Description

A comforting and flavorful Green Chicken Enchilada Soup featuring tender shredded chicken simmered in a zesty green enchilada sauce with aromatic spices, vegetables, and optional beans and corn, finished with a touch of cream and lime for brightness. Perfect for a cozy weeknight meal topped with cheese, cilantro, and crunchy tortilla chips.

Ingredients

Scale

Protein

2 large boneless, skinless chicken breasts (or thighs for more flavor)

Vegetables and Canned Goods

1 medium onion, diced
3 cloves garlic, minced
1 can (about 10 oz) green enchilada sauce
4 cups chicken broth (low sodium preferred)
1 can (4 oz) canned green chilies, diced
1 cup frozen or canned corn kernels (optional)
1 can (15 oz) black beans, drained and rinsed (optional)

Spices and Seasonings

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper, to taste

Additional Ingredients

1 tablespoon olive oil (for sautéing)
2 tablespoons lime juice
1/2 cup heavy cream (optional, for creaminess)
1/2 cup shredded cheese (Mexican blend, for topping)
Crushed tortilla chips (for garnish)
Fresh chopped cilantro (for garnish)
Sour cream (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add to the pot and cook for 6-7 minutes per side, or until the chicken is browned and cooked through. Remove the chicken from the pot and shred it using two forks. Set aside.
Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the Broth and Sauces: Pour in the chicken broth, green enchilada sauce, and diced green chilies. Stir to combine. Add ground cumin, chili powder, dried oregano, and salt and pepper to taste. Bring the soup to a simmer over medium heat.
Add Chicken and Optional Ingredients: Return the shredded chicken to the pot along with the corn and black beans if using. Stir well and let the soup simmer for 10-15 minutes to allow the flavors to meld together.
Add Cream and Lime Juice: If using heavy cream, stir it into the soup for added richness and creaminess. Finish by stirring in lime juice to brighten the flavors.
Serve: Ladle the soup into bowls and top with shredded cheese, fresh chopped cilantro, a dollop of sour cream if desired, and crushed tortilla chips for crunch. Enjoy warm.

Notes

For more flavor, use chicken thighs instead of breasts.
Adjust the spice level by choosing mild or hot green enchilada sauce and green chilies.
Corn and black beans are optional but add great texture and nutrients.
Heavy cream adds richness, but you can omit it for a lighter soup.
Leftovers store well in the refrigerator for up to 3 days and freeze beautifully.
Garnish with avocado slices for extra creaminess if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican