Amazing Green Enchilada Chicken Soup in 30 Minutes

There’s just something about a warm bowl of soup that feels like a hug, right? And when it’s bursting with the zesty, comforting flavors of Mexican-American cooking? Even better! My Green Enchilada Chicken Soup is a recipe that I keep coming back to, especially on those chilly evenings or when I just need a meal that feels both special and super easy. It’s packed with tender chicken and that amazing green enchilada sauce, creating a flavor combination that’s totally addictive. Trust me, this soup is going to be your new favorite weeknight hero!

Why You’ll Love This Green Enchilada Chicken Soup

Super Easy to Make: Seriously, this comes together in no time at all. Most of the work is just chopping and then letting everything simmer together. It’s a lifesaver on busy weeknights!

Bursting with Flavor: That zesty green enchilada sauce is the star here, but with the chicken, beans, corn, and spices? It’s a flavor explosion in every single bite. So comforting and delicious!

Hearty and Satisfying: This isn’t your watery, bland soup. It’s packed with chicken, beans, and corn, making it a complete and filling meal that will keep you satisfied.

Customizable Comfort: Want it spicier? Add a jalapeño! Prefer it milder? You’ve got that covered too. Pile on your favorite toppings for a soup that’s perfectly *you*.

Ingredients for Your Green Enchilada Chicken Soup

Alright, let’s get down to the good stuff! Here’s what you’ll need to whip up this amazing soup. I’ve broken it down so it’s super easy to see what goes where.

For the Soup:

• 1 tablespoon Olive oil – just enough to get things started!
• 1 medium Onion, chopped – I like to chop mine pretty small so it blends in nicely.
• 2 cloves Garlic, minced – you can never have too much garlic, right?
• 1 pound cooked and shredded Chicken breast – rotisserie chicken is my secret shortcut here!
• 1 can (28 ounce) Green enchilada sauce – this is where all that amazing flavor comes from!
• 4 cups Chicken broth – the base for our flavorful soup.
• 1 can (15 ounce) Black beans, rinsed and drained – adds a nice heartiness.
• 1 can (15 ounce) Corn, drained – a little sweetness is always welcome.
• 1/2 cup Heavy cream – for that touch of creamy indulgence.
• 1/2 teaspoon Cumin
• 1/4 teaspoon Chili powder – adjust this if you like it spicier!
• Salt, to taste
• Black pepper, to taste

Optional Toppings:

• Shredded cheese – cheddar or Monterey Jack are fantastic here!
• Sour cream – a dollop is pure comfort.
• Cilantro, chopped – for a fresh, bright finish.
• Avocado, diced – adds a lovely creaminess.

Step-by-Step Guide to Making Green Enchilada Chicken Soup

Okay, let’s get this deliciousness bubbling! Making this Green Enchilada Chicken Soup is honestly a breeze, and watching it come together is half the fun. I like to think of it as building layers of flavor, starting with that fantastic aromatic base. Trust me, the smell alone will have everyone gathering in the kitchen! It’s such a comforting bowl, and you’ll see how easy it is to end up with a healthier version of a classic chicken soup with just a few tweaks.

Sautéing Aromatics for Your Green Enchilada Chicken Soup

First things first, grab your favorite big pot or Dutch oven. Pop it on the stove over medium heat and add that tablespoon of olive oil. Once it’s shimmering, toss in your chopped onion. Cook it down until it’s nice and tender, about 5 to 7 minutes. You want it soft and a little translucent, not browned! Then, add your minced garlic and stir for just about a minute until you can really smell that wonderful garlicky aroma. Don’t let it burn!

Combining Core Ingredients for the Green Enchilada Chicken Soup

Now for the main event! Add your shredded chicken right into the pot. Pour in that glorious can of green enchilada sauce, followed by the chicken broth. Next, toss in your rinsed black beans and drained corn – these guys add so much heartiness. Finally, get in your cumin and chili powder. Give everything a good stir to make sure it’s all combined beautifully. This is where the magic really starts to happen, creating that incredible base flavor for our Green Enchilada Chicken Soup.

Simmering and Finishing the Soup

Bring the whole mixture up to a gentle simmer, then lower the heat so it’s just doing a happy little bubble. Let it cook for at least 15-20 minutes. This is crucial because it lets all those amazing flavors mingle and get to know each other really well. After simmering, gently stir in that heavy cream. Just warm it through; we don’t want it to boil once the cream is in! Finally, taste your creation and season with salt and black pepper until it tastes just perfect to you. Here’s a little tip: similar to how you’d finish a lovely creamy carrot lentil soup, tasting and adjusting is key!

Essential Equipment for Making Green Enchilada Chicken Soup

You really don’t need a ton of fancy gadgets to make this soup, which is part of why I love it so much! You’ll absolutely want a large pot or Dutch oven – this is where all the magic happens, giving the soup plenty of room to simmer and meld those amazing flavors. A good cutting board and a sharp knife are essential for getting your onion and garlic prepped just right. And that’s pretty much it! Simple tools for a simply delicious meal.

Tips for the Best Green Enchilada Chicken Soup

Okay, you’ve got the recipe, but let me give you a few little secrets to make your Green Enchilada Chicken Soup absolutely sing! It’s all about those little touches. First off, don’t skimp on the quality of your green enchilada sauce – it’s the backbone of this soup, so pick one you really love. I also find that using rotisserie chicken is a total game-changer; it adds so much more depth of flavor than plain boiled chicken. And remember that simmer time? Don’t rush it! Letting those flavors meld is key. If you’re anything like me, you probably love a good zucchini corn chowder, and the principle is the same: patience yields flavor!

Ingredient Notes and Substitutions for Your Soup

Let’s chat about a couple of things in this recipe that you might have questions about, or maybe you just want to switch things up! First off, the green enchilada sauce – it’s pretty accessible in most grocery stores these days, but if you can’t find it or just have your own favorite homemade version, go for it! It’s the backbone here, so use what you love. When it comes to the chicken, I’m a huge fan of using rotisserie chicken because, hello, shortcut! But feel free to poach and shred your own chicken breasts if you prefer. It’s kind of like how I use rotisserie chicken in my Teriyaki Chicken Avocado Rice – it just makes life easier without sacrificing flavor!

Serving and Garnishing Your Green Enchilada Chicken Soup

This Green Enchilada Chicken Soup is practically begging to be dressed up! Serving it hot is key, of course. Pile on that shredded cheese – cheddar or a nice melty Monterey Jack are perfection. A big dollop of sour cream is pure comfort, and I never skip the fresh, chopped cilantro for a burst of brightness. Don’t forget some creamy diced avocado if you happen to have one on hand! These toppings aren’t just for looks; they add amazing texture and extra layers of flavor that make every spoonful even more delicious.

Storage and Reheating Instructions

Got leftovers? Lucky you! Store any extra Green Enchilada Chicken Soup in an airtight container in the fridge for up to 3 days. When you’re ready for more, the stovetop is your best friend. Gently reheat it over medium-low heat, stirring occasionally, until it’s warmed through. Avoid boiling after reheating, especially if you added cream, to keep that lovely texture. It’s seriously as easy as that for a delicious second round!

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Frequently Asked Questions About Green Enchilada Chicken Soup

Got questions about my Green Enchilada Chicken Soup? I’ve got answers! This is one of those recipes that’s pretty foolproof, but it’s always good to cover the bases, right? Think of this as your quick cheat sheet for making it absolutely perfect. Plus, more tips for making your chicken soup even better!

Can I make this Green Enchilada Chicken Soup vegetarian?

You sure can! To make this vegetarian, just skip the chicken and use vegetable broth instead of chicken broth. You could also add some extra beans, corn, or even some diced sweet potato or zucchini to make it super hearty!

How do I make the soup spicier?

Easy peasy! If you like a little extra kick, add a pinch of cayenne pepper with the onions and garlic, or toss in a diced jalapeño. You could also use a spicier brand of green enchilada sauce, or even a dash of your favorite hot sauce right at the end.

Can I use rotisserie chicken for this recipe?

Oh, absolutely! Using pre-cooked rotisserie chicken is my favorite shortcut for this Green Enchilada Chicken Soup. Just shred the meat right from the store-bought chicken and toss it in when the recipe calls for shredded chicken. It saves so much time!

Nutritional Information Estimate

Now, let’s talk about the good stuff – what’s inside this delicious bowl! While the exact numbers can wiggle around depending on the brands you use (especially that enchilada sauce!), here’s a general idea of what you’re getting per serving. It’s a pretty balanced meal, offering good protein and fiber. Just remember, these are estimates, so treat them as a helpful guide!

Estimated Per Serving (approximate):

• Calories: 350-450
• Protein: 25-35g
• Fat: 15-25g
• Carbohydrates: 20-30g
• Fiber: 5-8g

Share Your Thoughts and Creations

I absolutely love hearing from you all! When you make this Green Enchilada Chicken Soup, tell me all about it! Did you try a topping I didn’t mention? Did you add a little something extra? Drop a comment below and let me know what you thought – your feedback genuinely makes my day. And if you snap a pic (because let’s be honest, it looks pretty darn good!), be sure to tag me on social media. Seeing your kitchen creations is the best! You can even learn more about me here!