Description
A comforting bowl of Easy Green Enchilada Chicken Soup, perfect for chilly nights with its creamy texture and rich flavors.
Ingredients
Scale
- 1 lb chicken breasts
- 1 can green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup cream or milk
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips or chips for serving
- Cheese, cilantro, and avocado for garnish
Instructions
- Cook the chicken in a large pot until no longer pink, then remove and shred it into bite-sized pieces.
- Sauté onion and garlic in the same pot until soft and fragrant.
- Add chicken broth, green chilies, black beans, corn, cumin, chili powder, salt, and pepper into the pot. Stir until well combined.
- Bring the mixture to a boil, then reduce to a simmer for about 15 minutes.
- Stir in the cream or milk for creaminess, then add the shredded chicken back into the pot.
- Serve hot, topping your soup with crispy tortilla strips, cheese, fresh cilantro, and creamy avocado.
Notes
You can use rotisserie chicken for quicker prep or experiment with toppings like fresh lime or jalapeños to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 3g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg