Easy Green Enchilada Chicken Soup
A cozy bowl of Easy Green Enchilada Chicken Soup packed with vibrant flavors and nutritious ingredients, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 can (15 oz) green chile enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh cilantro, for garnish
- Avocado, for garnish
- Lime wedges, for serving
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent, about 3–5 minutes.
- Add the shredded chicken and cook for a few minutes, allowing it to heat through and absorb the flavors.
- Incorporate the green chile enchilada sauce, chicken broth, black beans, corn, cumin, salt, and pepper. Stir well to combine, then bring to a gentle simmer.
- Simmer for 15–20 minutes, stirring occasionally, until the ingredients meld together beautifully.
- Finish by reducing the heat to low and stirring in the cream or coconut milk. Cook for an additional 5 minutes until heated through. Serve hot, garnished with fresh cilantro, sliced avocado, and lime wedges.
Notes
Use shredded rotisserie chicken for best flavor. Adjust thickness with more chicken broth if necessary.