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When it comes to comfort food, few dishes can compete with a hearty bowl of Spicy Green Chili Chicken Enchilada Soup. This vibrant soup is a delightful fusion of flavors, combining tender chicken, zesty green chiles, and a medley of spices that create a warming and satisfying meal. Ideal for chilly evenings or family gatherings, this recipe is both nourishing and bursting with a unique taste that celebrates its Mexican roots.

Green Chili Chicken Enchilada Soup

Warm your soul with a steaming bowl of Spicy Green Chili Chicken Enchilada Soup. This delightful dish fuses tender chicken, zesty green chiles, and aromatic spices into a comforting experience that celebrates its Mexican roots. Perfect for chilly nights or family gatherings, it's hearty, nourishing, and easy to make. Discover the rich flavors and textures in every spoonful, along with helpful tips for preparation, serving, and storage. Your new favorite comfort food awaits!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (4 oz each) diced green chiles

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (28 oz) crushed tomatoes

6 cups low-sodium chicken broth

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Monterey Jack)

1 cup sour cream or Greek yogurt

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large pot over medium heat, add the olive oil. Once hot, add the chicken breasts and cook for about 5-7 minutes per side until browned and cooked through. Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken with two forks.

    Sauté Vegetables: In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

      Combine Ingredients: Stir in the diced green chiles, black beans, corn, crushed tomatoes, shredded chicken, chicken broth, cumin, smoked paprika, ground coriander, salt, and pepper. Bring the soup to a simmer.

        Simmer: Reduce the heat to low and let the soup simmer for about 20-25 minutes, allowing all the flavors to meld together. Taste and adjust seasoning if needed.

          Finish and Serve: Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream (or Greek yogurt), and freshly chopped cilantro. Serve with lime wedges on the side for extra zest.

            Enjoy! This soup can be served immediately or stored in the fridge for up to 3 days. It also freezes well for future meals!

              Prep Time, Total Time, Servings: 15 mins | 50 mins | 6 servings