Green Enchilada Chicken Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, diced
- 2 clove garlic, minced
- 1 pound chicken breast, cooked and shredded
- 2 cup chicken broth
- 1 cup green enchilada sauce
- 1 cup corn kernels, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1/2 cup shredded cheese optional for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the cooked and shredded chicken breast.
- Pour in the chicken broth and green enchilada sauce, stirring to combine.
- Add the corn, black beans, cumin, chili powder, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove the soup from heat and let it rest for 10 minutes.
- Stir in the fresh cilantro before serving.
- Serve the soup hot with lime wedges, a dollop of sour cream, and shredded cheese if desired.
Notes
When making this soup, consider using a rotisserie chicken for a quicker preparation time. Adjust the spices to your taste preference, and feel free to add more vegetables like bell peppers or diced tomatoes. This soup can be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient meal for busy weeknights.
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