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Green Enchilada Chicken Soup

This delicious Green Enchilada Chicken Soup is a warm, comforting dish that combines tender chicken, a medley of spices, and zesty green enchilada sauce. It is perfect for chilly evenings and can be served with tortilla chips or warm bread for a complete meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 stirring spoon
  • 1 ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded (about 1 pound)
  • 2 cups corn (frozen or canned)
  • 1 can (10 oz) green enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • to taste salt and pepper
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Avocado, sliced (optional)

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and bell pepper. Sauté for about 5 minutes, or until they begin to soften.
  • Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.
  • Pour in the chicken broth and bring to a simmer.
  • Add the shredded chicken, corn, green enchilada sauce, and black beans. Stir well to combine.
  • Allow the soup to simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and lime wedges. Add avocado slices if desired.

Notes

For extra creaminess, consider adding a dollop of sour cream or Greek yogurt when serving.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Leftover soup freezes well; store in an airtight container for up to 3 months.