Easy Green Enchilada Chicken Soup: A Comforting Weeknight Delight
A delicious and easy-to-make green enchilada chicken soup that’s perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can green enchilada sauce
- 4 cups chicken broth
- 1 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 cup corn kernels
- 1 can black beans, rinsed and drained
- 1 cup diced bell peppers
- 2 cups tortilla chips, for serving
- 1 cup shredded cheese, for topping
Instructions
- In a large pot, combine the chicken, green enchilada sauce, chicken broth, onions, garlic powder, and cumin.
- Bring to a simmer over medium heat.
- Add corn, black beans, and bell peppers; cook for an additional 10 minutes.
- Serve hot, topped with tortilla chips and shredded cheese.
Notes
- For extra spice, add jalapeños.
- This soup can be made ahead and stored for a couple of days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Easy Green Enchilada Chicken Soup