There’s something irresistibly cozy about a bowl of green chicken enchilada soup. Imagine the warmth of tender chicken mingling with bold green chiles, all wrapped in a creamy broth that hugs your soul. It’s the kind of dish that makes you feel like you’re getting a bear hug from your favorite grandma, minus the awkward back-patting.
Green chicken enchilada soup is perfect for those chilly nights when you want something filling yet comforting. This dish isn’t just food; it’s an experience that transforms your kitchen into a vibrant fiesta, where every spoonful brings a burst of flavor and nostalgia.
Why You'll Love This Recipe
- This green chicken enchilada soup is quick to prepare, making weeknight dinners easier than ever
- The rich blend of spices creates an explosion of flavor in every bite
- Its vibrant colors will brighten up any dinner table and it’s versatile enough to customize with your favorite toppings
I remember the first time I made this soup; my friends couldn’t stop raving about it, and I felt like a culinary rock star.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Use 3-4 pieces for a hearty soup, adjusting based on your crowd size or appetite.
Green Enchilada Sauce: Opt for a good-quality sauce; it adds depth and flavor without extra effort.
Chicken Broth: Homemade is best, but store-bought works wonderfully too; choose low-sodium for better control over saltiness.
Cream Cheese: This gives the soup its creamy texture; full-fat cream cheese yields the best results.
Black Beans: Rinse and drain canned beans for added protein and fiber; they also provide great texture.
Frozen Corn: Adds sweetness and crunch; fresh corn can be used if available.
Spices (Cumin, Chili Powder): These enhance the overall flavor profile—don’t skip them!
Fresh Cilantro: Use this as a garnish for freshness and color; some people even mix it in for extra zest!
Lime Wedges: A squeeze at the end elevates flavors brilliantly!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Chicken: In a large pot over medium heat, add a splash of oil before placing seasoned chicken breasts. Cook until golden brown on both sides, around 5-7 minutes each side.
Add Aromatics & Spices: Toss in diced onions and minced garlic. Stir continuously until fragrant; cook until onions are translucent and soft.
Pour in Broth & Sauce: Add chicken broth and green enchilada sauce to the pot. Bring everything to a gentle boil while scraping up any delicious bits stuck to the pot.
Add Cream Cheese & Simmer: Lower heat and stir in cream cheese until melted smoothly into the broth. Allow to simmer gently for about 15 minutes so flavors meld beautifully.
Toss in Veggies & Beans : Stir in black beans and frozen corn. Cook another 5-10 minutes until heated through, stirring occasionally to prevent sticking.
Garnish & Serve Hot : Ladle soup into bowls and finish with fresh cilantro and lime juice squeezed over top. Enjoy with warm tortilla chips!
This green chicken enchilada soup is not just easy to make but also incredibly satisfying! Each spoonful transports you straight to flavor town—a place where comfort reigns supreme. The balance of savory chicken, zesty spices, and creamy goodness makes this dish a must-have in your weekly meal rotation!
You Must Know
- This green chicken enchilada soup is a comforting delight
- The creamy texture and zesty flavors will warm you on the coldest days
- Plus, it’s perfect for meal prep and freezes beautifully for quick dinners later
Perfecting the Cooking Process
Start by sautéing onions and garlic, then add chicken to sear before combining with broth and spices. This method enhances flavor depth while ensuring tender chicken.
Add Your Touch
Feel free to swap in black beans or corn for added texture and nutrition. A sprinkle of fresh cilantro or lime juice can brighten up the entire dish.
Storing & Reheating
Store leftovers in an airtight container for up to five days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
Chef's Helpful Tips
- For a richer flavor, use homemade chicken broth instead of store-bought
- Don’t skimp on seasoning; taste as you go!
- Lastly, let the soup sit for a bit after cooking to enhance the flavors
Sharing this recipe reminds me of a rainy day when my friends gathered for comfort food. Their smiles after tasting my soup made all that chopping worth it!
FAQ
Can I make green chicken enchilada soup vegetarian?
Yes, substitute chicken with white beans and use vegetable broth for a delicious vegetarian version.
How long can I store green chicken enchilada soup?
You can store it in the fridge for up to five days without losing flavor.
What toppings are best for green chicken enchilada soup?
Top it with avocado slices, cheese, or crispy tortilla strips for added crunch.
Delicious Green Chicken Enchilada Soup
Warm up with this cozy green chicken enchilada soup that combines tender chicken, zesty green chiles, and a creamy broth. Perfect for chilly nights, each bowl is a delightful experience, bursting with flavor and nostalgia. With its rich spices and vibrant toppings, this dish transforms any dinner into a festive occasion. Plus, it’s quick to prepare, making it an ideal choice for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 can (10 oz) green enchilada sauce
- 4 cups low-sodium chicken broth
- 8 oz cream cheese (full-fat)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn (or fresh if available)
- 2 tsp cumin
- 2 tsp chili powder
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot over medium heat, add a splash of oil and cook seasoned chicken breasts until golden brown on both sides (about 5-7 minutes).
- Add diced onions and minced garlic; cook until onions are translucent.
- Pour in chicken broth and green enchilada sauce; bring to a gentle boil.
- Stir in cream cheese until melted smoothly into the broth; simmer for about 15 minutes.
- Add black beans and frozen corn; cook for another 5-10 minutes until heated through.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 85mg
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