Description
A comforting and flavorful green enchilada chicken soup that combines tender chunks of chicken, vibrant veggies, and a tangy green sauce. Perfect for cozy nights or meal prepping! 🥣✨
Ingredients
Scale
Â
- 1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- 4 cups chicken broth
- 1 cup green enchilada sauce (homemade or store-bought)
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 green bell pepper (chopped)
- 1 can (15 oz) diced tomatoes with green chilies
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper (to taste)
- Fresh cilantro (for garnish)
- Shredded cheese (optional, for topping)
- Avocado slices (optional, for topping)
- Crushed tortilla chips (optional, for crunch)
Instructions
- Heat Olive Oil : In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent.
- Add Garlic and Veggies : Stir in minced garlic and chopped bell pepper. Cook for 2-3 minutes until softened.
- Combine Broth and Sauce : Pour in chicken broth and green enchilada sauce. Bring to a simmer.
- Cook Chicken : Add chicken pieces and cook until fully cooked through (about 8-10 minutes).
- Season and Simmer : Stir in diced tomatoes with green chilies, cumin, salt, and pepper. Let the soup simmer for 10-15 minutes to meld flavors.
- Serve : Ladle into bowls and top with shredded cheese, avocado slices, crushed tortilla chips, and fresh cilantro.
Notes
For a spicier version, add diced jalapeños or red pepper flakes.
Use leftover rotisserie chicken for quicker prep time.
Customize toppings to suit your preferences—try sour cream, lime wedges, or even corn kernels!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300 Kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg