You’re about to dive into a bowl of comfort with a kick! This Green Chicken Enchilada Soup combines the heartiness of traditional enchiladas with the ease of a one-pot wonder. Perfect for those nights when you crave something flavorful but fuss-free.
Why This Recipe Works
- Flavor Bomb: The combination of green enchilada sauce, tender chicken, and creamy toppings creates a symphony of flavors that’s hard to resist.
- Meal Prep Friendly: This soup tastes even better the next day, making it a great option for meal prep or leftovers.
- Customizable: Easily adjust the heat level or toppings to suit your taste buds.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds a flavor foundation for your soup.
Step 2: Cook the Chicken
Add the chicken breasts to the pot, pouring in the chicken broth and green enchilada sauce. Bring to a simmer, then cover and cook for 20 minutes, or until the chicken is cooked through. The liquid should barely cover the chicken; add more broth if needed.
Step 3: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. This step ensures every spoonful is packed with tender, flavorful chicken.
Step 4: Add the Remaining Ingredients
Stir in the black beans, corn, cumin, salt, and pepper. Simmer for another 10 minutes to let the flavors meld. The beans and corn add texture and sweetness, balancing the tangy enchilada sauce.
Step 5: Finish with Cream and Cheese
Reduce the heat to low and stir in the heavy cream and shredded cheese until the cheese is melted and the soup is creamy. Garnish with fresh cilantro before serving. This final touch adds a rich, velvety texture that makes the soup irresistible.
Tips and Tricks
For an extra depth of flavor, try roasting the chicken breasts before adding them to the soup. This adds a smoky note that complements the green enchilada sauce beautifully. If you’re short on time, a store-bought rotisserie chicken works wonderfully—just shred and add it during the last 10 minutes of cooking. To make the soup spicier, add a diced jalapeño with the onions or a dash of cayenne pepper with the spices.
Recipe Variations
- Vegetarian Version: Swap the chicken for extra beans and add diced zucchini for a hearty vegetarian alternative.
- Slow Cooker Method: Combine all ingredients except the cream and cheese in a slow cooker. Cook on low for 6 hours, then stir in the cream and cheese before serving.
- Seafood Twist: Replace the chicken with shrimp for a pescatarian version, adding the shrimp in the last 5 minutes of cooking.
Frequently Asked Questions
Can I use red enchilada sauce instead of green?
Absolutely! While green enchilada sauce gives this soup its signature zesty flavor, red enchilada sauce will work in a pinch. The soup will have a deeper, slightly sweeter taste with red sauce.
How can I thicken the soup if it’s too thin?
If your soup is thinner than you’d like, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup. Simmer for a few minutes until thickened. Alternatively, blend a portion of the soup and stir it back in for a creamier texture without added thickeners.
Can I freeze this soup?
Yes, this soup freezes beautifully! Cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little broth or water if needed to adjust the consistency.
Summary
This Green Chicken Enchilada Soup is a vibrant, flavorful dish that’s as easy to make as it is delicious. With its creamy texture, tender chicken, and customizable heat level, it’s sure to become a weeknight favorite.
