Description
A hearty and flavorful green enchiladas chicken soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in the chicken, broth, enchilada sauce, black beans, corn, tomatoes, cumin, and chili powder.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add salt and pepper to taste.
- Serve hot, topped with cheese and cilantro.
Notes
- This soup can be made ahead and stored in the refrigerator.
- Adjust spice levels by adding jalapeños if desired.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: green enchiladas chicken soup