Delicious Green Chicken Enchilada Soup
Warm up with this cozy green chicken enchilada soup that combines tender chicken, zesty green chiles, and a creamy broth. Perfect for chilly nights, each bowl is a delightful experience, bursting with flavor and nostalgia. With its rich spices and vibrant toppings, this dish transforms any dinner into a festive occasion. Plus, it’s quick to prepare, making it an ideal choice for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 can (10 oz) green enchilada sauce
- 4 cups low-sodium chicken broth
- 8 oz cream cheese (full-fat)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn (or fresh if available)
- 2 tsp cumin
- 2 tsp chili powder
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot over medium heat, add a splash of oil and cook seasoned chicken breasts until golden brown on both sides (about 5-7 minutes).
- Add diced onions and minced garlic; cook until onions are translucent.
- Pour in chicken broth and green enchilada sauce; bring to a gentle boil.
- Stir in cream cheese until melted smoothly into the broth; simmer for about 15 minutes.
- Add black beans and frozen corn; cook for another 5-10 minutes until heated through.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 85mg