Green Chicken Enchilada Soup
This delicious Green Chicken Enchilada Soup combines tender shredded chicken, black beans, corn, and green chiles in a creamy broth. Ready in just 45 minutes for a comforting meal.
Equipment
- large pot or Dutch oven
- cutting board
- knife
- measuring spoons
- measuring cups
- stirring spoon
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 can green enchilada sauce 10 ounce
Add-ins and Toppings
- 1 can diced green chiles 4 ounce
- 1 can black beans 15 ounce, rinsed and drained
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/2 cup sour cream plus more for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Shredded Monterey Jack cheese for serving
- Tortilla strips for serving
- Fresh cilantro chopped, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic, cumin, and chili powder to the pot and cook for 1 minute, stirring constantly, until the spices are fragrant.
- Place the whole chicken breasts into the pot. Pour in the chicken broth and green enchilada sauce. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
- Stir in the diced green chiles, black beans, and frozen corn. Bring the soup back to a simmer and cook for 5 minutes to heat everything through.
- Turn off the heat. Stir in the heavy cream and sour cream until the soup is smooth and creamy. Season with the salt and pepper, tasting and adjusting as needed.
- Ladle the hot soup into bowls and top with shredded cheese, tortilla strips, a dollop of sour cream, and fresh cilantro.
Notes
Top with shredded cheese, tortilla strips, a dollop of sour cream, and fresh cilantro.