Easy Green Enchilada Chicken Soup
A creamy and flavorful twist on classic Mexican cuisine, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 can green chiles
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips
- Shredded cheese
- Chopped cilantro for garnish
Instructions
- Combine ingredients: In a large pot over medium heat, combine the chicken broth, shredded chicken, green chiles, corn, black beans, cumin, chili powder, salt, and pepper.
- Simmer: Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Add cream: Stir in the heavy cream or half-and-half and continue to cook for another 5 minutes, stirring regularly until heated through.
- Serve: Ladle the soup into bowls and top with tortilla strips, shredded cheese, and chopped cilantro for a refreshing finish.
Notes
Use high-quality chicken broth for a richer flavor. You can substitute the heavy cream with half-and-half to lighten it up, but it may slightly alter the creaminess.