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Green Enchilada Chicken Soup

A comforting and delicious soup made with tender chicken, green enchilada sauce, and healthy beans. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breasts
  • 1 can green enchilada sauce
  • 4 cups chicken broth
  • 1 can diced green chilies
  • 1 cup heavy cream Can be substituted with coconut milk for a lighter version.
  • 1 cup corn
  • 1 cup black beans Can be substituted with pinto or kidney beans.
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Cooking the Soup
  1. In a large pot, combine chicken breasts, green enchilada sauce, chicken broth, diced green chilies, corn, black beans, cumin, garlic powder, salt, and pepper.
  2. Bring to a boil over medium-high heat, then reduce to low and simmer for 20-25 minutes until the chicken is cooked through.
  3. Remove the chicken, shred it, and return it to the pot.
  4. Stir in the heavy cream and simmer for another 5-10 minutes.
  5. Serve hot, garnished with chopped cilantro.

Notes

Serve with tortilla chips or avocado slices for added crunch. The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.