Description
Easy Green Enchilada Chicken Soup is a vibrant and comforting dish that combines tender chicken with zesty green enchilada sauce, making it perfect for busy weeknights or cozy gatherings. In just 30 minutes, you can whip up this delicious soup that warms your belly and delights your taste buds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1 lb)
- 2 cups green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces.
- Sauté the chicken in a large pot over medium heat with a splash of oil until golden brown (about 5 minutes).
- Add green enchilada sauce and chicken broth; stir well to combine.
- Mix in black beans and corn; stir until combined.
- Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.
- Just before serving, stir in cilantro and lime juice. Serve hot with tortilla chips or warm tortillas.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Swap in turkey or add more veggies like bell peppers for variations. For extra spice, mix in diced jalapeños or sprinkle with chili powder. Store leftovers in an airtight container in the fridge for up to three days.