Green Enchiladas Chicken Soup

$- 2 cups cooked shredded chicken - 1 can (15 oz) green enchilada sauce - 4 cups chicken broth - 1 cup corn (canned or frozen) - 1 can (14 oz) black beans, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (Monterey Jack or Mexican blend) - 1/4 cup fresh cilantro, chopped - 2 ripe avocados, diced - Tortilla chips for serving When I make green enchiladas chicken soup, I love to gather all the ingredients first. It keeps me organized and makes cooking more fun. The main ingredients start with shredded chicken. You can use leftovers or cook some fresh chicken. I also rely on a can of green enchilada sauce for rich flavor. The chicken broth adds depth and warmth, while corn brings a nice sweetness. For the additional ingredients, I like to include black beans. They add protein and fiber. Diced onion and minced garlic bring out great flavors when sautéed. They make the base of this soup smell amazing. Seasonings are key to making this dish pop. Ground cumin and smoked paprika add warmth and a hint of smokiness. I always taste and adjust with salt and pepper to get it just right. For toppings, I suggest shredded cheese, fresh cilantro, and diced avocado. They make each bowl look and taste even better. And don’t forget the tortilla chips! They add a nice crunch and are perfect for dipping. {{ingredient_image_2}} First, I heat a drizzle of olive oil in a large pot over medium heat. Next, I add the diced onion and sauté it for about five minutes. I stir it occasionally until the onion becomes soft and clear. Then, I add the minced garlic to the pot. I cook it for one more minute, stirring all the time until the garlic smells great and turns a little brown. Now, I pour in four cups of chicken broth. I stir it gently and bring the mixture to a light simmer. After that, I carefully stir in the green enchilada sauce. I also add the shredded chicken, corn, and drained black beans at this stage. It’s important to mix everything well. Then, I add ground cumin, smoked paprika, salt, and pepper. I reduce the heat to low and let the soup simmer for 15 to 20 minutes. This allows all the flavors to mix nicely. After simmering, I taste the soup to check the flavor. If it needs more, I add a little salt and pepper. This step helps balance the taste perfectly. When ready to serve, I ladle the hot soup into bowls. I like to sprinkle shredded cheese on top, add diced avocado, and finish with chopped cilantro for freshness. I serve the soup with crispy tortilla chips on the side. These chips are great for dipping or crushing on top for extra crunch! To make your green enchiladas chicken soup truly shine, I recommend using homemade chicken broth. It adds a rich depth of flavor that store-bought broth can't match. If you don’t have time to make it, choose a high-quality brand. Spice levels can vary, so taste as you go. If you like heat, add more cumin or a dash of cayenne. You can also use fresh jalapeños for a kick. Presentation matters! Serve your soup in colorful bowls. This makes the dish pop and look inviting. Add lime wedges on the side for a zesty touch. For garnish, sprinkle fresh cilantro and diced avocado on top. These not only add flavor but also make the soup look appealing. Want to save time? Prep your ingredients ahead of time. Chop the onion, mince the garlic, and shred the chicken. Store them in the fridge until you’re ready to cook. This way, you can assemble the soup quickly and enjoy it on a busy day. Pro Tips Use Rotisserie Chicken: For a quicker prep time, use store-bought rotisserie chicken instead of cooking your own. It adds flavor and saves you time! Adjust the Spice Level: If you prefer a spicier soup, add some diced jalapeños or a dash of hot sauce to the mix for an extra kick. Fresh Herbs Matter: Don’t skip the cilantro! It adds freshness that elevates the whole dish. You can also try adding fresh lime juice for extra brightness. Customizable Toppings: Feel free to get creative with toppings! Consider adding sour cream, diced tomatoes, or even some pickled red onions for added flavor and texture. {{image_4}} You can make this soup vegetarian by swapping out the chicken. Use a plant-based protein like tofu or tempeh. These options add great texture and soak up the soup's flavors. You can also try using canned jackfruit for a pulled chicken effect. The key is to choose something that will absorb the green enchilada sauce well. For a heartier soup, think about adding grains. Quinoa or rice work great here. They boost the soup’s nutrition and make it more filling. Just cook the grains separately and stir them in before serving. This simple step transforms the dish into a more complete meal. Plus, they add a nice texture that complements the broth. If you want to pack even more nutrients into your soup, add extra veggies. Diced bell peppers, zucchini, or spinach can enhance the flavor and color. These colorful veggies not only taste good, but they also provide vitamins and minerals. Toss them in during the simmering stage. This way, they stay crisp and add a lovely bite to your soup. I recommend storing any leftovers in an airtight container. This keeps the soup fresh for up to 3 days. When you’re ready to enjoy it again, just take it out and warm it up. If you want to save some for later, freezing is a great option. Pour the soup into portions and freeze them. It can last up to 3 months in the freezer. This is perfect for meal prep or busy days. To reheat the soup, use the stovetop or microwave. If the soup seems thick, add some broth. This will help bring it back to the right consistency and make it nice and warm. To make green enchiladas chicken soup from scratch, gather these basic ingredients: - 2 cups cooked chicken, shredded - 1 can (15 oz) green enchilada sauce - 4 cups chicken broth - 1 cup corn (canned or frozen) - 1 can (14 oz) black beans, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (like Monterey Jack) - 1/4 cup fresh cilantro, chopped - 2 ripe avocados, diced - Tortilla chips for serving Start by heating some olive oil in a large pot. Sauté the diced onion until it becomes soft. Then, add the minced garlic and cook until fragrant. Pour in the chicken broth and bring it to a simmer. Now, stir in the green enchilada sauce, shredded chicken, corn, and black beans. Finally, season it and let it simmer for about 15-20 minutes. Top it off with cheese, avocado, and cilantro. Serve with tortilla chips! Yes, you can use rotisserie chicken in this recipe. It saves time and adds great flavor. Just shred the chicken and mix it into your soup. This shortcut makes the cooking process fast and easy while still giving you a tasty meal. Plus, it’s a great way to use leftover chicken from a previous meal. You can serve this soup with several tasty options. Here are a few ideas: - Crispy tortilla chips - Fresh avocado slices - Sour cream or Greek yogurt - Lime wedges for a zesty kick - Fresh cilantro for garnish These sides and toppings add flavor and texture, making each bite even more enjoyable. The spiciness of the soup depends on the green enchilada sauce you choose. Most sauces have a mild heat. If you prefer less spice, look for a mild version. For more heat, try a hot sauce or add diced jalapeños. You can adjust the spice level based on your taste. Enjoy it just how you like! This soup combines tasty ingredients like chicken, beans, and creamy avocado. The step-by-step guide makes it easy to create a hearty meal. You can even customize it to fit your preferences. Try a vegetarian twist or add some grains for extra texture. Store leftovers to enjoy later, or impress guests at your next gathering with its vibrant presentation. Enjoy this dish that warms both your body and spirit. Happy cooking!$

A flavorful and hearty chicken soup with green enchilada sauce, corn, and black beans, topped with cheese and avocado.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

2 cups cooked chicken, shredded
1 can green enchilada sauce (15 oz)
4 cups chicken broth
1 cup corn (canned or frozen)
1 can black beans, rinsed and drained (14 oz)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and pepper
1 cup shredded cheese (like Monterey Jack or a Mexican blend)
1/4 cup fresh cilantro, chopped (for garnish)
2 ripe avocados, diced (for topping)
as needed tortilla chips (for serving)

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic to the pot and cook for an additional minute, stirring continuously until the garlic is fragrant and begins to brown slightly.
Pour in the 4 cups of chicken broth, stirring to combine, and bring the mixture to a gentle simmer.
Carefully stir in the green enchilada sauce, shredded chicken, corn, and drained black beans. Add the ground cumin, smoked paprika, and seasoning of salt and pepper. Mix everything together thoroughly, then reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld beautifully.
After simmering, taste the soup and adjust the seasoning with additional salt and pepper if needed for a perfect flavor balance.
Ladle the hot soup into bowls and generously top with shredded cheese, diced avocado, and a sprinkle of chopped cilantro for fresh flavor.
Serve the soup immediately with a side of crispy tortilla chips for dipping, or even crush some on top for extra crunch!

Notes

For an enticing presentation, serve in brightly colored bowls with lime wedges and arrange tortilla chips around the soup.

Keyword chicken, easy, enchiladas, healthy, soup