Green Enchilada Chicken Soup: A Cozy and Easy Delight
A warm and comforting bowl of green enchilada chicken soup that’s easy to make and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can green enchilada sauce
- 4 cups chicken broth
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1 diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 cup cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until soft.
- Stir in the green enchilada sauce, chicken broth, shredded chicken, corn, black beans, cumin, and chili powder.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in lime juice and chopped cilantro just before serving.
Notes
- Serve with tortilla chips or crusty bread for a complete meal.
- For a creamier soup, add a dollop of sour cream or cream cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg