Green Enchilada Chicken Soup
Warm your soul and home with an easy 30-minute low-carb veggie filled soup recipe. This creamy Green Enchilada Chicken Soup makes for the perfect meal.
Happy New Year! I typically start the new year off sharing a healthy smoothie recipe. This year–I’m starting it on a different note. It’s been on the cooler side here in Florida over the past month. This has called for soups, stews, and casseroles. However, since I’m trying to eat healthier and lower in carbs I’ve had to get a little creative to make our meals a little more filling yet not full of carbs. I mean, don’t get me wrong. I LOVE carbs. However, my body is about to hit it’s mid-30’s and my hips are not agreeing with the carbs.
I made this soup over the weekend. I was slightly hungover and we had been out all day. I knew I needed to get a quick healthy-ish dinner on the table within an hour.
Soup is always the answer in my book.
Can you use a rotisserie chicken to make Green Enchilada Chicken Soup?
Yes! That’s the key to this quick-cooking soup recipe. I buy a rotisserie chicken and then while the vegetables sweat I begin to pull the white meat off the chicken breast. Then once all the meat is pulled I shred it.
What vegetables do you put in the Green Enchilada Chicken Soup?
For this soup recipe, I like to use onions, red and orange bell peppers, zucchini, and yellow squash. I also like to put a little frozen corn toward the end to add to the enchilada aspect of the soup. Something about corn in Mexican soups just seems right.
What do you need to make Green Enchilada Chicken Soup?
This is kind of a pantry/refrigerator soup. You’ll reach for chicken broth, mild green chiles, green enchilada sauce, and white beans (if you don’t mind the extra few carbs) in your pantry. Then empty out your crisper with all the veggies, fresh cilantro, plus garlic, cream cheese (yes, you read that right–this is the game changer in this recipe) and frozen corn. The only spices from your cabinet you’ll need is cumin, salt and black pepper.
You’ll also need a large stock pot. I love my Le Creuset 5.5 quart round Dutch Oven. It will be large enough for all the soup. I also love this silicone ladle made by OXO. It ensures it won’t scratch the bottom. This soup also makes 8 bowls! So unless you are feeding a small army you should have leftovers for the next day.
Is Green Enchilada Chicken Soup gluten free?
Yes! 100% gluten free with no gluten to be found in this meal. So it’s perfect for my friends who have a gluten allergy.
I served this Green Enchilada Chicken Soup with tortilla chips and hearty cornbread (for those who aren’t worrying so much about the carbs). So if you are looking for an easy dinner I hope you’ll give my recipe a try for Green Enchilada Chicken Soup.
Green Enchilada Chicken Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 teaspoon grape seed oil
- 2 small white onions, diced
- 1 red bell pepper, diced
- 1 orange pepper, diced
- 6 cloves garlic, minced
- 1 medium zucchini, diced
- 1 yellow squash, diced
- 1 teaspoon kosher salt
- 1 tablespoon ground cumin
- 1 7oz. can of Mild green Chiles, diced
- 1/4 cup fresh cilantro, diced and divided
- 2 10 Oz cans of mild green Chile enchilada sauce
- 1 32 Oz. Box of low sodium chicken broth
- 3 cups cooked rotisserie chicken, shredded
- 1 cup frozen corn
- 1 16oz. Can white beans, drained and rinsed
- 1/2 cup low fat cream cheese, diced
- Toppings: additional cilantro, cheese, fresh avocado
- Preheat a 5.5 quart stock pot on medium heat with the grapeseed oil. Then add in the onion, red and orange bell pepper, and minced garlic. Saute for 1 minute, then add in 1/2 cup chicken broth. Place a lid on top of the pot and cook for an additional 2-3 minutes. Then add in the zucchini and yellow squash and mix well. Season with salt and ground cumin then add in the diced chiles. Mix and add in the stems of the cilantro (minced), the enchilada sauce, and the chicken broth. Mix well, and cook for 10 minutes.
- While the soup cooks shred the chicken and begin to add it to the pot. Then add in the frozen corn, and white beans. Cook with the lid on for an additional 5 minutes. Remove the lid and add in the cubed cream cheese, stir and simmer on low until the cream cheese melts. Then stir in the remaining cilantro.
- Ladle soup into bowls. Top with additional cilantro, cheese and fresh avocados.
Katie Original Recipe
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