Description
This Green Chicken Enchilada Soup is a comforting and flavorful dish featuring shredded chicken simmered in a zesty green enchilada sauce broth with spices, black beans, corn, and a touch of cream. Topped with cheese, cilantro, and crunchy tortilla chips, it’s perfect for a family dinner or casual gathering.
Ingredients
Scale
Protein
- 2 large boneless, skinless chicken breasts (or thighs for more flavor)
Produce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- Fresh cilantro, chopped (for garnish)
Canned and Packaged Goods
- 1 can (about 10 oz) green enchilada sauce
- 4 cups chicken broth (low sodium preferred)
- 1 can (4 oz) diced green chilies
- 1 cup frozen or canned corn kernels (optional)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- Crushed tortilla chips (for garnish)
- Sour cream (for garnish, optional)
Dairy
- 1/2 cup heavy cream (optional)
- 1/2 cup shredded Mexican blend cheese (for topping)
Pantry/Spices
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 6-7 minutes per side, until browned and cooked through. Remove from the pot and shred the chicken using two forks. Set aside.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Sauces: Pour in the chicken broth, green enchilada sauce, and diced green chilies. Stir to combine. Add ground cumin, chili powder, dried oregano, and salt and pepper to taste. Bring the mixture to a simmer over medium heat.
- Add Chicken and Optional Ingredients: Add the shredded chicken back into the pot along with the corn and black beans if using. Stir well and let the soup simmer for 10-15 minutes to allow the flavors to meld.
- Add Cream and Lime Juice: If using, stir in the heavy cream for added creaminess. Finish by adding lime juice to brighten and balance the flavors of the soup.
- Serve: Ladle the soup into bowls and top with shredded cheese, fresh cilantro, a dollop of sour cream if desired, and crushed tortilla chips for a satisfying crunch.
Notes
- Substitute chicken thighs for a more flavorful and juicy soup.
- For a lighter option, omit the heavy cream or substitute with a dairy-free alternative.
- Adjust the spice level by adding more chili powder or diced jalapeños if desired.
- This soup freezes well; cool completely before freezing in airtight containers.
- Use low sodium chicken broth to better control the salt level in the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
