Green Chicken Enchilada Soup
Ingredients
- 1.5 lbs chicken breast
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can green enchilada sauce 10 oz
- 1 can black beans rinsed and drained
- 1 can corn drained
- 1/2 cup sour cream for garnish
- 1/4 cup cilantro chopped, for garnish
Instructions
- Place chicken in a large pot and cover with water. Bring to a boil and cook until chicken is cooked through, about 15-20 minutes. Shred the chicken and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and chili powder and cook for 1 minute more.
- Add chicken broth and enchilada sauce to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shredded chicken, black beans, and corn to the pot. Simmer for another 5 minutes.
- Serve hot, garnished with sour cream and cilantro.
