The rain was drumming against the kitchen window this weekend, and a cozy craving hit me hard. Not for something fussy or complicated, but for comfort. Something warm, flavorful, and that felt like a hug in a bowl. My grandma used to make the best chicken and green chile soup, but always felt a little intimidating to make. So I fiddled around, inspired by flavors of my favorite green enchiladas, and this Easy Green Enchilada Chicken Soup – The Carefree Kitchen was born! It’s genuinely simple, uses ingredients you probably already have (or can easily grab), and tastes utterly divine. It’s the perfect weeknight meal for those chilly evenings when you need a little bit of sunshine in your dinner.
Why You’ll Love This Soup
Let’s be honest, life gets busy. Who has hours to spend simmering a complicated soup? This recipe isn’t one of those. Here’s why you’ll absolutely adore it:
- Seriously Easy: We’re talking minimal chopping, simple steps, and a pot that does most of the work.
- Big Flavor: The vibrant green chile flavor is reminiscent of a delicious green enchilada, but in a lighter, soupier format. It’s bright, savory, and just slightly spicy (easily adjustable!).
- Healthy & Filling: Packed with protein from the chicken and tons of veggies, this soup will keep you satisfied and fueled up.
- Versatile: It’s easily customizable! Add different veggies, spice it up, or cool it down – make it your perfect soup.
- Freezer-Friendly: Got leftovers? This soup freezes beautifully!
Ingredients You’ll Need
Okay, let’s gather our supplies! Here’s what you’ll need to make this delicious soup. Measurements are provided for a generous 6-8 servings.
- Chicken: 1.5 – 2 pounds boneless, skinless chicken breasts (rotisserie chicken works GREAT – see tips below!)
- Olive Oil: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Green Chiles: 4 oz canned diced green chiles (mild, medium, or hot – your preference!)
- Chicken Broth: 8 cups (low sodium is best, so you can control the salt)
- Corn: 1 cup frozen or canned (drained) – fresh is lovely too!
- Black Beans: 1 (15-ounce) can, rinsed and drained
- Diced Tomatoes: 1 (14.5-ounce) can, undrained
- Green Enchilada Sauce: 16 ounces (your favorite brand – look for one without added sugar, if possible)
- Spices:
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Toppings (optional but highly recommended!):
- Shredded Monterey Jack or cheddar cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Avocado, diced
- Tortilla strips
Let’s Get Cooking! – Step-by-Step Instructions
Here’s the breakdown. It’s really very straightforward!
Cook the Chicken (Skip if Using Rotisserie): If you’re starting with raw chicken breasts, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until cooked through, about 6-8 minutes per side. Remove the chicken from the pot and shred it with two forks. Set aside. Pro Tip: Poaching the chicken in some chicken broth before shredding adds extra flavor and moisture.
Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Build the Flavor Base: Add the diced green chiles, cumin, chili powder, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, to toast the spices. This really unlocks their flavor!
Add the Liquids & Tomatoes: Pour in the chicken broth and stir in the canned diced tomatoes (don’t drain them!). Bring the mixture to a simmer.
Simmer and Season: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes. This allows the flavors to meld together beautifully. After simmering, season with salt and pepper to taste.
Add the Chicken, Corn, and Beans: Stir in the shredded chicken, corn, and black beans. Simmer for another 5-10 minutes, allowing everything to heat through.
The Enchilada Touch: Stir in the green enchilada sauce. Heat through for a few more minutes, but do not boil.
Serve & Enjoy: Ladle the soup into bowls and top with your favorite toppings!
Tips, Variations, and Serving Suggestions
Let’s tweak this soup to your liking!
- Rotisserie Chicken Shortcut: To save time, use a rotisserie chicken! Simply shred the meat and add it to the soup when you would have added the cooked chicken.
- Spice it Up: For a hotter soup, use hot green chiles or add more cayenne pepper. A pinch of red pepper flakes will do the trick too.
- Milder Soup: Use mild green chiles and omit the cayenne pepper.
- Add More Veggies: Feel free to add other veggies like bell peppers, zucchini, or carrots. Add them with the onions and garlic.
- Creamy Version: Stir in 1/2 cup of heavy cream or coconut milk (for a dairy-free option) at the very end.
- Rice or Quinoa: For a heartier soup, add 1/2 cup of cooked rice or quinoa towards the end.
- Serving Suggestions: Serve with tortilla chips for dipping, a side salad, or a slice of warm cornbread. A squeeze of lime juice brightens the flavors beautifully.
Nutritional Information (Approximate)
Serving size: 1.5 cups
- Calories: 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
- Fiber: 8-10g
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients used.
The Carefree Kitchen – Your Weeknight Savior
There you have it! Easy Green Enchilada Chicken Soup – The Carefree Kitchen is ready for you. This recipe is all about simple ingredients and big flavors. Don’t be intimidated – it’s much easier than it sounds. I promise you’ll love the comforting warmth and deliciousness of this soup. So, grab your ingredients, put on some music, and get cooking! Let me know in the comments how your soup turned out – and what amazing toppings you used! Happy Cooking!
