Description
This Green Chile Chicken Enchilada Soup is a flavorful, hearty Mexican-inspired soup that’s perfect for a cozy meal. Packed with tender chicken, black beans, corn, and a spicy kick from green chiles and enchilada sauce, it’s a delicious and comforting dish that comes together in just 45 minutes.
Ingredients
Scale
Protein and Vegetables
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz or 425 g) corn, drained
- 1 can (15 oz or 425 g) black beans, rinsed and drained
- 1 can (14.5 oz or 410 g) diced tomatoes, undrained
- 1 can (4 oz or 113 g) diced green chiles
Liquids and Seasonings
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) enchilada sauce
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil (for cooking)
Garnishes
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 cup (100 g) shredded cheese (cheddar or Mexican blend)
Instructions
- Gather ingredients. Assemble all necessary ingredients and have them ready for cooking to streamline the preparation process.
- Cook chicken. Heat a drizzle of olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook them until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Remove chicken from the pot.
- Sauté aromatics. In the same pot, add diced onion and cook until soft and translucent, approximately 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Combine ingredients. Shred the cooked chicken using two forks and return it to the pot. Add diced green chiles, corn, black beans, diced tomatoes (with juices), enchilada sauce, chicken broth, and ground cumin. Stir everything together well.
- Simmer the soup. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Serve. Ladle the hot soup into bowls and garnish each serving with fresh chopped cilantro and shredded cheese. Serve immediately for best taste.
Notes
- You can substitute rotisserie chicken to save time.
- Adjust the heat by adding more or fewer green chiles to your preference.
- Top with sour cream or avocado slices for extra creaminess.
- This soup stores well in the refrigerator for up to 3 days.
- To make it gluten-free, verify that the enchilada sauce contains no gluten ingredients.
