Description

Easy Green Enchilada Chicken Soup is a warm and comforting dish that combines tender chicken, vibrant green enchilada sauce, and nutritious vegetables in a creamy broth. Perfect for chilly evenings or casual gatherings, this quick and easy soup is a delicious solution for busy weeknights. Each spoonful brings an explosion of flavors that even the pickiest eaters will love.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (1.5 lbs)
2 cups green enchilada sauce
8 oz cream cheese
4 cups low-sodium chicken broth
1 cup canned corn (drained)
1 can (15 oz) black beans (drained and rinsed)
¼ cup chopped fresh cilantro

Instructions

Prepare your ingredients by chopping the chicken into bite-sized pieces.
In a large pot over medium heat, add olive oil and the chicken. Season with salt and pepper, cooking until golden brown (6-8 minutes).
Stir in the green enchilada sauce and chicken broth; bring to a simmer.
Add cream cheese in blocks, stirring until melted and well combined.
Mix in canned corn and black beans; let simmer for an additional 5 minutes.
Garnish with freshly chopped cilantro before serving hot.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 7g
Protein: 25g
Cholesterol: 75mg

Keywords: For vegetarian options, substitute the chicken with black beans or chickpeas and use vegetable broth. Enhance the flavor by adding cumin or chili powder for extra spice.