Green Chicken Enchilada Soup
A comforting and creamy chicken soup packed with vibrant flavors, perfect for chilly evenings or busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb cooked chicken, shredded
- 1 can green enchilada sauce (10 oz)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the onion and garlic in a large pot over medium heat for about 3-4 minutes until translucent.
- Combine the chicken, green enchilada sauce, chicken broth, black beans, corn, cumin, salt, and pepper. Mix well.
- Simmer for about 15 minutes over medium-low heat, stirring occasionally.
- Add the heavy cream and shredded cheese, cooking until melted and creamy, about 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
Using rotisserie chicken is a great time-saver. Adjust the enchilada sauce based on spice preference.