There’s nothing quite like a warm bowl of green enchiladas chicken soup to wrap you in a cozy hug on a chilly day! This soup is a delightful twist on the classic enchiladas, packed with vibrant flavors from the green enchilada sauce, tender shredded chicken, and a medley of hearty ingredients. I love making this dish when I need something quick yet satisfying; it comes together in just 45 minutes! Plus, it’s loaded with protein and fiber, making it as healthy as it is delicious. Trust me, once you try it, you’ll want to keep this recipe in your rotation for those busy weeknights or whenever you crave a little comfort in a bowl!
Ingredients for Green Enchiladas Chicken Soup
Gather these simple ingredients to whip up a bowl of delicious green enchiladas chicken soup!
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Make sure your chicken is cooked and shredded ahead of time—using rotisserie chicken can save you some effort! Don’t worry if you’re not a fan of spice; you can easily adjust the cumin and chili powder to suit your taste. Happy cooking!
How to Prepare Green Enchiladas Chicken Soup
Let’s dive into the heart of this recipe! Making green enchiladas chicken soup is a breeze, and I promise it’ll fill your kitchen with mouthwatering aromas you won’t forget.
Step 1: Sauté the Vegetables
Start by heating a splash of oil in a large pot over medium heat. Toss in the diced onion and minced garlic, and sauté them for about 3-5 minutes until they’re softened and fragrant. You want them to be just golden, not browned, so keep an eye on them!
Step 2: Combine Ingredients
Now, it’s time to bring everything together! Add the cooked shredded chicken, chicken broth, green enchilada sauce, rinsed black beans, corn, cumin, chili powder, and a sprinkle of salt and pepper to the pot. Give it a good stir to mix everything nicely. This is where the magic starts to happen!
Step 3: Simmer the Soup
Bring your pot to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This simmering stage is crucial for allowing all those flavors to meld together beautifully. Keep it covered and stir occasionally, letting the aromas waft through your home!
Step 4: Add Cheese and Serve
Once the soup has simmered, stir in half of the shredded cheese until it melts into the soup, adding that creamy goodness we all crave. Serve it hot, garnished with the remaining cheese and a sprinkle of fresh cilantro. Wow, doesn’t it look inviting? Enjoy every comforting spoonful!
Why You’ll Love This Recipe
- Quick and easy preparation in just 45 minutes
- Rich, comforting flavors that warm your soul
- Packed with protein and fiber for a healthy meal
- Flexible recipe—adjust spices and add your favorite veggies
- Perfect for meal prep or a cozy family dinner
This green enchiladas chicken soup truly checks all the boxes for a satisfying and nourishing dish that you’ll want to make again and again!
Tips for Success
To make your green enchiladas chicken soup a total winner, here are my favorite tips! First off, using rotisserie chicken is a game changer—it saves time and adds amazing flavor. If you like a little kick, feel free to amp up the cumin and chili powder; just add a pinch at a time to avoid overwhelming the soup. And don’t shy away from adding extra veggies—zucchini or bell peppers can add a nice crunch and color! Lastly, for a thicker soup, let it simmer a bit longer, or toss in a handful of tortilla chips before serving for that perfect texture. You got this!
Nutritional Information for Green Enchiladas Chicken Soup
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. A typical serving of this green enchiladas chicken soup contains about 350 calories, 12g of fat, 25g of protein, and 45g of carbohydrates. It’s a hearty option that’s also packed with fiber—around 10g per bowl! Enjoy this deliciously nutritious dish as part of your balanced meals!
FAQ About Green Enchiladas Chicken Soup
I know you might have some questions, so let’s tackle a few common ones about this delicious green enchiladas chicken soup!
Can I use other types of beans?
Absolutely! While black beans add a nice flavor, you can swap them for pinto beans or even kidney beans if you prefer. Just make sure to rinse them first!
What if I don’t have green enchilada sauce?
No problem! You can substitute it with salsa verde or even a homemade green sauce if you’re feeling adventurous. It’ll still be tasty!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Just make sure it’s cooled before sealing it up!
Can I freeze this soup?
Yes! This soup freezes wonderfully. Portion it out in freezer-safe containers, and it’ll be good for up to 2 months. Just thaw in the fridge overnight before reheating.
Are there any variations I can try?
Definitely! Feel free to add in veggies like spinach or diced bell peppers for extra nutrition. You can also top it with avocado or sour cream for a creamy finish. Enjoy making it your own!
Storage & Reheating Instructions
Storing your green enchiladas chicken soup is super simple! Just let the soup cool down to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for about 3-4 days, so you can enjoy those tasty leftovers. If you want to save it for later, this soup freezes beautifully! Portion it into freezer-safe containers, and it’ll last for up to 2 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge.
For reheating, you can warm it up on the stovetop over medium heat, stirring occasionally until it’s heated through. If you’re in a hurry, the microwave works too—just be sure to cover it to avoid splatters! Enjoy your cozy soup all over again!
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Green Enchiladas Chicken Soup: 4 Reasons to Love It
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting green enchiladas chicken soup loaded with flavor.
Ingredients
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can green enchilada sauce (10 oz)
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until softened.
- Add cooked chicken, broth, green enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in half of the cheese until melted.
- Serve hot, garnished with cilantro and remaining cheese.
Notes
- Adjust spices to your taste.
- Use rotisserie chicken for convenience.
- Can be made ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: green enchiladas chicken soup
