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–+ servings

Green Enchilada Chicken Soup

A flavorful and hearty soup made with shredded chicken, green enchilada sauce, and a variety of vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 4 cups chicken broth low sodium
  • 2 cups shredded cooked chicken about 2 chicken breasts
  • 1 cup green enchilada sauce store-bought or homemade
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder optional for spice
  • 1 cup fresh cilantro chopped, for garnish
  • 1 lime juiced for flavor

Method
 

Prepare the Soup
  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until vegetables start to soften.
  3. Pour in chicken broth and bring to a boil.
  4. Once boiling, reduce heat to a simmer and add shredded chicken, green enchilada sauce, black beans, corn, cumin, and chili powder. Stir well.
  5. Simmer for 20 minutes, allowing flavors to meld.
  6. Stir in lime juice and adjust seasoning if necessary.
  7. Serve hot, garnished with chopped cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 1.5gFiber: 8gSugar: 3g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well.

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