Description
A creamy and cheesy green chicken enchilada soup that is hearty and flavorful, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground cumin, chili powder, and smoked paprika to the pot, stirring to combine. Cook for another minute to toast the spices.
- Pour in the chicken broth, followed by the shredded chicken, green enchilada sauce, black beans, and corn. Stir well and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream and shredded Monterey Jack cheese. Continue to cook until the cheese is melted and the soup is heated through, about 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the soup.
- To make it lighter, substitute half-and-half for the heavy cream and use low-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg