There’s just something so comforting about a warm bowl of soup, don’t you think? It wraps you in a cozy hug, especially on chilly days. My green enchiladas chicken soup is a standout for me, bursting with flavor and heartiness that fills you up and warms your soul. I remember the first time I made it for my family; the vibrant green color from the enchilada sauce made everyone curious, and the moment they took a sip, I knew I had a winner! Packed with tender chicken, black beans, and spices, this soup is not only a delicious meal but also a delightful twist on traditional chicken soup. Trust me, you’re going to love it!
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in a flash! With just 15 minutes of prep time, you can have a delicious, hearty meal ready to go. It’s perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen.
- Flavorful and Hearty: The moment you take a spoonful, you’ll be captivated by the rich, zesty flavors of the green enchilada sauce mingling with spices like cumin and garlic. It’s a warm, comforting bowl that hits all the right notes and keeps you coming back for more.
- Healthy Option: Packed with nutritious ingredients like shredded chicken, black beans, and corn, this soup is not just tasty but also low in calories. Each bowl is loaded with protein and fiber, making it a wholesome choice for any meal.
Ingredients List
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
How to Prepare Green Enchiladas Chicken Soup
Step 1: Combine Broth and Sauce
First things first, grab a large pot and pour in the chicken broth along with that vibrant green enchilada sauce. Wow, just the sight of it is enough to get your taste buds dancing! Bring the mixture to a boil over medium-high heat. This is where the magic begins!
Step 2: Add Ingredients
Once it’s bubbling away, it’s time to add the star players: the shredded chicken, black beans, corn, and those juicy diced tomatoes. Stir everything together really well! I like to use a wooden spoon for this—there’s just something about it that feels more homey, don’t you think?
Step 3: Season and Simmer
Now, let’s amp up those flavors! Stir in the cumin, garlic powder, and season with salt and pepper. This is where the soup really comes to life! Reduce the heat to low and let it simmer for about 20 minutes. Trust me, the aroma wafting through your kitchen will have everyone asking, “What’s cooking?”
Step 4: Serve
Finally, it’s time to serve up that delicious soup! Ladle it into bowls while it’s hot, and if you’re feeling fancy, sprinkle some shredded cheese on top and garnish with fresh cilantro. Oh, and don’t forget—this soup is best enjoyed with a side of warm tortillas or crusty bread. Enjoy every comforting spoonful!
Tips for Success
Alright, let’s make this green enchiladas chicken soup absolutely perfect! Here are some of my favorite tips that I swear by:
- Use Rotisserie Chicken: For a super quick and easy option, grab a rotisserie chicken from the store. It saves you time and adds a delicious depth of flavor to the soup!
- Adjust the Spice Level: If you like a little heat, consider adding some chopped jalapeños or a dash of hot sauce. You can always start with a little and add more to taste—there’s no such thing as too spicy for some folks!
- Fresh Herbs: Don’t skip the fresh cilantro! It really brightens up the flavors and adds a nice pop of freshness. You can even mix in some avocado for creaminess.
- Make it Ahead: This soup is great for meal prep! Make a big batch and store it in the fridge for up to three days. It tastes even better the next day as the flavors meld together.
- Customize it: Feel free to throw in any veggies you have on hand, like bell peppers or zucchini. The more, the merrier! Just chop them up and add them when you toss in the other ingredients.
With these tips, you’ll be well on your way to making a bowl of soup that’s not just good, but downright spectacular. Happy cooking!
Nutritional Information
Here’s the breakdown of the estimated nutritional data per serving of my delicious green enchiladas chicken soup. Keep in mind these values can vary based on the specific ingredients you use, but this should give you a good idea:
- Calories: 320
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 700mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 3g
- Protein: 25g
This soup is not only hearty and satisfying but also packed with protein and fiber, making it a nourishing choice for any meal! Enjoy every tasty spoonful without any guilt!
FAQ Section
Can I use frozen chicken instead of cooked?
Absolutely! You can use frozen chicken, but you’ll want to adjust the cooking time a bit. Just toss the frozen chicken directly into the pot with the broth and enchilada sauce, then let it simmer until the chicken is cooked through—about 30-40 minutes, depending on the thickness. Once it’s done, shred it right in the pot before adding the other ingredients. Easy peasy!
What can I substitute for the green enchilada sauce?
If you don’t have green enchilada sauce on hand, no worries! You can make your own by blending tomatillos, green chilies, and spices. Or, if you prefer something store-bought, look for salsa verde as a great alternative. It’s tangy and will still give you that delicious flavor we love in this soup!
How do I store leftovers?
Storing leftovers is super easy! Just let the soup cool down completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. If you want to save it for longer, you can freeze it for up to 2 months. Just make sure to leave a little space in the container for expansion when freezing. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove or microwave until hot. Enjoy those comforting flavors again!
Storage & Reheating Instructions
Storing your green enchiladas chicken soup is a breeze! Once it’s cooled down to room temperature, simply transfer it to an airtight container. This will keep your soup fresh and delicious for up to 3 days in the fridge. If you want to save some for later, you can freeze it for up to 2 months. Just make sure to leave a little space at the top of the container for the soup to expand as it freezes. I love using freezer-safe bags for this—just label them with the date so you know when it was made!
When you’re ready to enjoy those cozy flavors again, here’s how to reheat it: If it’s frozen, let it thaw in the fridge overnight. For reheating, pour it into a pot over medium heat and stir occasionally until it’s warmed through. If you’re in a hurry, you can microwave it in a microwave-safe bowl; just cover it with a paper towel to avoid splatters and heat in 1-minute intervals, stirring in between, until hot. Add a splash of chicken broth or water if it looks a bit thick—this soup is all about that perfect consistency! Enjoy your warm, hearty bowl again!
Imprimer
Green Enchiladas Chicken Soup: 5 Comforting Flavors to Savor
- Temps Total: 45 minutes
- Rendement: 6 servings 1x
- Alimentation: Faible En Calories
Description
A hearty and flavorful green enchiladas chicken soup packed with chicken, green enchilada sauce, and spices.
Ingrédients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, combine chicken broth and green enchilada sauce.
- Bring to a boil, then reduce heat.
- Add shredded chicken, black beans, corn, and diced tomatoes.
- Stir in cumin, garlic powder, salt, and pepper.
- Simmer for 20 minutes.
- Serve hot, topped with cheese and cilantro if desired.
Notes
- Adjust spice level by adding jalapeños.
- Use rotisserie chicken for convenience.
- Store leftovers in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 bowl
- Calories: 320
- Sucre: 3g
- De Sodium: 700mg
- La graisse: 10g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 10g
- La protéine: 25g
- Le taux de cholestérol: 60mg
Mots-clés: green enchiladas chicken soup, chicken soup, enchilada soup, Mexican soup
