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Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup Recipe

Green Enchiladas Chicken Soup is a Tex-Mex-inspired soupthat combines shredded chicken with green enchilada sauce, vegetables, andspices. The soup has a creamy texture, thanks to the addition of heavy cream,and a slight kick from the green chilies and spices. Often served with tortillachips or strips, it's a hearty, flavorful dish enjoyed by many for its warmthand rich flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz green enchilada sauce
  • 1 can 15 oz diced tomatoes (optional)
  • 4 cups chicken broth
  • 1 can 4 oz green chilies (diced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • 1 cup heavy cream or milk for a lighter version
  • 1 cup corn kernels fresh or frozen
  • 1 cup black beans optional
  • Tortilla strips or crushed tortilla chips for garnish
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large Soup Pot
  • Knife and Cutting Board
  • Soup Ladle
  • Measuring Cups and Spoons
  • Can Opener
  • Stove or Burner

Method
 

  1. Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Add the Chicken: Stir in the shredded chicken, cumin, chili powder, and oregano. Allow the spices to toast in the pan for a minute to release their flavor.
  3. Incorporate the Liquids: Pour in the green enchilada sauce, diced tomatoes (if using), and chicken broth. Stir everything together, ensuring the chicken is well coated in the sauce.
  4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes. This allows the flavors to meld together.
  5. Add the Cream and Veggies: Stir in the heavy cream, corn, black beans, and green chilies. Let the soup simmer for another 10 minutes.
  6. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper. Add more chili powder or cumin if you like extra heat or depth.
  7. Serve: Ladle the soup into bowls and garnish with tortilla strips, fresh cilantro, and a squeeze of lime.

Notes

The beauty of Green Enchiladas Chicken Soup lies in its versatility. Feel free to customize the soup to your liking. For a spicier version, add jalapeños or extra green chilies. If you prefer a creamier texture, you can add more heavy cream or even some cream cheese for a richer, velvety finish. This soup is also great when made ahead – the flavors only improve with time!