Description
This Easy Green Chicken Enchilada Soup is a hearty and flavorful dish featuring shredded chicken, white beans, and fresh vegetables simmered in a zesty green enchilada sauce. Perfect for a cozy meal, it combines the delicious spices of cumin and garlic with fresh toppings like avocado and cilantro to add creaminess and brightness.
Ingredients
Soup Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups chicken stock
- 3 cups cooked, shredded chicken
- 1 (16-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 2 (15.5-ounce) cans great northern white beans, drained and rinsed
- 2 small zucchini, sliced into ½-inch rounds
- 2 green bell peppers, diced
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
Toppings
- Diced avocado
- Chopped fresh cilantro
- Shredded cheddar or pepper Jack cheese
- Sour cream
- Thinly sliced radish
- Corn chips (optional)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of extra-virgin olive oil in a large stockpot over medium-high heat. When the oil is hot and shimmering, add the chopped onion. Cook, stirring occasionally, until the onion becomes softened and translucent, about 5 minutes. Add the minced garlic and cook for about 1 minute more until fragrant.
- Add Ingredients and Simmer: Pour in the chicken stock, then stir in the shredded cooked chicken, green enchilada sauce, diced green chiles, rinsed white beans, sliced zucchini, diced green bell peppers, ground cumin, kosher salt, and freshly cracked black pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let the soup simmer gently, stirring occasionally, until the vegetables are tender and flavors meld, about 30 minutes.
- Serve and Garnish: Ladle the soup into bowls and top with your choice of diced avocado, chopped fresh cilantro, shredded cheddar or pepper Jack cheese, sour cream, thinly sliced radish, and corn chips if desired. Serve immediately while hot.
Notes
- Use cooked shredded chicken from a rotisserie or leftover roasted chicken for convenience.
- For a spicier kick, add jalapeños or use spicy green enchilada sauce.
- Beans add protein and texture, but you can substitute with black beans if preferred.
- Leftovers keep well in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 2 months.
- To make the soup vegetarian, substitute the chicken stock with vegetable stock and omit the chicken or replace it with cooked tofu or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
