Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Green Enchiladas Chicken Soup isn't just another recipe—it's a mouth-watering journey through Mexican-inspired flavors that will transport you straight to a vibrant street food market. Imagine a hearty, creamy soup packed with tender shredded chicken, sweet corn, protein-rich black beans, and a zesty green enchilada sauce that will have everyone at your table begging for seconds. In just one hour, you'll create a restaurant-quality meal that's both comforting and exciting!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can green enchilada sauce
- 1 cup corn
- 1 cup black beans
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked shredded chicken, 4 cups of chicken broth, 1 can of green enchilada sauce, 1 cup of corn, 1 cup of black beans, 1 tsp of cumin, salt and pepper to taste, and 1 cup of shredded cheese (if using).
- In a large pot or Dutch oven, pour in the 4 cups of chicken broth and bring it to a gentle simmer over medium heat.
- Once the broth is simmering, add the can of green enchilada sauce to the pot. Stir well to combine the flavors.
- Add the shredded chicken to the pot, making sure to stir it into the broth and sauce mixture thoroughly.
- Next, add the 1 cup of corn and 1 cup of black beans to the pot. If you are using canned beans, make sure to rinse and drain them before adding.
- Sprinkle in the 1 tsp of cumin and season the soup with salt and pepper to taste. Stir the mixture well to ensure the spices are evenly distributed.
- Allow the soup to simmer on medium-low heat for about 30 minutes, stirring occasionally. This will help the flavors meld together.
- After 30 minutes of simmering, taste the soup and adjust the seasoning if necessary, adding more salt or pepper as desired.
- If you are using shredded cheese, sprinkle it on top of the soup just before serving, allowing it to melt slightly in the warm soup.
- Once ready, ladle the Green Enchiladas Chicken Soup into bowls and serve hot. Enjoy your delicious Mexican-inspired meal!
Tips
- Use pre-cooked or rotisserie chicken to save time and add extra flavor
- For a richer soup, substitute half the chicken broth with heavy cream
- Rinse canned beans thoroughly to reduce sodium and improve texture
- Toast cumin in a dry pan before adding to enhance its nutty flavor
- Let the soup simmer slowly to allow ingredients to develop deeper flavors
- For added freshness, garnish with chopped cilantro or a squeeze of lime
- Make extra and freeze—this soup tastes even better the next day!
- Customize heat level by choosing mild or spicy green enchilada sauce
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
