Description
A comforting and flavorful green chile chicken enchilada soup that combines tender chicken, zesty green chiles, black beans, and corn, perfect for a cozy meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 can (4 oz or 113 g) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (950 ml) chicken broth
- 1 can (15 oz or 425 g) corn, drained
- 1 can (15 oz or 425 g) black beans, rinsed and drained
- 1 can (14.5 oz or 410 g) diced tomatoes, undrained
- 1 cup (240 ml) enchilada sauce
- 1 teaspoon ground cumin
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 cup (100 g) shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Olive oil (for cooking)
Instructions
- Gather all your ingredients.
- Prepare the chicken by heating olive oil in a large pot and cooking the seasoned chicken breasts until golden brown.
- Sauté the diced onion in the same pot until soft, then add minced garlic.
- Shred the cooked chicken and return it to the pot, then add the remaining ingredients and stir well.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes.
- Serve the soup warm, garnished with cilantro and cheese.
Notes
- For a vegetarian version, replace chicken with vegetables and plant-based protein.
- Adjust spice levels by adding jalapeños or hot sauce.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
- 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: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: green chile, chicken, enchilada, soup, recipe