Description
A quick and easy recipe for a delicious green enchilada chicken soup that is perfect for any day of the week.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, combine the chicken broth and green enchilada sauce over medium heat.
- Add the shredded chicken, black beans, corn, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the soup to a simmer and cook for about 10-15 minutes, stirring occasionally.
- If desired, stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Can be served with tortilla chips or warm tortillas on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg