Creamy Green Enchilada Chicken Soup Recipe

In a large pot, heat olive oil over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add the chicken breasts to the pot and pour in the green enchilada sauce and chicken broth.

Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot and add black beans, corn, heavy cream, cumin, chili powder, salt, and black pepper.

Stir well to combine and let the soup simmer for another 10 minutes.

Remove from heat and stir in lime juice and chopped cilantro.

Serve hot, garnished with additional cilantro if desired.

Spice Level:

Dietary