Green Enchilada Chicken Soup is a delicious and comforting dish that combines the flavors of green enchiladas with hearty chicken soup. Here’s a simple recipe to get you started:
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup sour cream
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, for serving (optional)
- Tortilla chips, for serving (optional)
Instructions:
- Sauté Aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and jalapeño (if using) and cook for another minute.
- Spice it Up:
- Add the ground cumin, chili powder, and paprika to the pot.
- Stir and cook for about 1-2 minutes until the spices are fragrant.
- Build the Base:
- Pour in the chicken broth, green enchilada sauce, and diced green chiles.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the Goodies:
- Add the shredded chicken, frozen corn, and black beans to the pot.
- Stir well and let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
- Finish with Creaminess:
- Stir in the sour cream until fully incorporated.
- Season with salt and pepper to taste.
- Final Touch:
- Add the juice of one lime to the soup and stir.
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve:
- Serve the soup hot, topped with shredded cheese if desired.
- Pair with tortilla chips for added crunch.
Enjoy your Green Enchilada Chicken Soup!
