Description
A hearty and flavorful creamy green chile chicken enchilada soup.
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add shredded chicken, green enchilada sauce, chicken broth, black beans, corn, and cumin.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese or cilantro if desired.
Notes
- Can use rotisserie chicken for convenience.
- Adjust the spice level by adding more green chiles if desired.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg
Keywords: creamy green chile chicken enchilada soup, chicken soup, enchilada soup