Green Enchilada Chicken Soup
A hearty and flavorful soup combining tender chicken, zesty green enchilada sauce, and a medley of vegetables, perfect for any cozy night.
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
Main ingredients
- 2 cups cooked, shredded chicken Can use rotisserie chicken
- 1 cup green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup heavy cream or half-and-half For creamier texture
For garnish
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
- Optional toppings shredded cheese, avocado slices, sour cream, tortilla strips
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about five minutes until tender and translucent.
- Stir in minced garlic, ground cumin, and chili powder. Cook for an additional minute until spices are fragrant.
Cooking
- Pour in chicken broth and stir to combine with onion and spice mixture. Bring to a simmer.
- Add cooked, shredded chicken, green enchilada sauce, diced green chilies, frozen corn, and black beans. Gently combine and cover the pot.
- Let the soup simmer for 15-20 minutes to meld all flavors.
- Stir in heavy cream or half-and-half, season with salt and pepper, and let warm through for about five more minutes.
- Garnish with fresh cilantro and serve hot with lime wedges on the side.
Notes
Use leftover chicken for a quick meal. Customize toppings to your preference.