There’s something so comforting about a big bowl of soup, especially when it warms you from the inside out on a chilly day. That’s where my green chile chicken enchilada soup comes in! It’s packed with flavor, thanks to the zesty green chiles and tender chicken, creating a dish that’s both hearty and invigorating. I remember the first time I made this for a cozy gathering with friends. As soon as the aroma filled the kitchen, everyone was drawn in, eager for a taste. With each spoonful, the blend of spices and creamy cheese on top made us all feel right at home. Trust me, this soup will quickly become your new favorite!

Ingredients for Green Chile Chicken Enchilada Soup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded
1 can (10 oz) green enchilada sauce
1 can (14 oz) chicken broth
1 can (4 oz) diced green chiles
1 cup corn, frozen or canned
1 cup black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheese for topping

How to Prepare Green Chile Chicken Enchilada Soup

Making this green chile chicken enchilada soup is as easy as it is delicious! Start by grabbing a large pot (trust me, you’ll want the space) and toss in your shredded chicken, the can of green enchilada sauce, chicken broth, and those vibrant diced green chiles. Mix it all together, and let that beautiful combination start to heat up.

Next, add in the corn and black beans. I usually use frozen corn because it’s so handy, but canned works just as well. Then sprinkle in the cumin, garlic powder, onion powder, and season with salt and pepper to your liking. Stir everything together until it’s well combined.

Now, here comes the exciting part! Bring the soup to a gentle boil over medium heat. You’ll see those bubbles popping up, and the aromas will start to fill your kitchen—just heavenly! Once it’s bubbling, reduce the heat and let it simmer for about 20 minutes. This is when all the flavors meld together, creating that rich, comforting taste you’re aiming for.

After the time is up, give it one last stir, and it’s ready to be served! Ladle the soup into bowls, and don’t forget to top it with a generous handful of shredded cheese. The warmth of the soup will melt it just right, making every bite a cheesy delight!

Why You’ll Love This Recipe

Quick and easy preparation, perfect for weeknight dinners
Rich, zesty flavor from green chiles and spices
Nutritious ingredients make it a wholesome meal
Hearty and filling, perfect for chilly days
Customizable to suit your taste—add more spice or toppings!
One-pot meal means minimal cleanup, yay!

Tips for Success

To make sure your green chile chicken enchilada soup turns out perfectly every time, here are some of my favorite tips! First off, if you like a bit of heat, don’t hesitate to toss in some diced jalapeños or a pinch of cayenne pepper. You can always adjust the spice level to suit your taste. And speaking of shortcuts, using leftover rotisserie chicken is a game changer! It saves time and adds even more flavor to the soup.

Also, if you want to bulk it up a bit, adding diced tomatoes or extra veggies like bell peppers works wonders. Lastly, let the soup sit for a few minutes after cooking; it allows the flavors to deepen and develop even more. Trust me, a little patience goes a long way in soup making!

Variations of Green Chile Chicken Enchilada Soup

The beauty of this green chile chicken enchilada soup is how adaptable it is! If you want to spice things up, consider adding some diced jalapeños or even a splash of hot sauce for an extra kick. If you’re a bean lover, why not switch it up and use pinto beans or chickpeas instead of black beans? They’ll add a different texture and flavor profile.

Feeling adventurous? You could also throw in some diced bell peppers or zucchini for added veggies. And for those who enjoy a creamy touch, a dollop of sour cream or a sprinkle of avocado on top can take this soup to the next level! The possibilities are endless, so feel free to get creative with your ingredients and make it your own!

Storage & Reheating Instructions

Storing your green chile chicken enchilada soup is super simple! Just let it cool down a bit, then transfer any leftovers into an airtight container. It’ll keep well in the refrigerator for up to three days, so you can enjoy those delicious flavors again soon!

When you’re ready to reheat, just pour the soup into a pot and warm it over medium heat, stirring occasionally until it’s heated through. You can also microwave it in a bowl, but make sure to cover it to avoid splatters. Just remember to check it frequently so it doesn’t get too hot. Enjoy every comforting spoonful!

Nutritional Information

Here’s a quick rundown of the estimated nutritional values for my green chile chicken enchilada soup, making it easy to keep track of your meal. Each serving (about one bowl) contains approximately 350 calories, with 10 grams of fat and 25 grams of protein—perfect for keeping you full! You’ll also find around 40 grams of carbohydrates and 8 grams of fiber, making it a wholesome choice. Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy every delicious bite, guilt-free!

FAQ Section

Can I use fresh chicken instead of cooked?
Absolutely! If you prefer fresh chicken, just dice it up and add it to the pot at the beginning. You’ll want to cook it through before adding the other ingredients, which might take an additional 10-15 minutes. Just make sure it’s fully cooked and tender for the best results!

What if I don’t have green enchilada sauce?
No worries! You can use red enchilada sauce as a substitute. It’ll still give you that delicious, zesty flavor, just with a different color. Or, if you’re feeling adventurous, try a homemade sauce using green tomatillos or blended green chiles!

Can I make this soup vegetarian?
Yes! To make it vegetarian, simply substitute the chicken with a mix of your favorite veggies like zucchini or mushrooms. You can also use vegetable broth instead of chicken broth and skip the chicken altogether. It’ll still be hearty and satisfying!

How can I make this soup spicier?
If you love heat, add some diced jalapeños or a splash of hot sauce while cooking. You can also toss in a pinch of cayenne pepper or a few dashes of your favorite hot sauce right before serving. Don’t be shy—adjust it to your spice preference!

Can I freeze the soup?
Yes, you can freeze this soup! Just let it cool completely and transfer it to a freezer-safe container. It’ll keep well for about 2-3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and then reheat as usual. Perfect for meal prep!

Green Chile Chicken Enchilada Soup: 5 Comforting Ways

Author: [email protected]
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Gluten Free

Print Recipe

Description

A flavorful soup with green chiles and chicken.

Instructions

In a large pot, combine chicken, enchilada sauce, chicken broth, and green chiles.
Add corn, black beans, cumin, garlic powder, onion powder, salt, and pepper.
Bring to a boil over medium heat.
Reduce heat and simmer for 20 minutes.
Serve hot, topped with shredded cheese.

Notes

Adjust spice level by adding jalapeños.
Can use leftover rotisserie chicken.
Store leftovers in the refrigerator for up to three days.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg

Keywords: green chile chicken enchilada soup

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