Introduction to Easy Green Enchilada Chicken Soup
As a busy mom, I know how challenging it can be to whip up a delicious meal after a long day. That’s why I love this Easy Green Enchilada Chicken Soup! It’s a quick solution for those hectic weeknights when you want something comforting yet satisfying. With just a handful of ingredients, you can create a flavorful dish that warms the soul and impresses your loved ones. Plus, it’s perfect for any day of the week, whether you’re feeding a crowd or just looking for a cozy dinner for yourself.
Why You’ll Love This Easy Green Enchilada Chicken Soup
This Easy Green Enchilada Chicken Soup is a lifesaver for busy days. It comes together in just 25 minutes, making it a fantastic option for those nights when time is tight. The rich, zesty flavors will have your family asking for seconds. Plus, it’s versatile! You can easily customize it to suit your taste or dietary needs, ensuring everyone at the table leaves happy and satisfied.
Ingredients for Easy Green Enchilada Chicken Soup
Gathering the right ingredients is key to making this Easy Green Enchilada Chicken Soup a success. Here’s what you’ll need:
- Cooked shredded chicken: This is the star of the show! You can use rotisserie chicken for convenience or cook your own. It adds protein and heartiness.
- Green enchilada sauce: This sauce brings a burst of flavor. Look for a brand you love, or make your own if you’re feeling adventurous!
- Chicken broth: A good quality broth enhances the soup’s depth. You can use homemade or store-bought, whichever you have on hand.
- Black beans: These add fiber and a nice texture. Canned beans are a time-saver; just drain and rinse them before adding.
- Corn: Whether frozen or canned, corn adds a touch of sweetness. It’s a great way to sneak in some veggies!
- Cumin: This spice gives the soup a warm, earthy flavor. It’s a must-have for that authentic Mexican taste.
- Garlic powder: A quick way to infuse flavor without the fuss of fresh garlic. It’s a pantry staple in my kitchen!
- Onion powder: Similar to garlic powder, it adds depth without the chopping. Perfect for busy cooks!
- Salt and pepper: Essential for seasoning. Adjust to your taste for the perfect balance.
- Shredded cheese (optional): If you love cheesy goodness, sprinkle some in for a creamy finish. Cheddar or Monterey Jack works beautifully.
- Fresh cilantro for garnish (optional): This adds a pop of color and freshness. If you’re not a fan, feel free to skip it!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Easy Green Enchilada Chicken Soup
Making this Easy Green Enchilada Chicken Soup is a breeze! Follow these simple steps, and you’ll have a warm, comforting bowl ready in no time. Let’s dive in!
Step 1: Combine Broth and Sauce
Start by pouring the chicken broth and green enchilada sauce into a large pot over medium heat. Stir them together until well combined. This is where the magic begins! The aroma will start to fill your kitchen, making your mouth water.
Step 2: Add Chicken and Beans
Next, toss in the cooked shredded chicken and the drained black beans. Stir everything together gently. The chicken adds heartiness, while the beans bring in fiber. It’s a match made in culinary heaven!
Step 3: Season the Soup
Now it’s time to season! Sprinkle in the cumin, garlic powder, onion powder, salt, and pepper. Give it a good stir to ensure the spices are evenly distributed. This step is crucial for that rich, zesty flavor that makes this soup so delightful.
Step 4: Simmer and Stir
Bring the soup to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally. This allows all the flavors to meld together beautifully. Keep an eye on it; you want it hot but not boiling over!
Step 5: Add Cheese (Optional)
If you’re feeling cheesy, now’s the time to add shredded cheese. Stir it in until it melts into the soup, creating a creamy texture. It’s optional, but trust me, it takes the soup to a whole new level of deliciousness!
Step 6: Serve and Garnish
Finally, ladle the soup into bowls and garnish with fresh cilantro if you like. This adds a lovely pop of color and freshness. Serve it hot, and watch your family dig in with smiles on their faces!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- Use rotisserie chicken for a quick shortcut; it’s a game changer!
- Don’t skip the seasoning; it’s what elevates the flavor of your soup.
- Feel free to adjust the spice level to suit your family’s taste.
- Store leftovers in an airtight container for easy reheating later.
Equipment Needed
- Large pot: A sturdy pot is essential for simmering the soup. A Dutch oven works great too!
- Wooden spoon: Perfect for stirring without scratching your pot. A silicone spatula is a good alternative.
- Measuring cups: Handy for portioning ingredients accurately. You can also eyeball it if you’re feeling adventurous!
- Can opener: Necessary for opening canned beans and corn. A manual or electric one will do.
Variations of Easy Green Enchilada Chicken Soup
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for a fiery twist. This is perfect for those who love a little heat!
- Vegetarian Option: Swap the chicken for extra beans or lentils. You can also add more veggies like zucchini or bell peppers for a hearty, meatless meal.
- Creamy Version: Stir in a dollop of sour cream or Greek yogurt just before serving. This adds a rich creaminess that balances the flavors beautifully.
- Low-Carb Adaptation: Replace corn with cauliflower rice for a lower-carb option. It still provides a nice texture without the extra carbs.
- Herb Infusion: Experiment with fresh herbs like oregano or thyme for a unique flavor profile. They can elevate the soup to new heights!
Serving Suggestions for Easy Green Enchilada Chicken Soup
- Pair the soup with warm tortilla chips for a delightful crunch.
- Serve alongside a fresh garden salad to add a refreshing contrast.
- A dollop of sour cream on top can enhance the creaminess.
- For drinks, try a light Mexican beer or a zesty limeade.
- Garnish with extra cilantro for a beautiful presentation!
FAQs about Easy Green Enchilada Chicken Soup
Can I make this soup ahead of time?
Absolutely! This Easy Green Enchilada Chicken Soup can be made ahead and stored in the refrigerator for up to three days. Just reheat it on the stove when you’re ready to enjoy!
Can I freeze the soup?
Yes, you can freeze this soup! Just let it cool completely, then transfer it to an airtight container. It will keep well in the freezer for up to three months. Thaw it overnight in the fridge before reheating.
What can I serve with this soup?
This soup pairs wonderfully with tortilla chips, warm tortillas, or a fresh salad. You can also add a dollop of sour cream or avocado for extra creaminess!
Is this soup gluten-free?
Yes! This Easy Green Enchilada Chicken Soup is naturally gluten-free, making it a great option for those with dietary restrictions. Just double-check the labels on your enchilada sauce and broth to ensure they are gluten-free.
How can I make this soup spicier?
If you love a little heat, consider adding diced jalapeños or a splash of your favorite hot sauce. You can also use a spicier enchilada sauce for an extra kick!
Final Thoughts
Cooking this Easy Green Enchilada Chicken Soup is more than just preparing a meal; it’s about creating a moment of joy for you and your family. The delightful aroma wafting through your kitchen sets the stage for a cozy gathering. Each spoonful is a warm hug, bringing comfort and satisfaction. Plus, the ease of this recipe means you can spend less time in the kitchen and more time enjoying the company of your loved ones. So, grab your ingredients and let this soup become a cherished part of your family’s dinner rotation. Happy cooking!
Print
Easy Green Enchilada Chicken Soup – Try This Quick Recipe!
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A quick and easy recipe for a delicious green enchilada chicken soup that is perfect for any day of the week.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, combine the chicken broth and green enchilada sauce over medium heat.
- Add the shredded chicken, black beans, corn, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the soup to a simmer and cook for about 10-15 minutes, stirring occasionally.
- If desired, stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Can be served with tortilla chips or warm tortillas on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg