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One-Pot Green Enchilada Chicken Soup Comfort Meal

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- 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced (green or yellow) - 1 can (10 oz) green enchilada sauce In this soup, the chicken gives protein and keeps it filling. Onion and garlic add depth to the flavor. The bell pepper adds sweetness and crunch. The green enchilada sauce is key; it brings a zesty kick and a lovely green color. - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish - Avocado slices for topping (optional) Chicken broth makes the soup warm and comforting. Black beans and corn add fiber and texture. Ground cumin and chili powder give a nice warmth and aroma. Salt and pepper enhance all the flavors. Finally, cheese, cilantro, and avocado make the soup even better with freshness and creaminess. These ingredients come together to create a delicious, hearty soup perfect for any meal. {{ingredient_image_1}} First, gather all your ingredients. This makes cooking easy and fun. Here’s what you need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (10 oz) green enchilada sauce - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish - Avocado slices (optional) You’ll need a large pot for cooking. A wooden spoon helps to stir everything well. A cutting board and knife will make chopping easy. Now, let’s start cooking! 1. Sautéing vegetables: Heat the olive oil in the large pot over medium heat. Add the chopped onion. Cook it for 3-4 minutes until it softens. Then, add minced garlic and diced bell pepper. Cook this for 2 more minutes. The scent will fill your kitchen! 2. Cooking the chicken: Next, add the diced chicken into the pot. Season it with salt, pepper, cumin, and chili powder. Cook until the chicken is brown on all sides. This takes about 5-7 minutes. 3. Combining all ingredients: Pour in the green enchilada sauce and chicken broth. Stir everything to mix well. Bring it to a gentle simmer. Then, add the black beans and corn. Mix it all up. Let it simmer for 15-20 minutes. This helps the flavors blend perfectly. After the soup has simmered, it’s time to add the cheese. 1. Melting cheese: Remove the pot from heat. Stir in half of the shredded cheddar cheese. Keep stirring until it melts and gets creamy. 2. Adjusting seasonings: Taste the soup. If you need more flavor, add a bit of salt or pepper. Your One-Pot Green Enchilada Chicken Soup is now ready to serve! Enjoy it hot with cilantro, extra cheese, and avocado slices on top if you like. To achieve the right flavor balance, focus on the spices. A mix of cumin and chili powder brings warmth. Use fresh ingredients for the best taste. Fresh cilantro adds a burst of flavor when you serve the soup. For perfect chicken texture, cut the chicken into small, even pieces. This ensures even cooking. Sauté the chicken until it's browned. This step adds depth to the flavor. Avoid overcooking the chicken to keep it tender. You can cook this soup on the stovetop or in an Instant Pot. The stovetop method lets the flavors meld slowly. This results in a rich taste. The Instant Pot speeds up cooking time. It’s great for busy days. To make it in advance, prepare the soup but skip the cheese and toppings. Store it in the fridge for 3 days. When ready to serve, reheat and add cheese. This keeps the cheese fresh and melty. Pro Tips Use Fresh Ingredients: Fresh ingredients will enhance the flavor of your soup, making it more vibrant and delicious. Opt for fresh herbs and vegetables whenever possible. Customize Your Spice Level: Adjust the amount of chili powder and cumin according to your spice preference. You can add jalapeños for an extra kick or reduce the spices for a milder flavor. Make It Ahead: This soup tastes even better the next day! Prepare it ahead of time and store it in the fridge for a quick meal later in the week. Garnish Generously: Don't skip the garnishes! Fresh cilantro, avocado slices, and extra cheese add layers of flavor and texture to your soup. {{image_2}} Using different proteins You can swap the chicken for turkey or lean beef. These meats work well and add new flavors. If you use turkey, I suggest using ground turkey. It cooks fast and blends well with the soup. If you want a richer taste, try using shredded rotisserie chicken. It saves time and adds depth. Vegetarian options For a vegetarian version, leave out the chicken. Replace it with extra black beans or chickpeas. Both options add protein and fiber. You can also use tofu for a chewy texture. Just cube it and add it in with the other ingredients at the start. This makes the soup hearty and filling. Adding spice and heat If you like it spicy, add diced jalapeños or a pinch of cayenne pepper. This will give your soup a nice kick. For a milder heat, use a dash of smoked paprika. It adds a smoky flavor without much spice. You can also top each bowl with sliced fresh chili peppers for an extra boost. Extra vegetables for nutrition Add more vegetables to boost the nutrition. Diced carrots, zucchini, or spinach work great. Just chop them up and add them when you add the beans and corn. This not only adds nutrients but also color to your bowl. It makes the dish look more appealing and wholesome. To keep your One-Pot Green Enchilada Chicken Soup fresh, store it in the fridge. Use an airtight container to prevent spills and keep flavors intact. This soup stays tasty for about 3 to 4 days. Be sure to let the soup cool down before you seal it up. This helps avoid condensation inside the container. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. The soup can last up to 3 months in the freezer. When you're ready to eat it, remove the soup from the freezer. Place it in the fridge overnight to thaw. To reheat, pour the soup into a pot. Heat it on medium until warm, stirring often. You can also use the microwave. Heat in short bursts, stirring in between, to make sure it warms evenly. Enjoy your soup just like the first time! How long does the soup last in the fridge? This soup stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. You can reheat it on the stove or in the microwave. Just stir well before serving. Can I use rotisserie chicken? Yes, you can use rotisserie chicken! It saves time and adds great flavor. Just shred the chicken and add it to the soup after the broth is hot. This way, you get a quick meal without losing taste. Is this recipe gluten-free? Yes, this recipe can be gluten-free! Just check the green enchilada sauce for gluten-free labels. Most brands offer gluten-free options. The other ingredients are naturally gluten-free, so you can enjoy this soup worry-free. This blog post covered how to make a flavorful chicken soup. You learned about key ingredients like chicken, onion, and green enchilada sauce. We shared steps for preparation and cooking, along with tips for perfect texture and flavor. You can even customize your soup with different proteins or spices. In the end, this recipe is flexible and easy. You can enjoy it fresh or stored for later. No matter how you make it, this soup promises warmth and satisfaction. Dive in and make it your own!

WANT TO SAVE THIS RECIPE?

Craving a warm, comforting meal? Look no further than my One-Pot Green Enchilada Chicken Soup! This easy recipe combines tender chicken, bell peppers, and zesty green enchilada sauce into a hearty dish that’s perfect for any night. With just one pot and simple ingredients, you’ll create a meal that’s both satisfying and full of flavor. Let’s dive into this delicious comfort food that will make your taste buds dance!

Why I Love This Recipe

  1. Easy to Make: This soup comes together in just one pot, making cleanup a breeze while delivering a hearty meal in no time.
  2. Flavor Packed: The combination of green enchilada sauce, spices, and fresh ingredients creates a deliciously rich flavor that warms the soul.
  3. Nutritious Ingredients: With chicken, beans, and corn, this soup is not only tasty but also full of protein and fiber, making it a healthy choice.
  4. Customizable: You can easily adapt this recipe by adding your favorite toppings or vegetables, making it perfect for any occasion.

Ingredients

Main Ingredients

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (green or yellow)
  • 1 can (10 oz) green enchilada sauce

In this soup, the chicken gives protein and keeps it filling. Onion and garlic add depth to the flavor. The bell pepper adds sweetness and crunch. The green enchilada sauce is key; it brings a zesty kick and a lovely green color.

Additional Ingredients

  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro for garnish
  • Avocado slices for topping (optional)

Chicken broth makes the soup warm and comforting. Black beans and corn add fiber and texture. Ground cumin and chili powder give a nice warmth and aroma. Salt and pepper enhance all the flavors. Finally, cheese, cilantro, and avocado make the soup even better with freshness and creaminess.

These ingredients come together to create a delicious, hearty soup perfect for any meal.

Step-by-Step Instructions

Preparation

First, gather all your ingredients. This makes cooking easy and fun. Here’s what you need:

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (10 oz) green enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro for garnish
  • Avocado slices (optional)

You’ll need a large pot for cooking. A wooden spoon helps to stir everything well. A cutting board and knife will make chopping easy.

Cooking Instructions

Now, let’s start cooking!

1. Sautéing vegetables: Heat the olive oil in the large pot over medium heat. Add the chopped onion. Cook it for 3-4 minutes until it softens. Then, add minced garlic and diced bell pepper. Cook this for 2 more minutes. The scent will fill your kitchen!

2. Cooking the chicken: Next, add the diced chicken into the pot. Season it with salt, pepper, cumin, and chili powder. Cook until the chicken is brown on all sides. This takes about 5-7 minutes.

3. Combining all ingredients: Pour in the green enchilada sauce and chicken broth. Stir everything to mix well. Bring it to a gentle simmer. Then, add the black beans and corn. Mix it all up. Let it simmer for 15-20 minutes. This helps the flavors blend perfectly.

Finishing Touches

After the soup has simmered, it’s time to add the cheese.

1. Melting cheese: Remove the pot from heat. Stir in half of the shredded cheddar cheese. Keep stirring until it melts and gets creamy.

2. Adjusting seasonings: Taste the soup. If you need more flavor, add a bit of salt or pepper.

Your One-Pot Green Enchilada Chicken Soup is now ready to serve! Enjoy it hot with cilantro, extra cheese, and avocado slices on top if you like.

Tips & Tricks

Perfecting the Soup

To achieve the right flavor balance, focus on the spices. A mix of cumin and chili powder brings warmth. Use fresh ingredients for the best taste. Fresh cilantro adds a burst of flavor when you serve the soup.

For perfect chicken texture, cut the chicken into small, even pieces. This ensures even cooking. Sauté the chicken until it’s browned. This step adds depth to the flavor. Avoid overcooking the chicken to keep it tender.

Cooking Methods

You can cook this soup on the stovetop or in an Instant Pot. The stovetop method lets the flavors meld slowly. This results in a rich taste. The Instant Pot speeds up cooking time. It’s great for busy days.

To make it in advance, prepare the soup but skip the cheese and toppings. Store it in the fridge for 3 days. When ready to serve, reheat and add cheese. This keeps the cheese fresh and melty.

Pro Tips

  1. Use Fresh Ingredients: Fresh ingredients will enhance the flavor of your soup, making it more vibrant and delicious. Opt for fresh herbs and vegetables whenever possible.
  2. Customize Your Spice Level: Adjust the amount of chili powder and cumin according to your spice preference. You can add jalapeños for an extra kick or reduce the spices for a milder flavor.
  3. Make It Ahead: This soup tastes even better the next day! Prepare it ahead of time and store it in the fridge for a quick meal later in the week.
  4. Garnish Generously: Don’t skip the garnishes! Fresh cilantro, avocado slices, and extra cheese add layers of flavor and texture to your soup.

Variations

Ingredient Substitutions

Using different proteins

You can swap the chicken for turkey or lean beef. These meats work well and add new flavors. If you use turkey, I suggest using ground turkey. It cooks fast and blends well with the soup. If you want a richer taste, try using shredded rotisserie chicken. It saves time and adds depth.

Vegetarian options

For a vegetarian version, leave out the chicken. Replace it with extra black beans or chickpeas. Both options add protein and fiber. You can also use tofu for a chewy texture. Just cube it and add it in with the other ingredients at the start. This makes the soup hearty and filling.

Flavor Enhancements

Adding spice and heat

If you like it spicy, add diced jalapeños or a pinch of cayenne pepper. This will give your soup a nice kick. For a milder heat, use a dash of smoked paprika. It adds a smoky flavor without much spice. You can also top each bowl with sliced fresh chili peppers for an extra boost.

Extra vegetables for nutrition

Add more vegetables to boost the nutrition. Diced carrots, zucchini, or spinach work great. Just chop them up and add them when you add the beans and corn. This not only adds nutrients but also color to your bowl. It makes the dish look more appealing and wholesome.

Storage Info

Short-Term Storage

To keep your One-Pot Green Enchilada Chicken Soup fresh, store it in the fridge. Use an airtight container to prevent spills and keep flavors intact. This soup stays tasty for about 3 to 4 days. Be sure to let the soup cool down before you seal it up. This helps avoid condensation inside the container.

Long-Term Storage

If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. The soup can last up to 3 months in the freezer.

When you’re ready to eat it, remove the soup from the freezer. Place it in the fridge overnight to thaw. To reheat, pour the soup into a pot. Heat it on medium until warm, stirring often. You can also use the microwave. Heat in short bursts, stirring in between, to make sure it warms evenly. Enjoy your soup just like the first time!

FAQs

Common Questions

How long does the soup last in the fridge?

This soup stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. You can reheat it on the stove or in the microwave. Just stir well before serving.

Can I use rotisserie chicken?

Yes, you can use rotisserie chicken! It saves time and adds great flavor. Just shred the chicken and add it to the soup after the broth is hot. This way, you get a quick meal without losing taste.

Is this recipe gluten-free?

Yes, this recipe can be gluten-free! Just check the green enchilada sauce for gluten-free labels. Most brands offer gluten-free options. The other ingredients are naturally gluten-free, so you can enjoy this soup worry-free.

This blog post covered how to make a flavorful chicken soup. You learned about key ingredients like chicken, onion, and green enchilada sauce. We shared steps for preparation and cooking, along with tips for perfect texture and flavor. You can even customize your soup with different proteins or spices.

In the end, this recipe is flexible and easy. You can enjoy it fresh or stored for later. No matter how you make it, this soup promises warmth and satisfaction. Dive in and make it your ow

- 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced (green or yellow) - 1 can (10 oz) green enchilada sauce In this soup, the chicken gives protein and keeps it filling. Onion and garlic add depth to the flavor. The bell pepper adds sweetness and crunch. The green enchilada sauce is key; it brings a zesty kick and a lovely green color. - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish - Avocado slices for topping (optional) Chicken broth makes the soup warm and comforting. Black beans and corn add fiber and texture. Ground cumin and chili powder give a nice warmth and aroma. Salt and pepper enhance all the flavors. Finally, cheese, cilantro, and avocado make the soup even better with freshness and creaminess. These ingredients come together to create a delicious, hearty soup perfect for any meal. {{ingredient_image_1}} First, gather all your ingredients. This makes cooking easy and fun. Here’s what you need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (10 oz) green enchilada sauce - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish - Avocado slices (optional) You’ll need a large pot for cooking. A wooden spoon helps to stir everything well. A cutting board and knife will make chopping easy. Now, let’s start cooking! 1. Sautéing vegetables: Heat the olive oil in the large pot over medium heat. Add the chopped onion. Cook it for 3-4 minutes until it softens. Then, add minced garlic and diced bell pepper. Cook this for 2 more minutes. The scent will fill your kitchen! 2. Cooking the chicken: Next, add the diced chicken into the pot. Season it with salt, pepper, cumin, and chili powder. Cook until the chicken is brown on all sides. This takes about 5-7 minutes. 3. Combining all ingredients: Pour in the green enchilada sauce and chicken broth. Stir everything to mix well. Bring it to a gentle simmer. Then, add the black beans and corn. Mix it all up. Let it simmer for 15-20 minutes. This helps the flavors blend perfectly. After the soup has simmered, it’s time to add the cheese. 1. Melting cheese: Remove the pot from heat. Stir in half of the shredded cheddar cheese. Keep stirring until it melts and gets creamy. 2. Adjusting seasonings: Taste the soup. If you need more flavor, add a bit of salt or pepper. Your One-Pot Green Enchilada Chicken Soup is now ready to serve! Enjoy it hot with cilantro, extra cheese, and avocado slices on top if you like. To achieve the right flavor balance, focus on the spices. A mix of cumin and chili powder brings warmth. Use fresh ingredients for the best taste. Fresh cilantro adds a burst of flavor when you serve the soup. For perfect chicken texture, cut the chicken into small, even pieces. This ensures even cooking. Sauté the chicken until it's browned. This step adds depth to the flavor. Avoid overcooking the chicken to keep it tender. You can cook this soup on the stovetop or in an Instant Pot. The stovetop method lets the flavors meld slowly. This results in a rich taste. The Instant Pot speeds up cooking time. It’s great for busy days. To make it in advance, prepare the soup but skip the cheese and toppings. Store it in the fridge for 3 days. When ready to serve, reheat and add cheese. This keeps the cheese fresh and melty. Pro Tips Use Fresh Ingredients: Fresh ingredients will enhance the flavor of your soup, making it more vibrant and delicious. Opt for fresh herbs and vegetables whenever possible. Customize Your Spice Level: Adjust the amount of chili powder and cumin according to your spice preference. You can add jalapeños for an extra kick or reduce the spices for a milder flavor. Make It Ahead: This soup tastes even better the next day! Prepare it ahead of time and store it in the fridge for a quick meal later in the week. Garnish Generously: Don't skip the garnishes! Fresh cilantro, avocado slices, and extra cheese add layers of flavor and texture to your soup. {{image_2}} Using different proteins You can swap the chicken for turkey or lean beef. These meats work well and add new flavors. If you use turkey, I suggest using ground turkey. It cooks fast and blends well with the soup. If you want a richer taste, try using shredded rotisserie chicken. It saves time and adds depth. Vegetarian options For a vegetarian version, leave out the chicken. Replace it with extra black beans or chickpeas. Both options add protein and fiber. You can also use tofu for a chewy texture. Just cube it and add it in with the other ingredients at the start. This makes the soup hearty and filling. Adding spice and heat If you like it spicy, add diced jalapeños or a pinch of cayenne pepper. This will give your soup a nice kick. For a milder heat, use a dash of smoked paprika. It adds a smoky flavor without much spice. You can also top each bowl with sliced fresh chili peppers for an extra boost. Extra vegetables for nutrition Add more vegetables to boost the nutrition. Diced carrots, zucchini, or spinach work great. Just chop them up and add them when you add the beans and corn. This not only adds nutrients but also color to your bowl. It makes the dish look more appealing and wholesome. To keep your One-Pot Green Enchilada Chicken Soup fresh, store it in the fridge. Use an airtight container to prevent spills and keep flavors intact. This soup stays tasty for about 3 to 4 days. Be sure to let the soup cool down before you seal it up. This helps avoid condensation inside the container. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. The soup can last up to 3 months in the freezer. When you're ready to eat it, remove the soup from the freezer. Place it in the fridge overnight to thaw. To reheat, pour the soup into a pot. Heat it on medium until warm, stirring often. You can also use the microwave. Heat in short bursts, stirring in between, to make sure it warms evenly. Enjoy your soup just like the first time! How long does the soup last in the fridge? This soup stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. You can reheat it on the stove or in the microwave. Just stir well before serving. Can I use rotisserie chicken? Yes, you can use rotisserie chicken! It saves time and adds great flavor. Just shred the chicken and add it to the soup after the broth is hot. This way, you get a quick meal without losing taste. Is this recipe gluten-free? Yes, this recipe can be gluten-free! Just check the green enchilada sauce for gluten-free labels. Most brands offer gluten-free options. The other ingredients are naturally gluten-free, so you can enjoy this soup worry-free. This blog post covered how to make a flavorful chicken soup. You learned about key ingredients like chicken, onion, and green enchilada sauce. We shared steps for preparation and cooking, along with tips for perfect texture and flavor. You can even customize your soup with different proteins or spices. In the end, this recipe is flexible and easy. You can enjoy it fresh or stored for later. No matter how you make it, this soup promises warmth and satisfaction. Dive in and make it your own!

One-Pot Green Enchilada Chicken Soup

A flavorful and hearty soup made with chicken, green enchilada sauce, and a variety of vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper diced (green or yellow)
  • 1 can (10 oz) green enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro
  • for topping (optional) avocado slices

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes until fragrant.
  • Add the diced chicken to the pot, seasoning with salt, pepper, cumin, and chili powder. Cook until the chicken is browned on all sides, about 5-7 minutes.
  • Pour in the green enchilada sauce and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  • Add the black beans and corn to the pot, mixing well. Allow the soup to simmer for 15-20 minutes to let the flavors meld and the chicken cook through.
  • Once cooked, remove from heat and stir in half of the shredded cheddar cheese until melted and creamy.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro, additional cheese, and avocado slices if desired.

Notes

Feel free to adjust the spices according to your taste.
Keyword chicken, enchilada, one-pot, soup

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