Green Enchilada Chicken Soup (Print Version)
# Ingredients:
→ Protein
01 -
1 lb boneless, skinless chicken breasts
→ Base
02 -
4 cups chicken broth
03 -
1 can (10 oz) green enchilada sauce
→ Vegetables & Legumes
04 -
1 can (15 oz) black beans, rinsed and drained
05 -
1 can (15 oz) corn, drained (or 1 cup frozen corn)
06 -
1 medium onion, diced
07 -
3 cloves garlic, minced
08 -
1 jalapeño pepper, diced (optional for heat)
09 -
1 cup diced tomatoes (fresh or canned)
→ Seasonings
10 -
1 tsp cumin
11 -
1 tsp chili powder
12 -
Salt and pepper to taste
→ Toppings & Garnishes
13 -
1 cup shredded Monterey Jack cheese (plus more for serving)
14 -
Fresh cilantro, chopped
15 -
Avocado, diced
16 -
Lime wedges
17 -
Tortilla strips or chips
# Instructions:
01 -
In a large pot, add the chicken breasts and cover with chicken broth. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until chicken is fully cooked through.
02 -
Remove the chicken from the pot and shred using two forks. Set aside while preparing the soup base.
03 -
In the same pot with the broth, add diced onion, garlic, and jalapeño (if using). Sauté for about 5 minutes until the onion becomes translucent and aromatic.
04 -
Stir in the green enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Bring the mixture to a gentle simmer.
05 -
Add the shredded chicken back to the pot and continue cooking for another 5-10 minutes to allow flavors to meld together.
06 -
Just before serving, stir in the shredded Monterey Jack cheese until completely melted and incorporated.
07 -
Ladle the soup into individual bowls. Top with additional cheese, fresh cilantro, diced avocado, and tortilla strips or chips. Serve with lime wedges on the side for squeezing over the soup.
# Notes:
01 -
For a thicker consistency, you can blend a portion of the black beans before adding to the soup.
02 -
This soup can be stored in an airtight container in the refrigerator for up to 3 days.