Green Chicken Enchilada Soup
Green chicken enchilada soup is a warm and inviting dish that combines tender chicken, zesty green chilies, and a creamy broth for an unforgettable flavor experience. This comforting soup is perfect for busy weeknights or cozy gatherings, bringing friends and family together with every delicious bowl. Quick to prepare and satisfying, it’s sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 cans (10 oz each) green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 can (4 oz) diced green chilies
- 1 cup canned or frozen corn
- 1 can (15 oz) black beans, rinsed and drained
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- ½ cup sour cream (for serving)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
Instructions
- Poach the chicken breasts in simmering water for 15-20 minutes until cooked through. Shred using two forks while warm.
- In a large pot over medium heat, sauté diced onions in olive oil until translucent (about 5 minutes).
- Add chicken broth and green enchilada sauce; bring to a gentle boil.
- Stir in shredded chicken, black beans, corn, and green chilies; heat through for about 5 minutes.
- Mix in chopped cilantro and lime juice just before serving.
- Serve hot topped with shredded cheese and sour cream.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg