Creamy Green Enchiladas Chicken Soup: Easy Comfort in a Bowl
Enjoy the comforting flavors of Creamy Green Enchiladas Chicken Soup, a delightful and easy-to-make dish that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup cilantro, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until softened.
- Add the shredded chicken, chicken broth, and green enchilada sauce.
- Stir in the black beans and corn.
- Bring to a simmer and cook for 15 minutes.
- Stir in the heavy cream, cumin, salt, and pepper.
- Remove from heat and add cilantro before serving.
Notes
- For a spicier soup, add jalapeños or a dash of hot sauce.
- Serve with tortilla chips or crusty bread for added texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg