Description
A hearty and flavorful green chile chicken enchilada soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add shredded chicken, chicken broth, and enchilada sauce. Stir well.
- Add black beans, corn, green chiles, cumin, salt, and pepper. Bring to a simmer.
- Cook for 20 minutes, stirring occasionally.
- Serve hot, topped with shredded cheese and cilantro.
Notes
- Adjust spice level by adding more green chiles.
- Use rotisserie chicken for convenience.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: green chile chicken enchilada soup, chicken soup, enchilada soup, Mexican soup