Description
A comforting and easy Green Enchiladas Chicken Soup recipe that captures all the delicious flavors of your favorite enchiladas in a simple, weeknight-friendly soup. Perfect for a flavorful meal without the fuss.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 (28 ounce) can of tomatillos, drained and rinsed, or 2 cups of prepared salsa verde (mild or medium)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- For Serving (optional but recommended):
- Shredded Monterey Jack or cheddar cheese
- Sour cream or plain Greek yogurt
- Fresh cilantro, chopped
- Crushed tortilla chips or strips
- Diced avocado
- Lime wedges
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3. Add the chicken breasts or thighs to the pot. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink.
- 4. Remove the chicken from the pot and set it aside on a plate. The broth will remain in the pot.
- 5. Stir in the drained tomatillos or salsa verde, black beans, corn, cumin, oregano, and cayenne pepper (if using). Bring the mixture back to a simmer.
- 6. While the soup is simmering, shred the cooked chicken using two forks.
- 7. Return the shredded chicken to the pot.
- 8. Season the soup with salt and freshly ground black pepper to taste. Let it simmer for another 5-10 minutes to allow the flavors to meld.
Notes
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup has thickened considerably due to the beans, you may need to add a splash more chicken broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g