Description
A delicious and hearty green enchiladas chicken soup that combines the flavors of traditional enchiladas with a comforting soup base.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the shredded chicken, corn, black beans, diced tomatoes, chicken broth, green enchilada sauce, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- If desired, stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños or a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican