Description
A savory and comforting soup that combines green enchilada sauce, tender chicken, aromatic vegetables, and rich broth, perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can green chilies
- 4 cups chicken or vegetable broth
- 1 cup green enchilada sauce
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper, to taste
- Cilantro and lime wedges, for garnish
- Tortilla chips or crusty bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and bell peppers until softened.
- Season chicken with salt and pepper, then add to the pot. Sear both sides until golden brown.
- Stir in green chilies, cumin, and coriander, then add green enchilada sauce and broth.
- Bring to a simmer and cover, cooking for 20-30 minutes until chicken is fully cooked and flavors meld.
- Shred chicken in the pot, stir to combine, and adjust seasonings as necessary.
- Serve hot, garnished with cilantro and lime, alongside tortilla chips or crusty bread.
Notes
For a vegetarian version, substitute chicken with plant-based proteins and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, enchiladas, chicken, Mexican cuisine, comfort food