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–+ servings

Green Chicken Enchilada Soup - Creamy and Cheesy!

A deliciously creamy and cheesy soup packed with flavors of green enchiladas, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth low sodium
  • 1 can green enchilada sauce about 10 oz
  • 2 cups cooked chicken shredded
  • 1 cup corn frozen or canned
  • 1 cup black beans drained and rinsed
  • 1 cup heavy cream for creaminess
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 teaspoon cumin for flavor
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the chicken broth and green enchilada sauce, stirring to combine.
  4. Add the shredded chicken, corn, black beans, cumin, salt, and pepper. Bring to a simmer.
  5. Reduce heat and stir in the heavy cream and shredded cheese until melted and creamy.
  6. Simmer for another 10 minutes, stirring occasionally.
  7. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gFiber: 6gSugar: 3g

Notes

This soup can be made ahead of time and reheated. Adjust the thickness by adding more broth if needed.

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