Green Chicken Enchilada Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté onions and garlic until softened.
• STEP 2.Add the chicken, green enchilada sauce, chicken broth, and spices to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 3.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 4.Add the corn, black beans, and diced green chilies to the pot. Simmer for an additional 10 minutes.
• STEP 5.Serve the soup hot, topped with shredded cheese, sour cream, and tortilla strips.

Cooking Tips

• You can use store-bought green enchilada sauce or make your own using roasted green chilies.
• For a spicier soup, add chopped jalapeños or a dash of hot sauce.
• Garnish with fresh cilantro and a squeeze of lime juice for added freshness.

Storage and Serving

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve with warm tortillas or cornbread for a complete meal.