Description
A comforting green enchiladas chicken soup loaded with flavor.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can green enchilada sauce (10 oz)
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until softened.
- Add cooked chicken, broth, green enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in half of the cheese until melted.
- Serve hot, garnished with cilantro and remaining cheese.
Notes
- Adjust spices to your taste.
- Use rotisserie chicken for convenience.
- Can be made ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: green enchiladas chicken soup