Green enchilada chicken soup is a comforting and flavorful dish that brings the vibrant tastes of Mexican cuisine to your kitchen. This hearty soup is perfect for a chilly evening or a cozy weekend lunch. It's a delicious twist on traditional chicken soup, incorporating the beloved flavors of green enchiladas – think creamy tomatillo sauce, spicy chilies, and tender chicken. This guide will delve into the creation of this delicious soup, answering common questions and providing tips for an exceptional culinary experience.
What are the key ingredients in green enchilada chicken soup?
The foundation of a great green enchilada chicken soup lies in its key ingredients. You'll need a flavorful chicken broth, of course, along with tender cooked chicken, usually shredded. The star of the show is the green enchilada sauce, typically made with tomatillos, green chilies (like jalapeños or serranos), onions, garlic, and cilantro. Other common additions include corn (either kernels or whole), black beans, rice, and various spices like cumin and oregano. The final touch is often a dollop of sour cream or crema fresca, and a sprinkle of fresh cilantro for added vibrancy.
How do you make green enchilada chicken soup from scratch?
Making green enchilada chicken soup from scratch allows you to fully control the flavors and spice level. While recipes vary, the process generally involves these steps:
- Prepare the broth: Start by simmering a flavorful chicken broth. You can use homemade or store-bought, but a high-quality broth will make a significant difference.
- Make the sauce: Roast tomatillos, chilies, onions, and garlic until slightly charred. Blend these ingredients until smooth, creating your vibrant green enchilada sauce. Adjust the spice level to your liking by adding more or fewer chilies.
- Cook the chicken: Poach or bake a whole chicken, then shred the meat for the soup. You can also use leftover cooked chicken for convenience.
- Combine ingredients: Add the shredded chicken, green enchilada sauce, corn, black beans, and rice (if using) to the broth. Simmer until the flavors meld and the rice is cooked through.
- Season and serve: Season with cumin, oregano, salt, and pepper to taste. Garnish with sour cream, cilantro, and perhaps some shredded cheese before serving.
Can I use canned green enchilada sauce?
Absolutely! Using canned green enchilada sauce is a convenient shortcut, saving you time on the preparation of the sauce from scratch. Many high-quality canned sauces offer excellent flavor, making them a great option for a quicker weeknight meal. Just be sure to taste and adjust the seasoning to your preference, as the level of spice and other flavors can vary between brands.
What kind of chicken is best for green enchilada chicken soup?
While any cooked chicken will work, using rotisserie chicken is a fantastic time-saver. The already-cooked chicken simplifies the process significantly. If you prefer to cook your own, a whole chicken poached in the broth will infuse the soup with extra flavor. Shredded chicken breasts are also a suitable option, although they may not impart as much flavor as a whole chicken.
Is green enchilada chicken soup spicy?
The spiciness of green enchilada chicken soup is entirely adjustable. The number of chilies you use in the sauce directly impacts the heat. If you prefer a milder soup, use fewer chilies or opt for milder varieties like poblanos. For a spicier kick, add more chilies or use hotter varieties like serranos or habaneros. Remember to taste and adjust as you go!
How long does green enchilada chicken soup last in the refrigerator?
Properly stored in an airtight container in the refrigerator, green enchilada chicken soup will typically last for 3-4 days. Allow the soup to cool completely before refrigerating to prevent bacterial growth. Reheat gently on the stovetop or in the microwave before serving.
Can I freeze green enchilada chicken soup?
Yes, you can freeze green enchilada chicken soup for longer storage. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. Frozen soup will typically last for 2-3 months. Thaw overnight in the refrigerator before reheating.
This comprehensive guide provides you with the knowledge and techniques to create a truly exceptional bowl of green enchilada chicken soup. Enjoy the flavorful journey!
