Description
Discover a comforting recipe that warms your soul!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, combine chicken breasts, green enchilada sauce, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it using two forks.
- Add black beans, corn, diced tomatoes, cumin, garlic powder, salt, and pepper to the pot.
- Return shredded chicken to the pot and stir to combine.
- Simmer for an additional 10 minutes to heat through.
- Serve hot, topped with shredded cheese and fresh cilantro if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Can be served with tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Easy Green Enchilada Chicken Soup