Description
A warm and flavorful green enchilada soup loaded with vegetables and spices.
Ingredients
Scale
- 2 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 cup cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 small 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
- In a large pot, heat a little oil over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in chicken broth and green enchilada sauce.
- Add shredded chicken, black beans, corn, and diced tomatoes.
- Season with cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for 15 minutes.
- Serve hot, topped with cheese and cilantro.
Notes
- This soup can be made vegetarian by omitting chicken.
- Adjust spice levels to your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Green Enchilada Soup, Mexican Soup, Chicken Soup, Comfort Food