Let me tell you, there’s nothing quite like a warm bowl of green chile chicken enchilada soup to wrap you in a cozy embrace! Seriously, this soup is the ultimate comfort food, perfect for those chilly evenings, lazy weekends, or any time you just want to indulge in something hearty and flavorful. The combination of tender chicken, zesty green chiles, and savory broth creates a symphony of taste that dances on your palate. Plus, it’s so easy to make! Trust me, whether you’re cooking for yourself or a crowd, this dish is bound to impress. It’s a versatile recipe that works beautifully in any season, bringing a touch of Mexican flair right to your kitchen. So, grab your favorite pot and let’s dive into this delicious journey of flavors!
Ingredients List
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
How to Prepare Green Chile Chicken Enchilada Soup
Alright, let’s get you started on making this fabulous green chile chicken enchilada soup! Trust me, it’s easier than you think, and the results are absolutely worth it. First things first, you’ll want to gather all your ingredients and have them ready. This makes the process so much smoother—no fumbling around for the garlic while the onions are sizzling! Ready? Let’s do this!
Step-by-Step Instructions
- First, heat up 2 tablespoons of olive oil in a large pot over medium heat. You want that oil shimmering but not smoking—just enough to get things started!
- Next, toss in 1 chopped onion and 2 minced cloves of garlic. Sauté these until they’re nice and translucent, about 3-5 minutes. Oh, the aroma is heavenly!
- Now, let’s add the star of the show—1 pound of shredded cooked chicken. If you’re using rotisserie chicken, it’ll save you a ton of time! Then, pour in 4 cups of chicken broth and 1 can (10 oz) of green enchilada sauce. Give it a good stir to combine everything.
- Time to load up on flavor! Add in 1 can (15 oz) of drained and rinsed black beans, 1 can (15 oz) of drained corn, and 1 can (4 oz) of diced green chiles. Sprinkle in 1 teaspoon of cumin along with salt and pepper to taste. Bring the whole mixture to a gentle simmer.
- Once it’s simmering, let it cook for about 20 minutes, stirring occasionally. This is where all those flavors meld together beautifully!
- Finally, serve it hot! Ladle it into bowls and top with a generous handful of shredded cheese and a sprinkle of fresh cilantro. Wow, you’re going to love this!
And there you have it! A comforting bowl of green chile chicken enchilada soup ready to warm your soul. Don’t worry if it seems like a lot of steps—it all comes together quickly and easily. Enjoy every spoonful!
How to Prepare Green Chile Chicken Enchilada Soup
Alright, let’s get you started on making this fabulous green chile chicken enchilada soup! Trust me, it’s easier than you think, and the results are absolutely worth it. First things first, you’ll want to gather all your ingredients and have them ready. This makes the process so much smoother—no fumbling around for the garlic while the onions are sizzling! Ready? Let’s do this!
Step-by-Step Instructions
- First, heat up 2 tablespoons of olive oil in a large pot over medium heat. You want that oil shimmering but not smoking—just enough to get things started!
- Next, toss in 1 chopped onion and 2 minced cloves of garlic. Sauté these until they’re nice and translucent, about 3-5 minutes. Oh, the aroma is heavenly!
- Now, let’s add the star of the show—1 pound of shredded cooked chicken. If you’re using rotisserie chicken, it’ll save you a ton of time! Then, pour in 4 cups of chicken broth and 1 can (10 oz) of green enchilada sauce. Give it a good stir to combine everything.
- Time to load up on flavor! Add in 1 can (15 oz) of drained and rinsed black beans, 1 can (15 oz) of drained corn, and 1 can (4 oz) of diced green chiles. Sprinkle in 1 teaspoon of cumin along with salt and pepper to taste. Bring the whole mixture to a gentle simmer.
- Once it’s simmering, let it cook for about 20 minutes, stirring occasionally. This is where all those flavors meld together beautifully!
- Finally, serve it hot! Ladle it into bowls and top with a generous handful of shredded cheese and a sprinkle of fresh cilantro. Wow, you’re going to love this!
And there you have it! A comforting bowl of green chile chicken enchilada soup ready to warm your soul. Don’t worry if it seems like a lot of steps—it all comes together quickly and easily. Enjoy every spoonful!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this green chile chicken enchilada soup! While I always say the best part is the flavor, it’s nice to know that this soup is hearty and satisfying, too. Here’s a breakdown of the typical nutritional values per serving (about one bowl):
- Calories: 350
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 4g
- Protein: 25g
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But rest assured, you’re getting a bowl full of wholesome ingredients that’ll keep you feeling good and full! Enjoy every spoonful without a hint of guilt!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 45 minutes!
- Hearty and satisfying with layers of flavor in every bite.
- Made with wholesome, healthy ingredients for a guilt-free meal.
- Gluten-free, making it perfect for various dietary needs.
- Customizable spice level—add more green chiles if you like a kick!
- Perfect for meal prep; leftovers taste even better the next day.
- Great for feeding a crowd or enjoying as a cozy solo treat.
Tips for Success
Alright, let’s make sure your green chile chicken enchilada soup turns out absolutely perfect! Here are my top tips that I’ve gathered over the years to help you nail this recipe:
- Adjusting the Spice: If you’re like me and love a bit of heat, don’t hesitate to add more diced green chiles or even a dash of cayenne pepper! On the flip side, if you prefer it milder, you can always reduce the amount of chiles or use mild enchilada sauce.
- Using Rotisserie Chicken: For a super quick shortcut, grab a rotisserie chicken from the store! It saves time and still gives you that tender, flavorful chicken without the hassle of cooking it yourself.
- Fresh Herbs: Garnishing with fresh cilantro adds a burst of brightness to the soup. But if you’re not a fan of cilantro, chopped green onions or a dollop of sour cream work beautifully too!
- Beans and Corn Variations: Feel free to mix it up! Black beans are great, but you can also use pinto beans or even kidney beans. And if corn isn’t your thing, try adding some diced bell peppers for a different texture and flavor.
- Make it Creamy: For a creamier version, stir in a splash of heavy cream or some cream cheese at the end of cooking. It’ll make the soup rich and luscious!
- Leftover Transformation: If you have leftovers, don’t let them go to waste! This soup can be a fantastic base for burritos or enchiladas—just roll it up in tortillas, top with cheese, and bake until bubbly!
With these tips in your back pocket, you’ll be well on your way to making a deliciously comforting green chile chicken enchilada soup that everyone will rave about. Happy cooking!
Serving Suggestions
Now that you’ve made this scrumptious green chile chicken enchilada soup, let’s talk about how to elevate your meal and make it even more delightful! Here are some tasty suggestions for sides, toppings, and accompaniments that pair beautifully with your soup:
- Crunchy Tortilla Chips: Serve a bowl of crispy tortilla chips on the side for that perfect crunch! You can even use them to scoop up the soup—so fun!
- Fresh Avocado: Slices of creamy avocado or a dollop of guacamole add a lovely richness and balance to the soup’s spiciness. Trust me, it’s a match made in heaven!
- Mexican Street Corn Salad: A refreshing corn salad with lime, cilantro, and a sprinkle of cheese complements the soup’s flavors beautifully. It adds a burst of freshness!
- Side Salad: A light salad with mixed greens, tomatoes, and a lime vinaigrette can be a refreshing contrast to the hearty soup. It brings a nice balance to your meal.
- Shredded Cheese: Top your soup with a generous handful of shredded cheese! Cheddar, Monterey Jack, or even a spicy pepper jack will melt beautifully and add extra flavor.
- Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt brings a nice creaminess and tang that complements the spices in the soup. It’s a little luxurious!
- Warm Flour or Corn Tortillas: Warm tortillas on the side are perfect for dipping and soaking up every last bit of that delicious broth. You can even make mini tacos with any leftover chicken!
With these serving suggestions, you’ll create a complete and satisfying meal that your friends and family will absolutely love. Enjoy every flavorful bite, and don’t forget to share your delicious creation with others!
Storage & Reheating Instructions
Alright, let’s talk about how to store your delicious green chile chicken enchilada soup so you can enjoy it later! First off, once your soup has cooled to room temperature, transfer it to an airtight container. I like to use glass containers because they’re sturdy and keep everything fresh. You can store it in the fridge for up to 3 days. Just make sure to label it with the date so you know when it was made!
If you want to keep it longer, this soup freezes beautifully! Just portion it into freezer-safe bags or containers, leaving a little space at the top for expansion. It’ll stay good in the freezer for up to 3 months. When you’re ready to enjoy it again, simply pull it out and let it thaw in the fridge overnight.
Now, when it comes to reheating, you have a couple of options. For the best results, I recommend reheating on the stovetop. Just pour the soup into a pot over medium heat, stirring occasionally until it’s heated through—about 5-10 minutes should do the trick. If you find it’s thickened up a bit in the fridge, don’t worry! Just add a splash of chicken broth or water to get it to your desired consistency.
If you’re in a hurry, you can also microwave it! Pour your soup into a microwave-safe bowl, cover it with a microwave-safe lid or wrap (to avoid splatters), and heat in 1-minute intervals, stirring in between, until it’s piping hot. Just make sure to check the temperature so it’s nice and warm all the way through.
With these simple storage and reheating tips, you can savor your green chile chicken enchilada soup whenever the craving hits! Enjoy every last drop!
FAQ Section
Can I make this soup ahead of time?
Absolutely! This green chile chicken enchilada soup is perfect for making in advance. In fact, the flavors tend to deepen and improve after a day in the fridge. Just store it in an airtight container, and it’ll be ready to heat and serve when you are!
What can I use instead of chicken?
If you’re looking for a vegetarian option, you can easily swap out the chicken for some extra veggies! Try adding diced zucchini, bell peppers, or even some hearty mushrooms. You could also use tofu for added protein. Just make sure to adjust the cooking time accordingly!
How can I thicken my soup?
If you like your soup a bit thicker, there are a couple of easy tricks! You can add a tablespoon or two of cornstarch mixed with cold water to the simmering soup, or simply mash some of the beans against the side of the pot to create a creamier texture. Both methods work like a charm!
Can I freeze the green chile chicken enchilada soup?
Yes, you can absolutely freeze this soup! Just make sure to let it cool completely before transferring it to freezer-safe containers. It can last up to 3 months in the freezer. Just thaw it overnight in the fridge before reheating!
What toppings do you recommend?
Oh, I love to top my soup with shredded cheese, fresh cilantro, and a dollop of sour cream. You can also add diced avocado, sliced jalapeños, or crunchy tortilla strips for extra texture. Get creative with your toppings for a fun twist every time!
Cozy Up with 1 Bowl of Green Chile Chicken Enchilada Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A hearty and flavorful green chile chicken enchilada soup.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add shredded chicken, chicken broth, and enchilada sauce. Stir well.
- Add black beans, corn, green chiles, cumin, salt, and pepper. Bring to a simmer.
- Cook for 20 minutes, stirring occasionally.
- Serve hot, topped with shredded cheese and cilantro.
Notes
- Adjust spice level by adding more green chiles.
- Use rotisserie chicken for convenience.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: green chile chicken enchilada soup, chicken soup, enchilada soup, Mexican soup