Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream and shredded cheese for serving
Instructions
- Season the chicken breasts with salt, pepper, and cumin. Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent. Then, add minced garlic and cook for an additional minute.
- Add seasoned chicken, green enchilada sauce, black beans, corn, chicken broth, and diced green chilies. Stir and bring to a boil, then reduce heat and simmer for about 25 minutes.
- Remove cooked chicken, shred it, and return it to the soup. Serve garnished with cilantro, sour cream, and shredded cheese.
Notes
- Cool soup completely before storing in an airtight container for up to 4 days in the refrigerator.
- Soup can be frozen for up to 3 months, thaw in the fridge before reheating.
- Pairs well with tortilla chips, cornbread, or salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg