Who doesn’t love a Mexican-inspired soup, this Green Enchilada Chicken Soup has one of the most flavorful broths I have ever made. With just a little kick from the chilis and the jalapeno, but not too much. If you really can not handle spicy, simply remove the jalapeno. The amount of green chilis in this dish barely affects the spicy level, therefore is no need to remove those.

Ingredients to make Green Enchilada Chicken Soup:

• 22 oz Boneless, Skinless, Chicken Breast (about 2,11 oz breasts, or 3 smaller breasts.
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• 1 tbsp Extra Virgin Olive Oil
• ½ Yellow Onion diced, (about 150 grams)
• 4 cloves Fresh Garlic diced, (about 20 grams)
• 1 Green Bell Pepper diced, (about 150 grams)
• 1 Jalapeno sliced, (about 35 grams)
• 1 Zucchini sliced, (about 300 grams, or 1 large zucchini)
• 1 can Green Chilis (about 1, 4 oz can)
• 1 can Green Enchilada Sauce (about 1, 24 oz can)
• 4 cups Water
• 2 tsp Reduced Sodium Chicken Base
• ½ tsp Cumin
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• ¼ tsp Sea Salt
• ½ cup Dubliner Cheese freshly shredded, (about 50 grams) any white cheddar cheese is fine.

Instructions

• Heat a heavy large pot to medium heat. While the pot is heating season your chicken breast with garlic powder and pepper.
• Once the pot is hot add the extra virgin olive oil to the pot, then immediately add your chicken breasts to the pot. Leave them there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
• Both sides should start to become golden brown, but the center will still look uncooked, if not golden, give each side another minute, your pot wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 11 minutes, then flip and cover again, cooking for additional 11 minutes.
• While the chicken is cooking you can slice and dice all of your veggies, if you haven’t done so already.
• After 11 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breasts, these times are based on an 11 oz breast.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this delivers a perfect juicy chicken breast every time.It is always best to check the internal temperature of the chicken before serving.
• Once the chicken is done, remove it from the pan and set on your cutting board, leave it there for just a few minutes while you work on the rest of the soup.
• Now in the same pot you just cooked the chicken in, with all the remaining juices, add the diced onion and garlic. Cook the onions and garlic at medium-low heat for approximately 3-5 minutes, just enough for them to soften and become fragrant. Stirring often.
• Then add your bell pepper, jalapeno, zucchini, green chilis, enchilada sauce, water, chicken base, cumin, garlic powder, pepper, and salt. Stir everything together and simmer for 20 minutes.
• While the soup is simmering use a fork and knife to shred your chicken into bite-sized pieces. Once shredded immediately add the chicken in the soup to finish cooking for the remaining time. Stir the soup every few minutes.
• Once finished serve the soup with a sprinkle of cheese and your favorite garnish: parsley, avocado, lime wedge, chips…whatever you want, and macros have room for! These items are not included in the nutritional facts below.

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Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Course: Appetizer, Main Course, Soup

Cuisine: American, Mexican

Keyword: Chicken, One Pot Meal, Soup

Servings: 5

Green Enchilada Chicken Soup

Ingredients

• 22 oz Boneless, Skinless, Chicken Breast (about 2,11 oz breasts, or 3 smaller breasts.
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• 1 tbsp Extra Virgin Olive Oil
• ½ Yellow Onion diced, (about 150 grams)
• 4 cloves Fresh Garlic diced, (about 20 grams)
• 1 Green Bell Pepper diced, (about 150 grams)
• 1 Jalapeno sliced, (about 35 grams)
• 1 Zucchini sliced, (about 300 grams, or 1 large zucchini)
• 1 can Green Chilis (about 1, 4 oz can)
• 1 can Green Enchilada Sauce (about 1, 24 oz can)
• 4 cups Water
• 2 tsp Reduced Sodium Chicken Base
• ½ tsp Cumin
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• ¼ tsp Sea Salt
• ½ cup Dubliner Cheese freshly shredded, (about 50 grams) any white cheddar cheese is fine.

Instructions

• Heat a heavy large pot to medium heat. While the pot is heating season your chicken breast with garlic powder and pepper.
• Once the pot is hot add the extra virgin olive oil to the pot, then immediately add your chicken breasts to the pot. Leave them there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
• Both sides should start to become golden brown, but the center will still look uncooked, if not golden, give each side another minute, your pot wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 11 minutes, then flip and cover again, cooking for additional 11 minutes.
• While the chicken is cooking you can slice and dice all of your veggies, if you haven't done so already.
• After 11 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breasts, these times are based on an 11 oz breast.

  My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this delivers a perfect juicy chicken breast every time.

  It is always best to check the internal temperature of the chicken before serving.
• Once the chicken is done, remove it from the pan and set on your cutting board, leave it there for just a few minutes while you work on the rest of the soup.
• Now in the same pot you just cooked the chicken in, with all the remaining juices, add the diced onion and garlic. Cook the onions and garlic at medium-low heat for approximately 3-5 minutes, just enough for them to soften and become fragrant. Stirring often.
• Then add your bell pepper, jalapeno, zucchini, green chilis, enchilada sauce, water, chicken base, cumin, garlic powder, pepper, and salt. Stir everything together and simmer for 20 minutes.
• While the soup is simmering use a fork and knife to shred your chicken into bite-sized pieces. Once shredded immediately add the chicken in the soup to finish cooking for the remaining time. Stir the soup every few minutes.
• Once finished serve the soup with a sprinkle of cheese and your favorite garnish: parsley, avocado, lime wedge, chips…whatever you want, and macros have room for! These items are not included in the nutritional facts below.

Macro Nutrition

Nutrition Facts

Green Enchilada Chicken Soup

Amount Per Serving

Calories 321 Calories from Fat 125

% Daily Value*

Fat 13.9g21%

Saturated Fat 2.5g16%

Trans Fat 0g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 89.9mg30%

Sodium 1232.2mg54%

Potassium 328.5mg9%

Carbohydrates 19.6g7%

Fiber 2.5g10%

Sugar 8.2g9%

Protein 31.8g64%

Vitamin A 13.6IU0%

Vitamin C 129.8mg157%

Calcium 24.6mg2%

Iron 12.6mg70%

* Percent Daily Values are based on a 2000 calorie diet.

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If you love this Green Chicken Enchilada Soup you are going to love these other Mexican-inspired recipes: