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Spicy Green Chili Chicken Enchilada Soup is a delightful and hearty dish that perfectly combines the warmth of a comforting soup with the bold flavors of traditional Mexican cuisine. This soup is a celebration of spices, fresh ingredients, and succulent chicken, making it a favorite among those who crave a hint of heat in their meals. With its robust flavors and satisfying texture, this dish appeals specifically to spicy food lovers and those seeking a comforting bowl of goodness.

Green Chili Chicken Enchilada Soup

Discover the deliciousness of Spicy Green Chili Chicken Enchilada Soup, a warm and hearty dish that brings the bold flavors of Mexican cuisine right to your table. Perfect for any occasion, this soup combines succulent chicken, fresh veggies, and zesty spices for a satisfying meal. Easy to customize, it's ideal for spicy food lovers or anyone looking for a comforting bowl of goodness. Embrace the warm flavors and make this soup a favorite in your kitchen!
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Ingredients
  

1 lb (450 g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (10 oz each) green enchilada sauce

4 cups chicken broth

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

1 can (15 oz) corn, drained

1 can (4 oz) diced green chilies (mild or hot, depending on preference)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Sour cream (for serving)

Tortilla chips (for serving)

Instructions
 

Cook Chicken: In a large pot over medium heat, add olive oil. Once hot, add the chicken breasts and sear for about 5-6 minutes on each side until golden brown. Remove from pot and set aside.

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

      Add Sauces: Pour in the green enchilada sauce and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

        Shred Chicken: While the soup is heating, shred the cooked chicken using two forks. Once shredded, return it to the pot.

          Mix in Remaining Ingredients: Stir in the black beans, corn, diced green chilies, ground cumin, chili powder, and smoked paprika. Season with salt and pepper to taste. Allow the soup to simmer for about 15-20 minutes to let the flavors meld together.

            Add Cheese and Serve: Once the soup is ready, stir in the shredded cheese until melted. Serve hot, garnished with fresh cilantro and diced avocado. Offer sour cream and tortilla chips on the side for an extra kick!

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings