Description
A flavorful soup with green chiles and chicken.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) green enchilada sauce
- 1 can (14 oz) chicken broth
- 1 can (4 oz) diced green chiles
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese for topping
Instructions
- In a large pot, combine chicken, enchilada sauce, chicken broth, and green chiles.
- Add corn, black beans, cumin, garlic powder, onion powder, salt, and pepper.
- Bring to a boil over medium heat.
- Reduce heat and simmer for 20 minutes.
- Serve hot, topped with shredded cheese.
Notes
- Adjust spice level by adding jalapeños.
- Can use leftover rotisserie chicken.
- Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: green chile chicken enchilada soup