Green Chili Chicken Enchilada Soup is a comforting and flavorful dish that’s perfect for any occasion. Combining the warm essence of enchiladas with a delightful soup base, this recipe is sure to warm you up from the inside out. With tender chicken, zesty green chiles, and a creamy layer of cheese, it’s a dish that brings the family together. Whether it’s a chilly day or you’re just craving something hearty, this soup serves as a hearty meal that’s easy to make and even easier to enjoy.
Why We Love This Green Chili Chicken Enchilada Soup Recipe
One of the best things about this Green Chili Chicken Enchilada Soup is its ability to bring joy in a bowl. The combination of spices and fresh ingredients creates a depth of flavor that’s simply irresistible. You’ll find that this recipe is not only straightforward but also packs a nutritional punch. Not to mention, it’s customizable! Whether you prefer extra heat or want to boost the vegetables, this soup allows you the freedom to make it your own. It’s a beloved choice for family dinners, game days, or casual gatherings with friends. Besides, cooking it in a crockpot makes it a set-it-and-forget-it meal, giving you more time to enjoy with your loved ones while it bubbles away creating a perfect blend of flavors.
Ingredients for Green Chili Chicken Enchilada Soup
Here’s what you’ll need to whip up this delightful soup. Gather these ingredients to create a savory dish your taste buds will thank you for:
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 2 cans (4 oz) diced fire-roasted green chiles
- 1 can (10.5 oz) diced tomatoes
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 cups low-sodium chicken broth
- 2 cans (14.5 oz) black beans, rinsed and drained
- 1 can (14.5 oz) white beans, rinsed and drained
- 1 cup corn
- 3 tbsp fresh cilantro, chopped
- 1 package (8 oz) cream cheese
- Fresh lime, cheese, cilantro, avocado for topping
How to Make Green Chili Chicken Enchilada Soup
Making this Green Chili Chicken Enchilada Soup is a straightforward process that brings together flavors so satisfying, you’ll be glad you made it. Start by preparing your ingredients, chucking everything into a large crockpot. Begin with the chicken and layer in the green enchilada sauce, diced green chiles, and diced tomatoes. Next, sprinkle in the spice blend, which includes chili powder, ground cumin, paprika, garlic powder, sea salt, onion powder, and black pepper. Pour in the low-sodium chicken broth, ensuring all ingredients are well-coated with the spices and sauces.
After everything is in the pot, cover the crockpot and cook on low for about 7-8 hours or on high for 3-4 hours. This slow cooking method allows the chicken to become tender and infuse the broth with rich flavors.
When you have about 30 minutes left in cooking, take out the chicken and shred it using two forks. This activity is quite therapeutic as you see the chicken transform into shreds that will soak up the flavors of the soup even more! Return the shredded chicken back to the crockpot, along with black beans, white beans, corn, chopped cilantro, and cream cheese. Give everything a good stir, cover, and cook for an additional 30 minutes. You’ll want to stir again to make sure the cream cheese melts thoroughly, creating that luscious creamy texture you crave in a good soup.
How to Serve Green Chili Chicken Enchilada Soup
When it comes to enjoying your Green Chili Chicken Enchilada Soup, presentation can turn a simple dish into something special. Begin by ladling the hot, aromatic soup into bowls. The color will invite everyone to dig in! For extra flair, consider garnishing each bowl with a squeeze of fresh lime juice. The citrus enhances the overall flavor and adds a bright touch.
You can also top your bowl with shredded cheese, extra chopped cilantro, and slices of fresh avocado for that creamy texture. Crushed tortilla chips scatter nicely over the top, giving your soup an inviting crunch. The mission here is to make the serving experience as enjoyable as the eating experience. Lay out a couple of colorful bowls and let everyone personalize their soup, you’ll find that it’s not just a meal; it’s interactive dining!
Expert Tips: Green Chili Chicken Enchilada Soup
To elevate your Green Chili Chicken Enchilada Soup experience, here are some expert tips. One great tip is to adjust the spice level according to your preference. If you’re a fan of extra heat, feel free to toss in some jalapeños or add more chili powder. Another helpful hint is to make this soup ahead of time; it freezes well and reheats beautifully, making it a perfect make-ahead meal for busy days.
If you want a fresher taste, consider adding some lime zest or even a splash of lime juice right before serving. Additionally, if you prefer a thicker soup, let it cook a bit longer after adding the beans and cream cheese to help reduce the liquid. It’s all about personalizing this soup to meet your taste preferences!
How to Store Green Chili Chicken Enchilada Soup
To store your Green Chili Chicken Enchilada Soup, let it cool down to room temperature first. Once cooled, divide the soup into airtight containers. It’s best to separate individual servings so it’s easy to grab-and-go. Keep the containers in the fridge if you’re planning to finish them within a week. For longer storage, place them in the freezer, where the flavors will continue to deepen.
When you’re ready to enjoy the leftover soup, you can reheat it on the stove over low heat or pop it in the microwave in a safe container. Just add a splash of broth or water if you find it has thickened too much.
Variation of Green Chili Chicken Enchilada Soup
This Green Chili Chicken Enchilada Soup recipe is wonderfully versatile, allowing you to add your creative touch. For instance, consider tossing in some vegetables like bell peppers, zucchini, or even sweet potatoes for added nutrition. If you’re feeling adventurous, you could switch out the beans for lentils, which will give the soup a unique texture.
Alternatively, if you’re looking for a vegetarian version, replace the chicken with chickpeas or try some hearty mushrooms for a satisfying bite. You might also experiment by using different types of cheese for the topping; a sharp cheddar or even a sprinkle of feta can enhance the flavor profile. The beauty of this soup is in its flexibility, so don’t hesitate to explore and make it your own!
FAQ
What is Green Chili Chicken Enchilada Soup?
Green Chili Chicken Enchilada Soup is a delicious soup that combines chicken, green enchilada sauce, green chiles, and a mix of beans, creating a creamy, hearty meal that’s packed with flavor.
How do I store leftover Green Chili Chicken Enchilada Soup?
Once cooled, store your soup in airtight containers. Keep it in the fridge for up to a week or freeze it for longer storage. Reheat before enjoying.
Can I make this soup spicy?
Absolutely! You can increase the spice level by adding jalapeños, more chili powder, or even diced serrano peppers to the mix.
Is this Green Chili Chicken Enchilada Soup healthy?
This soup is packed with lean protein from the chicken and fiber from the beans, making it a healthy meal option when you control the ingredients.
Can I make Green Chili Chicken Enchilada Soup vegetarian?
Yes! Swap the chicken for chickpeas or black beans and use vegetable broth instead of chicken broth for a tasty vegetarian version.
Dive into this vibrant, flavorful bowl of comfort, and let your taste buds thank you with every delicious spoonful!
Green Chili Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can green enchilada sauce (10 oz)
- 2 cans diced fire-roasted green chiles (4 oz each)
- 1 can diced tomatoes (10.5 oz)
- 2 cups low-sodium chicken broth
Spices
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 0.5 tsp onion powder
- 0.5 tsp black pepper
Beans and Vegetables
- 2 cans black beans, rinsed and drained (14.5 oz each)
- 1 can white beans, rinsed and drained (14.5 oz)
- 1 cup corn
- 3 tbsp fresh cilantro, chopped
Creamy Component
- 1 package cream cheese (8 oz)
Toppings
- Fresh lime For squeezing over the soup
- Cheese For topping
- Cilantro For garnish
- Avocado For topping
Instructions
Preparation
- Prepare your ingredients: chop the cilantro, shred the chicken after cooking.
- Place the chicken into the crockpot and layer with green enchilada sauce, diced green chiles, and diced tomatoes.
- Sprinkle in the spice blend of chili powder, cumin, paprika, garlic powder, sea salt, onion powder, and black pepper.
- Pour in the low-sodium chicken broth to coat all ingredients.
Cooking
- Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken and return it to the crockpot with black beans, white beans, corn, cilantro, and cream cheese.
- Stir well, cover, and cook for an additional 30 minutes.
Serving
- Ladle the soup into bowls and garnish with lime juice, shredded cheese, cilantro, and avocado.
- Top with crushed tortilla chips for added crunch.
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