Description
A flavorful and comforting Green Chicken Enchilada Soup featuring tender shredded chicken simmered in a zesty green enchilada sauce broth with aromatic spices, beans, corn, and a touch of creaminess. Perfectly garnished with cheese, cilantro, sour cream, and crunchy tortilla chips, this hearty soup is an easy and delicious meal for any day.
Ingredients
Scale
Main Ingredients
- 2 large boneless, skinless chicken breasts (or thighs for more flavor)
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 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)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons lime juice (for brightness)
- 1/2 cup heavy cream (optional, for creaminess)
Garnishes
- 1/2 cup shredded cheese (Mexican blend)
- Crushed tortilla chips
- Fresh cilantro, chopped
- Sour cream (optional)
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 the chicken, shred it with two forks, and 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 the 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: Return the shredded chicken to 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: Stir in the heavy cream if desired for added richness and creaminess. Finish with fresh lime juice to brighten and balance the flavors.
- Serve: Ladle the soup into bowls and top each serving with shredded cheese, chopped cilantro, a dollop of sour cream if desired, and crushed tortilla chips for extra crunch and texture.
Notes
- You can substitute chicken thighs for breasts to add more flavor and juiciness.
- Adjust the spiciness by using a mild or hot green enchilada sauce depending on your preference.
- Skip the cream to make the soup lighter or use a dairy-free alternative to keep it lactose-free.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stove or microwave.
- Add extra toppings like avocado slices or jalapeños for more texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
