Ah, there’s just something so comforting about a warm bowl of soup, isn’t there? It wraps around you like a cozy blanket on a chilly evening! My *green enchiladas chicken soup* is the perfect way to blend vibrant flavors with that heartwarming feeling. Imagine tender shredded chicken swimming in a rich, zesty green enchilada sauce, paired with hearty black beans and sweet corn. This recipe holds a special place in my heart because it reminds me of family gatherings, where we’d sit around the table, savoring each bite and sharing stories. Trust me, once you take a sip, you’ll understand why I can’t get enough of this soupy goodness!

Ingredients

2 cups cooked chicken, shredded
4 cups chicken broth
1 can (10 oz) green enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional, for topping)
Chopped cilantro for garnish

How to Prepare Green Enchiladas Chicken Soup

Step-by-Step Instructions

Let’s get cooking! First, grab a large pot and heat a splash of oil over medium heat. Once it’s shimmering, toss in the chopped onion and minced garlic. Sauté them for about 3–4 minutes until they’re nice and soft—this step builds a fantastic base of flavor!

Next, stir in your shredded chicken, the chicken broth, and that delicious green enchilada sauce. Oh, the aroma is going to be heavenly! Now, add in the black beans, corn, and diced tomatoes. Sprinkle in the cumin and chili powder to pack in even more flavor. Give everything a good stir to combine all those vibrant ingredients.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This is your chance to let those flavors meld together beautifully. Don’t forget to taste it towards the end and adjust the salt and pepper as needed. You want it just right!

Once it’s ready, ladle the soup into bowls and top with shredded cheese and fresh cilantro if you like. Serve it hot and watch everyone dig in with smiles on their faces. Enjoy the warmth and comfort of this delightful soup—you’ve earned it!

Why You’ll Love This Recipe

Quick prep time—ready in just 45 minutes!
Hearty and filling, perfect for cozy nights or feeding a crowd.
Packed with vibrant flavors from the green enchilada sauce and spices.
Gluten-free, making it a great option for everyone to enjoy.
Customizable—add your favorite toppings or spice it up as you like!
Perfect for meal prep; it stores well and tastes even better the next day.

Tips for Success

To really elevate your *green enchiladas chicken soup*, here are a few of my favorite pro tips! First, don’t be shy with the spices—if you like a kick, toss in some diced jalapeños or a pinch of cayenne pepper for extra heat. You can also switch things up by using rotisserie chicken for a quicker, flavor-packed option. And if you’re feeling adventurous, try adding diced bell peppers or zucchini for extra veggies!

For serving, I love pairing this soup with crispy tortilla chips for that delightful crunch. You can also create a toppings bar with avocado slices, lime wedges, and extra cheese to let everyone customize their bowls. Enjoy experimenting, and make it your own!

Nutritional Information

Please note that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. In each generous bowl of my *green enchiladas chicken soup*, you can expect around 350 calories, 25 grams of protein, and 10 grams of fat. It’s also packed with fiber—about 10 grams per serving! This soup is not only delicious but also a hearty option that won’t weigh you down.

FAQ Section

Can I freeze this soup?

Absolutely! My *green enchiladas chicken soup* freezes beautifully. Just let it cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave. Give it a good stir and add a splash of broth if it’s thickened up a bit. So easy, right?

**What can I serve with green enchiladas chicken soup?**

This soup is fantastic on its own, but if you want to take it up a notch, here are some delicious options! Crispy tortilla chips are a must—they add such a great crunch! You could also serve it with warm cornbread or a side salad for a well-rounded meal. Don’t forget to offer some lime wedges, avocado slices, and extra cheese as toppings so everyone can customize their bowls. Yum!

How can I make this soup spicier?

If you’re in the mood for some heat, there are plenty of ways to spice up your *green enchiladas chicken soup*! You can add diced jalapeños when you sauté the onions and garlic for that fresh kick. Another option is to stir in some chipotle peppers in adobo sauce for a smoky flavor. If you really want to turn up the heat, sprinkle in some cayenne pepper or even a dash of hot sauce right before serving. Just remember to taste as you go—you want it to be enjoyable, not overwhelming!

Storage & Reheating Instructions

Storing leftovers of my *green enchiladas chicken soup* is super easy! Just let it cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll keep well for up to 4 days. If you want to save it for longer, you can freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave it until heated through. You might want to add a splash of broth if it seems a bit thick. Enjoy every last drop!