Green Enchilada Chicken Soup
A hearty blend of shredded chicken, black beans, and sweet corn in a luscious green enchilada sauce, perfect for comforting winter meals.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 can green enchilada sauce Ensure it's gluten-free if necessary.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
- 1 can black beans Drained and rinsed.
- 1 cup corn Frozen or canned.
- 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 seasoning as needed.
- 1 cup shredded cheese for topping Optional for non-dairy alternatives.
- to taste fresh cilantro for garnish Optional.
Instructions
Preparation
- Gather and measure all your ingredients. Shred any cooked chicken and rinse the beans well. Chop the onion and mince the garlic.
Cooking the Soup
- In a large pot over medium heat, add a drizzle of oil. Once hot, sauté the onions and garlic for about 3-4 minutes until translucent.
- Sprinkle in the cumin and chili powder, stirring for about 1 minute to bloom the spices.
- Add the shredded chicken and green enchilada sauce, mixing well to coat the chicken.
- Pour in the chicken broth, stirring gently to combine.
- Incorporate the black beans, corn, and diced tomatoes, stirring well.
- Raise the heat and bring the soup to a gentle boil. Then, reduce the heat and simmer for 20 minutes.
- After 20 minutes, taste and season with salt and pepper as needed.
Serving
- Serve the soup hot, topped with shredded cheese and fresh cilantro.
- Enjoy your comforting bowl of Green Enchilada Chicken Soup!
Notes
This soup stores well in the fridge for 3-4 days and can be frozen for up to three months. Reheat gently, adding broth if necessary.