Green Chicken Enchilada Soup - Hearty & Flavorful
If you're a home cook, a soup lover, or someone looking for a healthy meal option, this Green Chicken Enchilada Soup is perfect for you! Bursting with flavors and nutrients, it's an easy-to-make dish that warms the soul and satisfies the palate. Plus, it's a fantastic way to enjoy the comforting essence of enchiladas in a bowl.
Ingredients List
To make this flavorful soup, you'll need the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 2 cups green enchilada sauce
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 2 cups fresh spinach, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Preparation Steps
- Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Cook the Chicken:
- Add the diced chicken breasts to the pot.
- Cook until the chicken is no longer pink, stirring occasionally, about 6-8 minutes.
- Add the Liquids and Spices:
- Pour in the chicken broth and green enchilada sauce.
- Stir in the ground cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Incorporate the Vegetables:
- Add the white beans, corn kernels, and chopped spinach.
- Simmer for an additional 10 minutes, allowing the flavors to meld together.
- Finish with Fresh Ingredients:
- Stir in the chopped cilantro and lime juice just before serving to add a burst of freshness.
Serving Suggestions
Garnish your Green Chicken Enchilada Soup with:
- A dollop of sour cream or Greek yogurt
- Shredded cheese (cheddar or Monterey Jack works great)
- Sliced avocado
- Tortilla strips or crushed tortilla chips
- Extra chopped cilantro
Serve with a side of warm, crusty bread or cornbread to complete the meal.
Storage and Reheating Tips
- Storage:
- Allow the soup to cool completely.
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheating:
- Reheat individual portions in the microwave or the entire batch on the stovetop over medium heat.
- Add a splash of chicken broth if the soup has thickened too much during storage.
Final Tips
- Customize the Heat:
- If you like your soup spicier, add a chopped jalapeño or a pinch of cayenne pepper during the sautéing phase.
- Make It Creamy:
- For a creamier version, stir in half a cup of heavy cream or coconut milk after adding the vegetables.
- Pre-Cooked Chicken:
- If you're short on time, use pre-cooked rotisserie chicken. Just add it in step 3 after the soup has reached a simmer.
Enjoy crafting this hearty and nutritious Green Chicken Enchilada Soup, and don't forget to share your creations with our community! Happy cooking!