Mediterranean Green Enchilada Chicken Soup
This recipe blends Mexican-style green enchilada chicken soup with a light Mediterranean twist — using olive oil, fresh herbs, chickpeas, and yogurt for creaminess. It’s hearty, tangy, and warming while still keeping Mediterranean-friendly flavors.
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 green bell pepper, diced
1 can (400 g) chickpeas, drained & rinsed (Mediterranean twist)
2 cups shredded cooked chicken (rotisserie or boiled)
1 can (400 g) green enchilada sauce
4 cups chicken broth (or vegetable broth)
1 cup canned or frozen corn
1 tsp ground cumin
½ tsp dried oregano
½ tsp smoked paprika
Salt & pepper, to taste
½ cup plain Greek yogurt (or sour cream) — for creaminess
Juice of 1 lime
Garnish (optional but recommended)
Fresh parsley or cilantro, chopped
Sliced avocado
Crumbled feta or queso fresco
Warm pita or crusty bread on the side
Instructions
1. Sauté base: Heat olive oil in a large pot. Add onion, garlic, and bell pepper. Cook 4–5 minutes until softened.
2. Add chickpeas & spices: Stir in chickpeas, cumin, oregano, paprika, salt, and pepper. Cook 2 minutes for flavor.
3. Add liquids & chicken: Pour in green enchilada sauce, chicken broth, corn, and shredded chicken. Stir well.
4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
5. Make it creamy: Stir in Greek yogurt and lime juice at the end (off the heat) for tangy creaminess.
6. Serve: Ladle into bowls, top with avocado, feta, herbs, and serve with warm bread or pita.
Notes & Tips
For extra Mediterranean flavor, add chopped olives or sun-dried tomatoes before serving.
If you like it spicier, add a pinch of chili flakes or diced green chilies.
To make it vegetarian: skip chicken and use only chickpeas + extra veggies.
❓ Frequently asked questions FAQs
Q: Can I make this in a slow cooker?
A: Yes, cook on LOW for 6 hours or HIGH for 3 hours, then stir in yogurt and lime before serving.
Q: Can I freeze it?
A: Yes, this soup freezes well for up to 2 months. Just don’t add yogurt until reheating.
Q: What can I serve with it?
A: Pita bread, naan, or a fresh cucumber-tomato salad make perfect sides.
Nutrition information
Calories: ~340 kcal
Protein: 26 g
Fat: 14 g
Carbs: 28 g
Fiber: 6 g