Description
This Green Chile Chicken Enchilada Soup is a hearty and flavorful Mexican-inspired dish combining tender chicken, green chiles, black beans, corn, and enchilada sauce in a comforting broth. Perfect for a cozy meal, it features a delicious blend of spices topped with fresh cilantro and melted cheese.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 can (4 oz or 113 g) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (950 ml) chicken broth
- 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 cup (240 ml) enchilada sauce
- 1 teaspoon ground cumin
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 cup (100 g) shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Olive oil (for cooking)
Instructions
- Gather Ingredients: Collect all the ingredients needed for the soup, making sure the chicken breasts and canned items are ready for use.
- Cook Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then place them in the pot. Cook until golden brown on both sides, about 5-7 minutes per side.
- Sauté Onion and Garlic: Remove the chicken and set aside. In the same pot, add the diced onion and sauté until softened and translucent, about 4-5 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients: Shred the cooked chicken using two forks and return it to the pot. Add the diced green chiles, corn, black beans, diced tomatoes (with juice), enchilada sauce, ground cumin, and chicken broth. Stir well to combine all ingredients evenly.
- Simmer: Bring the soup mixture to a boil, then reduce heat to low and let it simmer uncovered for 20-25 minutes. This allows flavors to meld and soup to thicken slightly.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro and shredded cheese. Serve warm for a comforting meal.
Notes
- For extra heat, add diced jalapeños or hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, stir in a bit of sour cream or heavy cream before serving.
- To make it gluten-free, confirm that the enchilada sauce is gluten-free.
- This soup can be made ahead and reheated gently on the stovetop.
