Simple & Flavorful Green Enchilada Chicken Soup

There is something truly comforting about a warm bowl of soup that is hearty and full of flavor. This Green Enchilada Chicken Soup blends the tangy zest of green enchilada sauce with tender, juicy chicken and fresh vegetables. It is easy to make and perfect for busy weeknights or cozy weekend lunches. The flavors are bold yet balanced, with a gentle creaminess and just the right amount of spice. You can make it on the stovetop or in a slow cooker, and it is even better as leftovers. Packed with protein, fiber, and vegetables, it makes a complete, satisfying meal. The vibrant green color and inviting aroma make it irresistible and approachable for cooks of all levels.

Ingredients Needed

To make this delicious soup, you will need the following ingredients:

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium green bell pepper, diced
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 4 cups chicken broth
• 1 cup canned green enchilada sauce
• 1 cup canned diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 cup corn kernels, fresh or frozen
• 1 cup black beans, drained and rinsed
• ½ cup fresh cilantro, chopped
• 1 cup shredded Monterey Jack cheese, optional for topping
• ½ cup plain Greek yogurt or sour cream, optional for serving
• Juice of one lime

This combination of ingredients gives the soup its signature flavor. The enchilada sauce adds a zesty tang, the chicken provides protein, and the vegetables bring freshness and texture.

Step by Step Cooking Instructions

Preparing the Vegetables

Heat olive oil and saute onion until soft. Add garlic and bell pepper and cook until fragrant.

Adding Chicken and Seasonings

Add shredded chicken, then stir in cumin, chili powder, smoked paprika, salt, and pepper, coating everything evenly.

Simmering the Soup

Add chicken broth, green enchilada sauce, and diced green chilies. Bring to a boil, then simmer for fifteen to twenty minutes to let the flavors meld.

Adding Vegetables and Fresh Herbs

Stir in corn and black beans, simmer for five more minutes, then remove from heat and add cilantro and lime juice for a fresh finish.

Tips for Customizing the Recipe

This soup is very flexible and can be adjusted to your taste. Use mild or hot enchilada sauce for your preferred heat, or add cream for a richer texture. Swap or skip vegetables for a lower-carb version, and try toppings like avocado, cheese, or tortilla chips. Roasting the vegetables adds a smoky flavor while keeping the soup delicious and customizable.

Nutritional Information

One serving of this Green Enchilada Chicken Soup provides 320 calories, 28 grams of protein, 12 grams of fat, 3 grams of saturated fat, 28 grams of carbohydrates, 8 grams of fiber, 5 grams of sugar, and 780 milligrams of sodium. It is a balanced meal that combines lean protein, vegetables, and healthy fats, making it both nutritious and satisfying.

Serving Suggestions

Serve this soup hot in bowls with a sprinkle of shredded cheese and a dollop of Greek yogurt or sour cream. Pair it with warm tortillas or crusty bread for a complete meal. It also works well as a light lunch with a side salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days, and the flavors continue to deepen over time.

Frequently Asked Questions