Easy Green Enchilada Chicken Soup
A comforting and flavorful soup packed with chicken, green chilies, and a creamy broth, perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 can green chilies
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup heavy cream
- Chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- Cook the chicken: In a large pot, cook the chicken breast over medium heat until fully cooked, about 6-8 minutes per side. Remove from the pot and shred the chicken.
- Combine ingredients: In the same pot, add the green chilies, black beans, corn, diced tomatoes, chicken broth, cumin, and paprika. Bring to a boil over medium-high heat.
- Add cream and chicken: Once boiling, reduce the heat to low and stir in the heavy cream. Add the shredded chicken back into the pot.
- Simmer: Let the soup simmer for about 10 minutes, allowing the flavors to meld. Stir occasionally to avoid sticking.
- Season and serve: Taste and season with salt and pepper as needed. Serve hot, garnished with chopped cilantro and lime wedges.
Notes
You can substitute chicken breast with cooked shredded rotisserie chicken to save time. For a lighter version, use coconut milk or dairy-free cream. Add vegetables like spinach for extra nutrition.
Find it online: https://easytocooknow.com/easy-green-enchilada-chicken-soup/