Simple Spicy Soup with Shredded Chicken Enchiladas Verde
A comforting and flavor-packed soup with shredded chicken and enchiladas verde, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Mexican
- Diet: None
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 3 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen is fine)
- 2 cups cooked shredded chicken (store-bought rotisserie works well)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 6 corn tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup green enchilada sauce
- Sour cream or Greek yogurt (optional)
- Chopped cilantro (optional)
- Sliced avocado (optional)
- Lime wedges (optional)
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine the ingredients: Add the diced green chiles, chicken broth, black beans, corn, shredded chicken, cumin, and chili powder to the pot. Season with salt and pepper. Stir everything together to combine.
- Simmer the soup: Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes.
- Prepare the enchiladas: While the soup simmers, preheat your oven to 350°F (175°C). In a baking dish, spread a small amount of enchilada sauce on the bottom. Take each corn tortilla, fill it with shredded cheese, and roll them up. Place them seam-side down in the dish. Pour the remaining enchilada sauce over the top and sprinkle with any leftover cheese.
- Bake: Place the baking dish in the oven and bake for about 15-20 minutes, until the cheese is melted and bubbly.
- Serve and enjoy: Ladle the hot soup into bowls. Top with the baked enchiladas and your choice of optional toppings.
Notes
This soup can be customized with different proteins and vegetables. It also holds well for meal prep.