Let me tell you about my absolute favorite comfort food: green enchiladas chicken soup! This dish is a warm hug in a bowl, packed with tender shredded chicken and a zesty green sauce that just dances on your taste buds. The first time I made it, I couldn’t believe how easy it was to whip up such a hearty and flavorful meal! Every spoonful is a delightful mix of spices, corn, and black beans that come together to create a symphony of flavors. Plus, the vibrant green color just makes me happy! Whenever I’m feeling a bit under the weather or just need something cozy, this green enchiladas chicken soup is my go-to. Trust me, once you try it, you’ll want to keep this recipe in your rotation!
Ingredients List
Gather these simple yet essential ingredients to create a delicious pot of green enchiladas chicken soup. I love how each one adds its unique flavor and texture to the dish!
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 cup corn (frozen or canned, but I prefer frozen for that fresh crunch!)
- 1 cup black beans, rinsed and drained
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro (fresh is a must for that pop of flavor!)
- 1 lime, juiced (this really brightens everything up)
These ingredients come together to create a soup that’s not just filling, but bursting with flavor. Don’t skip any of them, as they each play a vital role in making this soup a real crowd-pleaser!
How to Prepare Green Enchiladas Chicken Soup
Making this green enchiladas chicken soup is a breeze, and I promise you’ll love every step of the process! Let’s dive right in and get that delicious pot bubbling!
Step 1: Sauté Aromatics
First up, heat a splash of oil in a large pot over medium heat. Once the oil is shimmering, toss in the diced onions and minced garlic. Cook them for about 3-4 minutes, stirring occasionally, until they’re softened and fragrant. You’ll know it’s ready when your kitchen starts to smell heavenly!
Step 2: Combine Main Ingredients
Now, it’s time to bring in the star players! Add the shredded chicken, corn, and black beans to the pot. Give everything a good stir to combine the flavors. This is where the magic starts to happen, and trust me, you’ll want to savor this moment!
Step 3: Add Liquids and Spices
Next, pour in the chicken broth and the green enchilada sauce. This is what gives the soup its signature flavor! Sprinkle in the cumin, chili powder, salt, and pepper. Make sure to mix everything together well—you want each bite to be flavorful and delicious!
Step 4: Simmer the Soup
Bring the mixture to a gentle boil, and then reduce the heat to let it simmer. Allow it to cook for about 20 minutes, stirring occasionally. This is the perfect time to check for flavors—if you want it spicier, feel free to add a bit more chili powder!
Step 5: Finish and Serve
Once your soup has simmered to perfection, stir in the fresh lime juice and chopped cilantro. This adds a lovely brightness right at the end! Serve it up hot, and don’t forget to top it with some cheese or sliced avocado for that extra creamy goodness. Enjoy every spoonful of this heartwarming dish!
Tips for Success
To make sure your green enchiladas chicken soup turns out perfectly every time, I’ve got a few handy tips! First, don’t be shy about adjusting the spice level. If you love a kick, add more chili powder or even some jalapeños for an extra punch! If you prefer it milder, you can leave out the chili powder altogether.
Also, consider garnishing your soup with toppings. A sprinkle of cheese or some diced avocado really brings it to the next level! You could even add a dollop of sour cream for creaminess or crispy tortilla strips for that delightful crunch. And if you have leftovers, this soup stores wonderfully in the fridge for a few days, so it’s perfect for meal prep! Just reheat it gently on the stove, and it’ll be just as delicious as the first time around.
Nutritional Information
Let’s talk numbers! Each serving of this hearty green enchiladas chicken soup is estimated to have around 250 calories, which is pretty great for such a filling dish. You’ll also get about 7 grams of fat, 20 grams of protein, and 30 grams of carbohydrates. Plus, it packs in 8 grams of fiber to keep you satisfied! Keep in mind that these values can vary slightly based on the specific ingredients you use, but they’re a good guideline to help you enjoy this delicious soup while keeping an eye on your nutrition.
FAQ Section
Got questions about my green enchiladas chicken soup? I’ve got you covered! First off, if you’re wondering about storage, this soup keeps well in an airtight container in the fridge for up to 4 days. Just reheat it on the stove and it’ll be good as new!
Now, if you want to adjust the spice level, feel free to play around with the chili powder. You can also add diced jalapeños for an extra kick! And if you don’t have black beans on hand, kidney beans or pinto beans work just as well. For a vegetarian version, swap the chicken for some hearty veggies like zucchini or add more beans.
Lastly, if you want to make it creamier, stirring in a splash of heavy cream or coconut milk just before serving really elevates the dish. Don’t hesitate to get creative—this soup is all about making it your own!
Why You’ll Love This Recipe
- Quick prep time—ready in about 45 minutes!
- Hearty and filling, perfect for a cozy meal.
- Packed with flavor thanks to the zesty green enchilada sauce.
- Gluten-free, making it suitable for various diets.
- Versatile—customize with your favorite toppings like cheese or avocado.
- Great for meal prep; leftovers taste just as amazing!
This green enchiladas chicken soup truly has it all—comfort, taste, and convenience! I can’t wait for you to try it!
Serving Suggestions
This green enchiladas chicken soup is so versatile, and it pairs beautifully with a variety of sides! I love serving it alongside some warm, crusty tortilla chips for that perfect crunch. You could also whip up a fresh avocado salad with lime dressing to brighten the meal even more. If you’re feeling indulgent, some cheesy quesadillas or a side of Spanish rice would complement the soup wonderfully. And don’t forget about a dollop of sour cream or a sprinkle of queso fresco on top for that extra creamy touch! Each bite becomes a delightful experience!
Z nadrukami
Green Enchiladas Chicken Soup: 5 Comfort Bowl Recipes
- Całkowity Czas: 45 minutes
- Ustępować: 6 servings 1x
- Dieta: Bez Glutenu
Opis
A hearty and flavorful green enchiladas chicken soup that combines tender chicken with a spicy green sauce.
Składniki
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can green enchilada sauce (10 oz)
- 1 cup corn (frozen or canned)
- 1 cup black beans, rinsed and drained
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1 lime, juiced
Instrukcje
- In a large pot, heat a bit of oil over medium heat.
- Add onions and garlic, cooking until softened.
- Stir in shredded chicken, corn, and black beans.
- Pour in chicken broth and green enchilada sauce.
- Add cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in lime juice and cilantro before serving.
Uwagi
- Adjust spice level by adding more chili powder.
- Top with cheese or avocado for added flavor.
- Can be made ahead and stored in the fridge.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Stovetop
- Kuchnia: Mexican
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 250
- Cukier: 2g
- Sód: 800mg
- Kwasy: 7g
- Nasycony tłuszcz: 2g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 8g
- Białko: 20g
- Cholesterol: 70mg
Słowa kluczowe: green enchiladas chicken soup
