Description
Experience the warmth of a comforting bowl of Green Enchiladas Chicken Soup, where the familiar flavors of enchiladas meet the heartiness of a rich soup. This easy recipe features tender shredded chicken enveloped in zesty green enchilada sauce, complemented by a colorful mix of vegetables. Perfect for chilly evenings or cozy gatherings, this dish is ready in just 30 minutes and pairs beautifully with crispy tortilla chips or crusty bread.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 (10 oz) can green enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
Instructions
- Cook the chicken breasts in a large pot over medium heat until fully cooked (about 8-10 minutes per side). Remove from the pot and shred into bite-sized pieces.
- In the same pot, add chopped onions and minced garlic; sauté for about 3-4 minutes until fragrant.
- Return shredded chicken to the pot and stir in green enchilada sauce, black beans, corn, and enough chicken broth to achieve desired consistency.
- Simmer over medium heat for about 10-15 minutes to meld flavors.
- Serve hot, garnished with shredded cheese or fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg