Description
This green enchilada soup is a vibrant, creamy, and hearty meal with shredded chicken, green chilies, beans, and corn. Easy to make and full of bold flavors, it’s perfect for cozy weeknights or entertaining guests.
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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2–3 cups cooked chicken, shredded
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1 can (10 oz) diced green chilies
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4 cups chicken broth
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1 can (10 oz) green enchilada sauce
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1 teaspoon ground cumin
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1 teaspoon chili powder (optional)
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1 cup corn kernels
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1 cup black beans, rinsed and drained
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½ cup sour cream
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½ cup shredded cheese
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Salt and black pepper, to taste
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Optional toppings: avocado, cilantro, lime wedges, tortilla strips
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook 1 minute.
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Add shredded chicken, diced green chilies, cumin, chili powder, salt, and pepper. Stir and heat through.
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Pour in chicken broth and green enchilada sauce. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes.
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Stir in corn and black beans. Simmer 5–7 minutes until heated through.
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Lower heat and stir in sour cream until fully incorporated.
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Serve hot, topped with shredded cheese, avocado, cilantro, tortilla strips, or lime wedges as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired