Green Enchilada Chicken Soup
A warm and hearty Green Enchilada Chicken Soup that offers incredible flavor and comfort, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can green enchilada sauce
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 cup diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper Adjust according to preference
- 1 cup shredded cheese for topping
- for garnish Fresh cilantro
Instructions
Preparation
- Gather all your ingredients.
- Shred your cooked chicken if not done already. Dice the onion and tomatoes, and mince the garlic.
Cooking
- Heat a large pot over medium heat and add the diced onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.
- Stir in the cumin and chili powder, cooking for another minute.
- Add the shredded chicken, green enchilada sauce, and chicken broth. Stir to combine.
- Mix in the black beans, corn, and diced tomatoes. Stir well.
- Increase heat and bring the mixture to a gentle boil for about 5 minutes.
- Reduce heat to low and let the soup simmer for approximately 20 minutes.
- Taste the soup and add salt and pepper as needed.
Serving
- Ladle soup into warm bowls, topping with shredded cheese and cilantro.
- Serve hot and enjoy!
Notes
For a creamy texture, consider adding a splash of heavy cream or a block of cream cheese. Customize toppings to your preference with avocado, sour cream or lime juice before serving.