🌿 Green Enchilada Chicken Soup
Serves: 4–6 | Prep & Cook: 40 min
Ingredients
-
1 lb cooked chicken (shredded, rotisserie works great)
-
1 tbsp olive oil
-
1 medium onion, diced
-
2–3 cloves garlic, minced
-
1–2 jalapeños, seeded & diced (optional, for heat)
-
1 tsp cumin
-
1 tsp chili powder
-
½ tsp smoked paprika
-
4 cups chicken broth
-
1 cup salsa verde (green enchilada sauce works too)
-
1 can (15 oz) corn, drained
-
1 can (15 oz) black beans, drained & rinsed
-
1 cup diced zucchini or green chiles (optional)
-
Salt & black pepper to taste
-
½ cup fresh cilantro, chopped
-
Juice of 1 lime
Optional Toppings
-
Shredded cheese (cheddar, Monterrey Jack)
-
Sour cream or crema
-
Tortilla strips or crushed chips
-
Extra cilantro
-
Avocado slices
🔥 Instructions
1. Sauté Base
-
Heat olive oil in a large pot over medium heat.
-
Sauté onion and jalapeño until soft (~5 min).
-
Add garlic, cumin, chili powder, smoked paprika; cook 30 seconds until fragrant.
2. Build the Soup
-
Add chicken broth and salsa verde; bring to a simmer.
-
Stir in shredded chicken, corn, black beans, and zucchini (if using).
-
Simmer 10–15 minutes to meld flavors.
3. Finish & Serve
-
Taste and season with salt, pepper, and lime juice.
-
Stir in fresh cilantro just before serving.
-
Ladle into bowls, add toppings of choice.
Tips for Maximum Flavor
-
Roast your chicken or use leftover enchilada chicken for extra depth.
-
For creamy soup, add ½ cup sour cream or Mexican crema while simmering.
-
Double the salsa verde for a tangier, punchier flavor.
-
Add a handful of cooked rice or quinoa to make it even heartier.
This soup captures the essence of green enchiladas in a bowl—bright, slightly tangy, comforting, and perfect for chilly nights or casual dinners.
I can also give a slow cooker version that you just dump and forget for 6–8 hours if you want. Do you want me to make that?