Print

Green Enchilada Chicken Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting blend of spices, tender chicken, and creamy toppings, perfect for chilly days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1/2 cup mild green enchilada sauce
  • Salt and pepper to taste
  • 1 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Diced avocado, for garnish
  • Shredded cheese (cheddar or Monterey Jack), for garnish
  • Tortilla chips, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
  2. Stir in the minced garlic, diced green chiles, ground cumin, chili powder, and smoked paprika. Cook for an additional minute until fragrant.
  3. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for 10 minutes.
  4. Add the cooked shredded chicken, black beans, corn, and green enchilada sauce. Stir to combine.
  5. Season with salt and pepper to taste and let simmer for another 10-15 minutes.
  6. Stir in the chopped cilantro and lime juice just before serving.
  7. Serve the soup hot, garnished with avocado, cheese, and tortilla chips.

Notes

For added flavor, consider adjusting spices to your preference. A rotisserie chicken can save time.

Nutrition

Find it online: https://lunarecipez.com/green-enchilada-chicken-soup/

Scroll to Top