Description
Warm your soul with this vibrant Green Enchiladas Chicken Soup, a delightful blend of tender chicken, zesty green enchilada sauce, and fresh vegetables. Perfect for chilly days or busy weeknights, this comforting dish is not only quick to prepare but also customizable to suit your taste. In just 30 minutes, you’ll have a hearty meal that everyone will love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 1 lb)
- 2 cups green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the chicken breasts in a large pot over medium heat for about 15-20 minutes until fully cooked. Shred the chicken and set aside.
- In the same pot, heat olive oil and sauté chopped onions and minced garlic until translucent.
- Add the shredded chicken, black beans, corn, green enchilada sauce, and broth. Stir well to combine.
- Bring the mixture to a gentle simmer for 10-15 minutes to meld flavors.
- Adjust seasoning with salt and pepper as needed.
- Serve hot in bowls and garnish with fresh cilantro or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg