Deliciously Easy Green Enchilada Soup
A comforting, flavorful soup combining green enchilada sauce with beans, corn, and optional chicken, ready in just 30 minutes.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) green enchilada sauce
- 4 cups vegetable broth
Additional Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 medium red bell pepper, chopped
- 1 cup diced cooked chicken (optional)
- 1 teaspoon cumin
- to taste salt and pepper
- for garnish fresh cilantro
- for serving lime wedges
Instructions
Preparation
- Gather all your ingredients. Chop the onion and bell pepper, and mince the garlic.
Cooking the Base
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until soft.
- Stir in minced garlic and sauté for another minute.
Combine Ingredients
- Add green enchilada sauce and vegetable broth to the pot and stir well.
- Stir in black beans, corn, bell pepper, chicken (if using), cumin, salt, and pepper.
Simmering
- Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
Final Touch
- Taste the soup and adjust the seasoning if necessary.
Serving
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
Allow the soup to cool before storing. It keeps in the refrigerator for up to 5 days or can be frozen for up to 3 months.