Description
A comforting and flavorful soup that brings the delicious taste of green enchiladas to your table. Easy to make and perfect for weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can green enchilada sauce
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (4-ounce) can diced green chilies, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (optional)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional garnishes: shredded Monterey Jack cheese, sour cream, chopped cilantro, avocado, tortilla strips
Instructions
- 1. In a large pot or Dutch oven over medium heat, melt 1 tablespoon of olive oil or butter. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2. Pour in the chicken broth, green enchilada sauce, Rotel diced tomatoes and green chilies (undrained), and diced green chilies (undrained). Stir in the cumin, chili powder, and dried oregano. Bring the mixture to a simmer.
- 3. Add the chicken breasts or thighs to the pot. Ensure they are mostly submerged in the liquid. Bring back to a gentle simmer, then reduce the heat to low, cover, and cook for 20-30 minutes for breasts or 30-45 minutes for thighs, or until the chicken is cooked through and easily shreds with a fork.
- 4. Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken. Return the shredded chicken to the pot. Stir in the rinsed and drained black beans and drained corn (if using).
- 5. Continue to simmer the soup for another 10-15 minutes to allow the flavors to meld and the beans and corn to heat through. Stir in the half-and-half or heavy cream. Heat gently for a few more minutes until the soup is warmed through, but do not bring to a boil after adding the cream, as it may curdle.
- 6. Season the soup with salt and freshly ground black pepper to taste. Ladle the Creamy Green Enchiladas Chicken Soup into bowls and serve hot, topped with your favorite garnishes.
Notes
To store, 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 low heat, stirring occasionally, until warmed through. Avoid high heat to prevent the cream from separating. Add a splash of broth or water if the soup has become too thick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop and Slow Cooker adaptable
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g