Creamy Green Enchiladas Chicken Soup: Easy Comfort in a Bowl
This creamy green enchiladas chicken soup is the perfect hearty meal for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can green enchilada sauce
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- 1 cup cilantro, chopped
- 1 cup shredded cheese, for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add shredded chicken, chicken broth, green enchilada sauce, corn, black beans, cumin, and chili powder. Bring to a simmer.
- Once simmering, stir in heavy cream and cilantro, cooking for an additional 5 minutes.
- Serve hot, topped with shredded cheese.
Notes
- For added spice, consider adding jalapeños or spices to taste.
- This soup can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Creamy Green Enchiladas Chicken Soup, soup, comfort food