Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup is a delicious and hearty meal that combines the flavors of classic enchiladas with the comforting warmth of soup. Perfect for cooler weather or when you’re craving something satisfying, this recipe is both easy to make and packed with flavor. Here’s a step-by-step guide to creating this delightful dish, along with tips for achieving the best results.

What Is Green Enchiladas Chicken Soup?

Green Enchiladas Chicken Soup is a fusion of traditional enchilada ingredients and a comforting, soup-like consistency. It features tender chicken, a zesty green enchilada sauce, and a medley of vegetables, all simmered together to create a rich and flavorful broth. The soup is topped with classic enchilada garnishes like shredded cheese, fresh cilantro, and crispy tortilla strips, making it a complete and satisfying meal.

Ingredients for Green Enchiladas Chicken Soup

To make Green Enchiladas Chicken Soup, you’ll need the following ingredients:

• Chicken: 2 cups of cooked, shredded chicken breast or thighs. You can use rotisserie chicken for convenience.
• Green Enchilada Sauce: 1 can (10 oz) of green enchilada sauce for a tangy, spicy flavor.
• Chicken Broth: 4 cups of low-sodium chicken broth for the base of the soup.
• Onion: 1 medium onion, finely chopped.
• Garlic: 3 cloves of garlic, minced.
• Bell Peppers: 1 red and 1 green bell pepper, diced.
• Corn: 1 cup of frozen or fresh corn kernels.
• Black Beans: 1 can (15 oz) of black beans, drained and rinsed.
• Cumin: 1 teaspoon of ground cumin for added warmth.
• Oregano: 1 teaspoon of dried oregano.
• Olive Oil: 1 tablespoon for sautéing.
• Salt and Pepper: To taste.
• Garnishes: Shredded cheese, fresh cilantro, lime wedges, and crispy tortilla strips.

Instructions for Making Green Enchiladas Chicken Soup

1. Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in the diced bell peppers and cook until they begin to soften, about 3-4 minutes.

2. Add the Broth and Seasonings

Pour in the chicken broth and add the green enchilada sauce. Stir in the ground cumin, dried oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.

3. Add the Chicken and Beans

Add the shredded chicken, corn, and black beans to the pot. Stir well and continue to simmer for another 10 minutes until the soup is heated through and the flavors are well combined.

4. Adjust Seasoning and Serve

Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and top with shredded cheese, fresh cilantro, lime wedges, and crispy tortilla strips.

Tips for the Best Green Enchiladas Chicken Soup

• Use Rotisserie Chicken: For a quick and easy option, use store-bought rotisserie chicken. Simply shred the meat and add it to the soup.
• Customize Your Veggies: Feel free to add other vegetables like diced tomatoes or green chilies for extra flavor.
• Make It Spicy: If you prefer a spicier soup, add a few dashes of hot sauce or a chopped jalapeño pepper.
• Prepare in Advance: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Conclusion

Green Enchiladas Chicken Soup is a versatile and satisfying dish that’s perfect for any time of year. With its rich flavors and comforting texture, it’s sure to become a favorite in your meal rotation. Whether you’re serving it for a family dinner or a casual get-together, this soup is sure to impress with its delicious taste and easy preparation. Enjoy!

Serving and Storage Tips for Green Enchiladas Chicken Soup

Serving Tips

1. Garnish Generously: Top each bowl of soup with shredded cheese, fresh cilantro, a squeeze of lime juice, and crispy tortilla strips. These garnishes add flavor and texture, enhancing the overall enjoyment of the soup.
2. Pair with Sides: Serve the soup with warm tortillas or tortilla chips on the side for dipping. You can also pair it with a simple side salad for a well-rounded meal.
3. Adjust the Consistency: If the soup is too thick, stir in a bit more chicken broth until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.
4. Serve Hot: For the best flavor, enjoy the soup while it’s hot. It’s a perfect comfort food for chilly days or when you’re craving something hearty.
5. Family-Style Presentation: Consider serving the soup in a large pot or slow cooker at the table, allowing everyone to ladle their own portions. This approach adds a casual and communal feel to your meal.

Storage Tips

1. Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, stirring occasionally, until heated through.
2. Freezing: Green Enchiladas Chicken Soup freezes well. Let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bags. Freeze for up to 3 months. To thaw, move the soup to the refrigerator overnight, then reheat on the stovetop or in the microwave.
3. Avoid Overcooking: When reheating, be careful not to overcook the soup, as this can affect the texture of the vegetables and chicken. Heat gently and stir often.
4. Store Toppings Separately: If you plan to freeze leftovers, store garnishes like cheese, cilantro, and tortilla strips separately. Add these fresh toppings just before serving to maintain their crispness and flavor.
5. Portion Control: For convenience, consider portioning the soup into individual containers before freezing. This makes it easy to grab a single serving for a quick meal.

By following these serving and storage tips, you can enjoy your Green Enchiladas Chicken Soup fresh and flavorful every time!

1. Can I make Green Enchiladas Chicken Soup in advance?

Yes, you can make this soup in advance. Prepare the soup according to the recipe and store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.

2. Can I use a different type of meat or protein?

Absolutely! While the recipe calls for chicken, you can use other proteins such as shredded beef, pork, or even a plant-based alternative like tofu. Adjust cooking times as needed depending on the protein you choose.

3. What can I do if I don’t have green enchilada sauce?

If you don’t have green enchilada sauce, you can substitute it with salsa verde or a green chili sauce. If you prefer a homemade option, blend green chilies, cilantro, lime juice, and a bit of chicken broth to create a similar flavor profile.

4. How can I make this soup spicier?

To add more heat to the soup, consider incorporating a chopped jalapeño or serrano pepper. You can also add a few dashes of hot sauce or a pinch of cayenne pepper to the soup. Adjust the amount to your taste preference.