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In the world of comfort food, soups hold a special place, especially during chilly months or when you're in need of a warm hug in a bowl. One such delightful recipe that combines warmth, zest, and nutrition is Zesty Green Chicken Enchilada Soup. This dish is a perfect blend of tender chicken, flavorful spices, and vibrant veggies, making it not only satisfying but also a visual feast. Whether you're hosting a gathering or looking for a quick weeknight dinner, this soup is sure to impress.

Green Chicken Enchilada Soup

Warm up with this Zesty Green Chicken Enchilada Soup that brings bold flavors and a comforting touch to your table. In just 45 minutes, you can enjoy tender shredded chicken, black beans, and corn simmered in a zesty green enchilada sauce. Top each bowl with fresh cilantro, creamy avocado, and a sprinkle of cheese for a satisfying meal. Perfect for family dinners or cozy nights in, this soup is sure to become a favorite!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (15 oz) green enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

3 cloves garlic, minced

2 cups diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup cilantro, chopped (plus extra for garnish)

1 avocado, diced (for garnish)

1 cup shredded cheese (cheddar or Monterey Jack, for garnish)

Tortilla strips or chips (for serving)

Instructions
 

Sauté Aromatics: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Add Chicken: Place the chicken breasts in the pot. Pour in the chicken broth and green enchilada sauce. Bring to a simmer and cover. Cook for about 15-20 minutes, or until the chicken is cooked through.

      Shred the Chicken: Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

        Incorporate Remaining Ingredients: Stir in the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup back to a simmer and let it cook for another 10 minutes to meld the flavors.

          Add Fresh Cilantro: Before serving, stir in the chopped cilantro for a fresh burst of flavor. Taste and adjust seasonings if necessary.

            Serve: Ladle the soup into bowls. Top each serving with diced avocado, a sprinkle of shredded cheese, and extra cilantro. Add tortilla strips or chips for crunch.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings