Description
A flavorful and hearty green enchilada chicken soup.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can green enchilada sauce
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese for topping
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in cumin and chili powder, cook for 1 minute.
- Add chicken, enchilada sauce, chicken broth, black beans, corn, and tomatoes.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with cheese and cilantro.
Notes
- Can use rotisserie chicken for convenience.
- Adjust spice level by adding jalapeños.
- Great for meal prep, freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Green Enchilada Chicken Soup