Description
A comforting chicken enchilada soup that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 small yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 3 cups shredded cooked chicken
- 19 ounces green enchilada sauce (1 large can)
- 15 ounces white beans (1 can, drained)
- 4 ounces diced green chiles (1 can)
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup frozen corn
- sour cream (to taste)
- tortilla strips or chips (for topping)
- chopped fresh cilantro (for topping)
- diced avocado (for topping)
- shredded cheese (for topping)
Instructions
- Heat the oil in a large pot or Dutch oven set over medium heat. Once hot, add in the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for 60 seconds or until fragrant.
- Add in the chicken broth, shredded chicken, green enchilada sauce, white beans, green chiles and their juices, cumin, salt, and pepper.
- Bring to a boil, reduce to a simmer, cover, and simmer for 20 minutes.
- Stir in the corn and return to a simmer.
- Serve with optional toppings.
Notes
- For a creamier soup, add a splash of cream or milk.
- Customize toppings based on preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg