Cozy Green Chile Chicken Enchilada Soup: 5 Stars

Why You’ll Love This Green Chile Chicken Enchilada Soup (One-Pot Meal)

We get it. Weeknights can be a whirlwind. That’s why this Green Chile Chicken Enchilada Soup is a total game-changer.

• It’s your new go-to for a quick weeknight dinner.
• Every spoonful bursts with authentic, savory flavors.
• It’s the ultimate comfort food for chilly evenings.
• Cleanup is a breeze thanks to the simple one-pot method.

Seriously, what’s not to love? It’s a hug in a bowl that’s incredibly easy to make.

Cozy Green Chile Chicken Enchilada Soup: 5 Stars

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A warm and comforting one-pot meal, this Green Chile Chicken Enchilada Soup is perfect for chilly evenings. It’s hearty, flavorful, and easy to make, bringing a taste of home and adventure to your table.

• Author: Alex Rwanda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: One-Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chiles, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack or cheddar cheese
• Optional toppings: sour cream, cilantro, tortilla chips

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in the diced green chiles, rinsed black beans, and undrained diced tomatoes.
4. Pour in the chicken broth and add chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
5. Reduce heat and simmer for 15 minutes, or until the chicken is cooked through. You can shred the chicken with two forks directly in the pot or remove it to shred and then return it.
6. Stir in the shredded cheese until melted and combined.
7. Serve hot, garnished with your favorite toppings.

Notes

• For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
• If you prefer a thicker soup, you can mash some of the black beans against the side of the pot before serving.
• This soup can be made ahead of time and reheated. The flavors will meld and deepen overnight.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 80mg