Certainly! Here’s a simple recipe for Green Enchilada Chicken Soup:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can (15 ounces) diced green chilies
- 1 can (14 ounces) green enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup diced tomatoes
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend, for garnish)
- Tortilla strips or chips (optional, for serving)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the shredded chicken, ground cumin, chili powder, ground coriander, salt, and pepper. Cook for 2-3 minutes to allow the spices to coat the chicken.
- Pour in the chicken broth, diced green chilies, green enchilada sauce, black beans, corn, and diced tomatoes. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
- Just before serving, squeeze in the lime juice for a burst of freshness.
- Ladle the soup into bowls and garnish with chopped cilantro, shredded cheese, and tortilla strips or chips if desired.
- Serve the Green Enchilada Chicken Soup hot and enjoy!
Feel free to adjust the spice level according to your preference, and you can also customize the toppings to suit your taste. Enjoy your delicious and comforting Green Enchilada Chicken Soup!
