When the weather turns chilly, there’s nothing quite as soothing as a steaming bowl of homemade soup. And this Green Enchilada Chicken Soup is the ultimate cold-weather comfort food.

Brimming with tender shredded chicken, roasted green chiles, and a rich, creamy broth, this soup is a flavor explosion in every spoonful. The blend of Southwestern spices and the tangy kick of the enchilada sauce create a delightful contrast that will have you craving more.

Whether you’re looking for a cozy weeknight meal or a dish to warm you up on a chilly weekend, this Green Enchilada Chicken Soup is sure to hit the spot. Serve it with a sprinkle of shredded cheese, a dollop of sour cream, and a side of crispy tortilla chips for the ultimate Southwestern-inspired feast.

So the next time you need a comforting hug in a bowl, look no further than this Green Enchilada Chicken Soup. It’s a flavor-packed, soul-warming delight that’s guaranteed to become a new family favorite.

1. Green Enchilada Chicken Soup

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 4 cups chicken broth
  • 1 (15 oz) can green enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 1 medium zucchini, diced
  • Salt and pepper to taste
  • Toppings: shredded cheese, sour cream, chopped cilantro, crushed tortilla chips

Instructions

In a large pot or Dutch oven, bring a few inches of water to a boil. Add the chicken breasts and poach for 15-20 minutes, until cooked through. Remove the chicken and shred or chop it into bite-sized pieces.

In the same pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño. Sauté for 3-4 minutes until fragrant and soft.

Stir in the cumin and oregano. Cook for 1 minute.

Pour in the chicken broth and green enchilada sauce. Add the diced green chiles and zucchini. Bring the mixture to a simmer.

Reduce heat to low and add the shredded chicken. Simmer for 10-15 minutes, until the zucchini is tender.

Season with salt and pepper to taste.

Serve hot, garnished with desired toppings like shredded cheese, sour cream, chopped cilantro, and crushed tortilla chips.

This Green Enchilada Chicken Soup is a cozy, flavor-packed delight that will warm you from the inside out. The perfect marriage of comfort and Southwestern flair, it’s a soup you’ll keep coming back to all season long.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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