Description
A hearty and flavorful green enchiladas chicken soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can green enchilada sauce (10 oz)
- 4 cups chicken broth
- 1 cup corn, frozen or canned
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup cilantro, chopped
- 1 lime, juiced
Instructions
- In a large pot, sauté onion and garlic until softened.
- Add shredded chicken, enchilada sauce, chicken broth, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in chopped cilantro and lime juice before serving.
Notes
- Serve with tortilla chips or avocado for added flavor.
- Adjust spices according to your taste.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: green enchiladas chicken soup, chicken soup, Mexican soup