Hey y’all! If you’re searching for a recipe that’s both comforting and packed with flavor, look no further than this Green Enchiladas Chicken Soup. It’s a delightful blend of zesty green enchiladas and hearty chicken soup, perfect for family dinners or a cozy night in. Ready to dive into this bowl of goodness? Let’s get cooking!
Why You’ll Love This
- This soup combines the bold flavors of green enchiladas with the soothing comfort of chicken soup.
- It’s easy to make in under an hour, perfect for busy weeknights.
- Rich in protein and vitamins, it’s a nutritious option for the whole family.
- The leftovers taste even better the next day, making it a great make-ahead meal.
- It’s versatile and can be easily adjusted to suit your spice tolerance.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 4 cups chicken broth
- 1 cup salsa verde
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup sour cream
Directions
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Step 2: Cook the Chicken
Add the cubed chicken to the pot and cook until it’s browned on all sides, approximately 5-7 minutes.
Step 3: Simmer the Soup
Pour in the chicken broth and salsa verde. Stir in the black beans, corn, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Step 4: Finish and Serve
Stir in the cilantro and lime juice. Taste and adjust seasoning as needed. Serve hot, topped with a dollop of sour cream.
Notes
- For a creamier soup, blend half of it using an immersion blender before serving. Check out Serious Eats for more blending tips.
- You can use rotisserie chicken to save time and add more depth of flavor.
Variations
- Vegetarian: Replace chicken with more beans or tofu.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce.
- Cheesy Delight: Stir in 1 cup of shredded cheese just before serving.
Required Equipment
- Large pot
- Knife and cutting board
- Measuring cups and spoons
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a bit of water if it thickens.
Suggested Pairings
Pair this soup with warm tortillas or crusty bread for a complete meal. A fresh green salad on the side balances the flavors beautifully.
Pro Tips
- Use fresh lime juice for the best flavor boost. Learn more about its benefits from Healthline.
- Garnish with avocado slices for added creaminess and nutrition.
- Prepare ingredients beforehand to streamline the cooking process.
FAQ
- Can I freeze Green Enchiladas Chicken Soup?
Yes, this soup freezes well. Let it cool completely before transferring it to airtight containers. Freeze for up to 3 months. - What can I use instead of salsa verde?
Tomatillo sauce or green taco sauce can serve as great substitutions. - How can I make it less spicy?
Use mild salsa verde and omit any additional spicy ingredients like jalapeños.