Green Chili Chicken Enchilada Soup is a delightful dish that combines the warm, comforting elements of traditional enchiladas with the ease of a soup. This dish, rich with flavor and spice, not only warms you up on a chilly day but also offers a delightful mix of textures and ingredients. You’ll find tender chunks of chicken, vibrant veggies, and a creamy base that all come together for a meal that is both satisfying and hearty.
Why We Love This Green Chili Chicken Enchilada Soup Recipe
This Green Chili Chicken Enchilada Soup is an absolute favorite for many reasons. First off, it’s incredibly easy to prepare, especially if you use a slow cooker. You can simply toss in your ingredients, set it, and forget it until dinner time. The combination of spices, such as chili powder and cumin, gives this soup a rich depth of flavor that will wake up your taste buds. Plus, it’s customizable! You can adjust the spice level to suit your taste or include your favorite toppings. The warm and cozy feeling this soup brings is sure to make it a staple in your home.
Ingredients about Green Chili Chicken Enchilada Soup
To create this delicious soup, gather the following ingredients:
List of ingredients with measurements
- 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 Directions
Making this Green Chili Chicken Enchilada Soup is a straightforward process that results in an incredibly flavorful dish.
- Start by preparing your ingredients. This means you’ll want to gather everything you need within arm’s reach.
- In your large crockpot, add the boneless, skinless chicken breasts. Pour in the green enchilada sauce and make sure to add in the diced fire-roasted green chiles and the diced tomatoes. This combination creates the rich base for your soup.
- Now, it’s time to spice things up! Sprinkle in the chili powder, ground cumin, paprika, garlic powder, sea salt, onion powder, and black pepper. These spices are the key to achieving that authentic enchilada flavor.
- Next, pour the low-sodium chicken broth into the crockpot, ensuring the ingredients are well-coated with the broth.
- Cover your crockpot with its lid and set it to cook. You can choose to cook it on low for 7 to 8 hours or on high for 3 to 4 hours, depending on your schedule.
- About 30 minutes before the cooking time is done, take two forks and shred the chicken while it’s still in the pot. This allows the chicken to absorb the flavors and makes it easier to serve.
- Once that’s done, you can add the rinsed black beans, white beans, corn, fresh cilantro, and cream cheese into the pot. Stir everything together well.
- Cover the pot again and let it cook for an additional 30 minutes. This will allow all the flavors to meld beautifully.
- When you are ready to serve, ladle the soup into bowls and garnish with fresh lime juice, cheese, cilantro, avocado, and some crushed tortilla chips for that extra crunch.
How to Serve Green Chili Chicken Enchilada Soup
Serving this beautiful soup is part of the experience. As you ladle it into bowls, you’ll see the vibrant colors come through, thanks to the green chiles, beans, and tomatoes. For the ultimate presentation, consider placing a few garnishes on top before serving. A squeeze of fresh lime juice can brighten the flavors significantly. Sprinkle some shredded cheese and chopped cilantro on top for added freshness.
You could also include avocado slices, which not only provide a creamy texture but also a wonderful flavor that complements the spices in your soup. Crushed tortilla chips can add a lovely crunch to your dish and create a delightful contrast to the creamy soup.
This soup makes the perfect main dish for family dinners, but you can also serve it at gatherings or parties, allowing your guests to serve themselves and enjoy customizing their bowls. Whether it’s a cozy family night or a lively get-together, you can’t go wrong with this Green Chili Chicken Enchilada Soup.
Expert Tips: Green Chili Chicken Enchilada Soup
To ensure that your soup turns out perfectly every time, consider these expert tips:
- Adjust the spice levels to your taste preference. If you love heat, you can add more chili powder or even some diced jalapeños for an extra kick.
- For a thicker consistency, you can blend a portion of the soup after shredding the chicken and then stir it back in. This will create a creamy texture without losing the chunky goodness.
- Fresh cilantro adds a burst of flavor, but if you aren’t a fan, feel free to skip it or replace it with fresh parsley.
- Consider using rotisserie chicken for quicker preparation. Shred the chicken and mix it into the soup right before serving.
- This soup can be made ahead of time and tastes even better the next day as the flavors have time to meld together.
How to Store Green Chili Chicken Enchilada Soup
If you happen to have leftovers (which is rare because it’s so good!), storing them properly is key to maintaining its flavor. Allow the soup to cool to room temperature and then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 to 4 days.
If you want to keep it for longer, consider freezing it. Place the cooled soup in freezer-safe bags or containers, leaving a little room for expansion. You can freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Variation of Green Chili Chicken Enchilada Soup
One of the best things about this soup is how adaptable it is. Here are a few variations to consider that can help cater to different tastes and dietary preferences:
- Vegetarian Version: You can easily make this soup vegetarian by replacing chicken with an assortment of vegetables such as zucchini, bell peppers, and mushrooms. You can also add some extra beans for protein.
- Spicy Variation: For those who crave more heat, add diced jalapeños or a splash of hot sauce during cooking. This will kick the spice level up a notch.
- Creamy Dream: Swap out the cream cheese for a more indulgent option like heavy cream or sour cream for a richer texture.
- Taco Style: Turn this into a tacos-in-a-bowl dish by adding some taco seasoning, and then topping with crumbled tortilla chips, salsa, and shredded lettuce.
- Cheesy Delight: For a cheesy twist, incorporate shredded cheese into the soup while it’s cooking and top with even more cheese when serving.
FAQ
What is Green Chili Chicken Enchilada Soup?
Green Chili Chicken Enchilada Soup is a flavorful dish that combines chicken, green chiles, and spices, similar to traditional enchiladas, but served as a warm and comforting soup.
How can I make Green Chili Chicken Enchilada Soup spicier?
To spice it up, feel free to add extra chili powder, diced jalapeños, or even a splash of hot sauce during cooking.
Can this soup be made ahead of time?
Absolutely! You can prepare the soup and store it in the refrigerator for up to 3 to 4 days, or freeze it for up to 3 months.
Is there a vegetarian option for Green Chili Chicken Enchilada Soup?
Yes, you can create a vegetarian version by omitting the chicken and incorporating more vegetables and beans for added texture and protein.
What toppings work best for Green Chili Chicken Enchilada Soup?
Some popular toppings include fresh lime juice, shredded cheese, chopped cilantro, avocado slices, and crushed tortilla chips for that extra crunch.
Green Chili Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1.5 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
- 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
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
For Toppings
- Fresh lime, cheese, cilantro, avocado For serving and garnishing
Instructions
Preparation
- Gather all ingredients within arm's reach.
- Place the boneless, skinless chicken breasts in a large crockpot.
- Pour in the green enchilada sauce, diced fire-roasted green chiles, and diced tomatoes.
- Sprinkle in the chili powder, ground cumin, paprika, garlic powder, sea salt, onion powder, and black pepper.
- Add the low-sodium chicken broth ensuring the ingredients are well-coated.
Cooking
- Cover the crockpot with its lid and set to cook on low for 7 to 8 hours or high for 3 to 4 hours.
- About 30 minutes before it's done, shred the chicken in the pot with two forks.
- Add the black beans, white beans, corn, fresh cilantro, and cream cheese into the pot and stir well.
- Cover again and let it cook for 30 more minutes.
Serving
- Ladle the soup into bowls and garnish with fresh lime juice, cheese, cilantro, avocado, and crushed tortilla chips.
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