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- 2 cups cooked chicken, shredded - 1 can (15 oz) green enchilada sauce - 4 cups chicken broth - 1 cup corn (canned or frozen) - 1 can (14 oz) black beans, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (like Monterey Jack or Mexican blend) - 1/4 cup fresh cilantro, chopped (for garnish) - 2 avocados, diced (for topping) - Tortilla chips (for serving) You can switch out chicken for turkey or even tofu for a vegetarian twist. If you want a different flavor, try a red enchilada sauce. For a vegan version, use vegetable broth and skip the cheese. You can also use fresh corn instead of canned or frozen. If you can’t find black beans, pinto beans work just as well. Always choose fresh herbs for the best flavor. Look for bright green cilantro with no brown spots. When picking avocados, choose ones that are slightly soft but not mushy. Fresh garlic should feel firm. Use a whole onion instead of pre-diced for a stronger taste. When selecting chicken, rotisserie chicken saves time and adds great flavor. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 can (15 oz) green enchilada sauce - 4 cups chicken broth - 1 cup corn (canned or frozen) - 1 can (14 oz) black beans, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (like Monterey Jack or Mexican blend) - 1/4 cup fresh cilantro, chopped (for garnish) - 2 avocados, diced (for topping) - Tortilla chips (for serving) Chop the onion and mince the garlic. This step adds great flavor to your soup. Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes. You want it to be soft and clear. Next, add the minced garlic. Cook for one more minute. You will smell a nice aroma! Now it’s time to add the chicken broth. Bring it to a simmer. Pour in the green enchilada sauce. Then, add the shredded chicken, corn, and black beans. Stir in the cumin, smoked paprika, salt, and pepper. Mix everything well and let it simmer for about 15-20 minutes. This helps all the flavors blend together. After simmering, taste the soup. Adjust the seasoning if needed. Serve the soup hot. Top it with shredded cheese, diced avocados, and chopped cilantro. This adds a fresh touch! Don’t forget the tortilla chips for dipping. They add a nice crunch and flavor. Enjoy your meal! To boost flavor in your green enchiladas chicken soup, use fresh herbs. Fresh cilantro adds a bright touch. You can also squeeze lime juice for extra zest. Consider roasting the garlic before adding it to the pot. Roasting makes it sweet and rich. For a little heat, add jalapeños or chipotle peppers. They give the soup a nice kick. Don’t forget to taste as you go. Adjust the salt and pepper for the best results. One common mistake is not sautéing the onion long enough. The onion should be soft and sweet. If you skip the simmering time, the flavors won't blend well. Be sure to let the soup simmer for at least 15 minutes. Also, do not skip the seasoning. A little salt and pepper can make a big difference. Lastly, avoid using pre-shredded cheese. It often has anti-caking agents that can affect melting. You need a large pot for this recipe. A sturdy wooden spoon helps in mixing without scratching the pot. A sharp knife makes dicing the onion and garlic easier. Measuring cups and spoons ensure you use the right amounts. A ladle is helpful for serving the soup. If you love garnishes, have a cutting board ready for the avocado and cilantro. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding the chicken. Customize Your Heat: Adjust the spiciness of the soup by using a spicier green enchilada sauce or adding diced jalapeños for extra heat. Fresh Herbs Matter: Adding fresh cilantro right before serving enhances the flavor of the soup; consider also adding lime juice for a bright touch. Make It Creamy: For a creamier soup, stir in a dollop of sour cream or cream cheese just before serving. {{image_2}} You can easily make a vegetarian version of this soup. Just swap the chicken for extra vegetables. Use mushrooms, zucchini, or bell peppers for great taste. You can also add more beans, like pinto or kidney beans. This will give you protein and fiber. Use vegetable broth instead of chicken broth. It will keep the flavor rich and tasty. If you like heat, try adding jalapeños or green chilies. Chop them up and throw them in during cooking. You can also use spicy green enchilada sauce. This will kick up the spice level. If you want even more heat, add a dash of hot sauce before serving. It will make your soup extra exciting! You can personalize your soup with more ingredients. Try adding a cup of diced tomatoes for freshness. Fresh corn adds sweetness, and you can use it instead of canned corn. If you love cheese, mix in different types like queso fresco or pepper jack. For crunch, top your soup with tortilla strips or crushed tortilla chips. Each addition will make your soup unique and tasty! To keep your green enchiladas chicken soup fresh, let it cool. Then, pour it into an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you’re ready to enjoy your soup again, grab a pot. Pour the soup in and heat it over medium heat. Stir often to avoid sticking. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it for one to two minutes, stirring halfway through. Ensure it’s hot all the way through before eating. Freezing this soup is easy! After cooking, let it cool completely. Then, ladle it into freezer-safe bags or containers. Remove as much air as you can before sealing. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. You’ll have a warm meal ready to go! Yes, you can make this soup in advance. Just follow the recipe and let it cool. Store it in the fridge for up to three days. When you’re ready to eat, heat it on the stove. This helps the flavors blend more. You might need to add a splash of broth if it thickens. To spice it up, add diced jalapeños or chili powder. You can also try hot sauce. Start with a small amount and taste as you mix. This way, you can find the right heat for your taste. Adjusting the spice level makes this soup fun to customize. I love to serve this soup with tortilla chips. They add a nice crunch. You can also pair it with a fresh salad or some warm bread. These sides balance the meal and add more flavors. Enjoying it with family or friends makes it even better. This blog post covered essential ingredients and tips for making a great soup. We explored substitutions, preparation steps, cooking methods, and serving ideas. Tips helped enhance flavor and avoid mistakes. Variations like a spicy option or a vegetarian version offer fun twists. Finally, we discussed storage and reheating for leftovers. With these insights, you now have the tools to create, adapt, and enjoy your soup! Cooking can be fun and rewarding. Give it a try!

Green Enchiladas Chicken Soup

A delicious and hearty soup made with shredded chicken, green enchilada sauce, and a variety of beans and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can green enchilada sauce (15 oz)
  • 4 cups chicken broth
  • 1 cup corn (canned or frozen)
  • 1 can black beans, rinsed and drained (14 oz)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (like Monterey Jack or Mexican blend)
  • 1 4 cup fresh cilantro, chopped (for garnish)
  • 2 avocados, diced (for topping)
  • Tortilla chips (for serving)

Instructions
 

  • In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
  • Add the minced garlic to the pot and cook for another minute until fragrant.
  • Pour in the chicken broth and bring to a simmer.
  • Stir in the green enchilada sauce, shredded chicken, corn, black beans, cumin, smoked paprika, salt, and pepper. Mix well and let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
  • After simmering, taste the soup and adjust seasoning as needed.
  • Serve the soup hot, topped with shredded cheese, diced avocado, and chopped cilantro.
  • Enjoy with a side of tortilla chips for dipping!

Notes

Serve with tortilla chips for a crunchy side.
Keyword chicken, easy, enchiladas, healthy, soup