Green Enchiladas Chicken Soup is a delicious and comforting dish that combines the flavors of green enchiladas with the heartiness of chicken soup. Here’s a basic recipe to get you started:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional, for added heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 cups chicken broth
- 1 pound cooked chicken breast, shredded or diced
- 1 (15-ounce) can diced green chilies
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Tortilla chips, for serving
Instructions:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and diced jalapeño (if using) to the pot and cook for another 2 minutes, until fragrant.
- Stir in ground cumin, chili powder, salt, and pepper, and cook for an additional minute.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, diced green chilies, white beans, frozen corn, and enchilada sauce to the pot. Stir to combine.
- Let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and top each serving with shredded Monterey Jack cheese and chopped cilantro.
- Serve with lime wedges and tortilla chips on the side for garnish and extra crunch.
Enjoy your delicious Green Enchiladas Chicken Soup! Feel free to customize the recipe according to your preferences by adding other ingredients like diced tomatoes, green onions, or avocado slices.
