add Chicken and Corn:
- Add the shredded chicken back into the pot along with the corn (if using). Simmer for another 5 minutes to heat everything through.
- Finish the Soup:
- Stir in the heavy cream or half-and-half (if using) for a creamy texture. Adjust the seasoning with salt and pepper to taste. Add lime juice for a fresh, zesty flavor.
- Serve:
- Ladle the soup into bowls and top with tortilla strips, shredded cheese, a dollop of sour cream, sliced avocado, and chopped cilantro.
Tips:
- If you want extra heat, you can add a diced jalapeño or some hot sauce to the soup.
- For a more robust flavor, you can use homemade green enchilada sauce or roast your own green chilies.
- You can make this soup ahead of time and store it in the fridge for a few days or freeze it for later.
This Green Enchilada Chicken Soup is a hearty, flavorful meal that’s perfect for a cozy dinner. The combination of the green enchilada sauce and chicken makes it irresistibly good! Enjoy!
