Description
This easy green enchilada chicken soup is a comforting and flavorful meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened.
- Add garlic and cook for another minute.
- Stir in shredded chicken, chicken broth, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Serve hot, topped with shredded cheese, avocado, and cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg